Reviewed: Feb. 9, 2010

As long as you can find the short ribs on sale (!), this is a wonderful recipe. Excellent snowy Sunday dinner. I do add garlic and onions, but you don't have to. My whole family loves this!

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1 user found this review helpful

Reviewer:

rugit

Cooking Level: Expert

Home Town: Norwood, Massachusetts, USA

Reviewed: Feb. 5, 2010

As I read the recipe, something kept niggling at the back of my consciousness. I couldn't quite put my finger on it. Then it hit me. There was no garlic in the dish!!! I wept! Then I added 5 cloves of finely chopped garlic to the leeks as I added them to the pot. That was the only change needed. This dish is TOTALLY a keeper! Don't you DARE pass this one up!

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28 users found this review helpful

Reviewer:

SHOES58

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Jan. 9, 2010

OMG!!!!!!! This dish was absolutely AMAZING!!!! I had to make a couple of changes bc my dutch oven was only 3.1 liters. I followed the recipe exactly except only used 2 cups bloody mary mix, added 4 gloves smashed garlic. Other than that, I made no changes. This is the first recipe that I made in my new Dutch Oven. I served the ribs on the side and other ingredients on top of long grain wild rice with mashed potatoes on the side. I know... 2 starches but hubby wanted the mashed. Absolutely fabulous!!!! Thanks for a great recipe!!!!

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13 users found this review helpful

Reviewer:

Carman

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Elgin, Illinois, USA

Reviewed: Nov. 14, 2009

These short ribs were great! Suggest low sodium beef stock (bloody mary mix is loaded), 4 clove minced/crushed garlic, 8 oz mushrooms (you can add the stems in also separately) and thicken at the end with 2-3 Tbs corn starch dissolved in water. Serve with/over thin egg noodles.

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7 users found this review helpful

Reviewer:

LarryPB

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: San Jose, California, USA

Reviewed: Oct. 28, 2009

This was good if you're into short ribs (they are a little fatty for my liking). I like another reviewer's idea of using a roast, or maybe I'll try it with beef stew meat next time. Also, in order to fit into my 5 liter Corningware dutch oven, I needed to cut back on the liquids (only used 2 C of bloody mary mix and would also cut back a bit on the wine and beef stock) Also, yield is more like 6 servings.

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2 users found this review helpful

Reviewer:

Jaja's daughter

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

Reviewed: Oct. 6, 2009

Excellent recipe.

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2 users found this review helpful

Reviewer:

suemcb

Cooking Level: Expert

Home Town: Bethany, Illinois, USA

Reviewed: Sep. 26, 2009

Easy and excellent. The onion, leeks, tomatoes and broth braise the ribs perfectly!

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4 users found this review helpful

Reviewer:

LakeStevensWA

Reviewed: Feb. 3, 2009

Loved this recipe! Didn't have any ribs on hand so I put a roast in the crockpot and threw all of the other ingredients on top. The aroma was wonderful all day and the whole family enjoyed. Thanks for a great tasting recipe!

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7 users found this review helpful