The ingredients and proportions in this recipe are spot on, and would have been worth five stars had the recipe not called for cooking the short ribs at 425 for half an hour (ribs came out dry and overcooked the first time around). The second time around, I heated the oven to 250 degrees, placed the ribs in a roasting pan with a cover, and cooked them low and slow for about five hours. The meat slid right off the bone and was tender enough to cut with a fork. Absolutely delicious.
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The ingredients and proportions in this recipe are spot on, and would have been worth five...