Reviewed: Oct. 3, 2007

Sorry, but I am gonna be severe here: I am shocked that so many liked this recipe. I really did follow it to the letter and found it bland, with no depth and a total waste of good meat! I will need to do some serious doctoring to help make this servable to my family. No herbs, wine, nothing? wow, a big bummer.

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11 users found this review helpful

Reviewer:

sue

Reviewed: Sep. 30, 2007

This was OK but not something I will make again.

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2 users found this review helpful

Reviewer:

Lisa H

Cooking Level: Expert

Living In: Austin, Texas, USA

Reviewed: Sep. 22, 2007

This recipe was excellent, but I will make a few changes next time. I will add enough water/stewed tomatoes to cover the ribs while they cook for 1 1/2. The liquid only went up about 1/2 way on the ribs and it took a long time for them to break down. I added a bay leaf when I added the vegetables and that gave it a great flavor. I also added quite a bit of water when cooking the vegetables. This was a great meal with fresh bread, good wine and great friends. Thanks.

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167 users found this review helpful

Reviewer:

mbbdirks

Reviewed: Aug. 26, 2007

Excellent! I'm so glad that you added this recipe to the site. I have hundreds of recipes but none for Short Ribs of Beef. The meal was tasty and it did not require a lot of time or attention. I used my slow cooker and was able to do other things while it cooked. My family enjoyed this dinner and I will make again.

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1 user found this review helpful

Reviewer:

MZINDI

Home Town: Detroit, Michigan, USA

Living In: Defiance, Ohio, USA

Reviewed: Aug. 25, 2007

I've been meaning to review this recipe. It is absolutely great! My husband came home and wanted to just dive into it. I served it along w/ the Onion Rice recipe on this website. Meat was so incredibly tender. Meal in total was very flavorful. It is definitely a time consuming recipe...but it's sooo worth it- yum!

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2 users found this review helpful

Reviewer:

S.Thomas

Reviewed: Jul. 18, 2007

It was a bit on the bland side though the short ribs had their own beefy taste, which is always tasty. But otherwise if I ever make it again I'd add some salt to the actual sauce.

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2 users found this review helpful

Reviewer:

Ellen C.

Reviewed: Jul. 16, 2007

Mmmmmmm, Mmm! Very few changes, I used 1/2 the broth it calls for, and used one pkg of onion soup mix. in addition.I also used cornstarch to thicken the sauce a little. The last time I made this, I chopped up a couple of Aneheim peppers and added it for a little more zip, (BAM, in Emeril's terms.) For those of you who are afraid of the word 'chili peppers' Aneheims are not hot at all, however, you may discard the seeds if you wish. My grand daughter loves them, and she's only eleven. (not latin either.) If you've never tried this recipe before, read the reviews first and pay attention to the repeated changes, it will make it worth all your time and effort.

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69 users found this review helpful

Reviewer:

WOLF

Reviewed: Jun. 24, 2007

This was the first time I have ever prepared beef ribs. I followed this recipe exactly and the product was quite good. I did refrigerate the meal overnight and then I scooped off the fat and reheated. So, technically I served the beef ribs on day 2, which was better, because the ribs are very fatty and probably would not have been as good the first day. I would make this recipe again.

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3 users found this review helpful

Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 5, 2007

We love this and have made this many times now! I don't flour the ribs, it actually hinders the meat browning and developing its flavor to the fullest. I have found that the flavor is best if you cook it the day before and reheat in the oven at 350 for 20-25 minutes. This also lets you degrease the dish fully since short ribs can release alot of grease.

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352 users found this review helpful

Reviewer:

VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

Reviewed: Apr. 1, 2007

Delicious! My whole family loved them, and we finished the whole thing. The only thing I changed was adding a bit longer on the cooking time, per other reviewers and the ribs came out so tender.

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2 users found this review helpful