Reviewed: Apr. 15, 2013

Fantastic. Use less thyme, more wine, more carrots.

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Reviewed: Mar. 29, 2013

I simmered this for 5 hours and used 2 cups less of broth then what was called for. Served over mashed potatoes. Was scrumptious

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Tiffany

Home Town: Toronto, Ontario, Canada

Reviewed: Mar. 24, 2013

This was my first try at short ribs, and they were TREMENDOUS! Only changes I will make in the future is low sodium broth, or no salt when I first prepare the ribs. The smell as I walked back into the house was wonderful. Thanks for sharing.

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Whispermom

Reviewed: Mar. 4, 2013

I love, love, love these. I pretty much cook exactly as stated. It's a great dinner to start cooking in the crockpot in the morning before you leave for work and then come up to a great smelling house. Yummy, perfect. Add carrots, celery, potatoes. Whatever you want.

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Melissa

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Reviewed: Feb. 28, 2013

While the meat was cooked perfectly, my family and I found the sauce very bland. My go to recipe for short ribs has always been Braised Hoisin Beer Short Ribs by Dave Lieberman. I think I am spoiled from that recipe. This wasn't for us.

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salsgirl

Cooking Level: Intermediate

Reviewed: Feb. 24, 2013

I made this for my Sunday Dinner rather than grilling short ribs like I usually do. I must say I will definitely make this again! I follow the recipe to the teeth except I thicken my gravy with a little flour and water mix. I served them with black eye peas and yellow rice.My huband loved it. Will have the leftovers with mashed potatoes like the other reviewers. Try it I know you will love it too!

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Gospelmusiclady

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Covington, Georgia, USA

Reviewed: Feb. 4, 2013

Did not like this recipe!

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ALYSEWINE

Cooking Level: Expert

Living In: Paris, Ontario, Canada

Reviewed: Sep. 27, 2012

The most delectable tasting recipe I have ever made or even tasted! Wish I could give it a hundred stars.... Yes... It's that good!

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Terry Tripp

Cooking Level: Expert

Home Town: Walhalla, South Carolina, USA

Living In: Lexington, South Carolina, USA

Reviewed: Aug. 27, 2012

Delicious short ribs! This was my first time making them and I stuck to the recipe given. Next time, I would use less liquid and also plan on them taking longer to cook than stated. I never got a thick gravy so I would change that up a little too. They came out very tender and flavorful. I made a beef and barley soup with the leftover broth. Thank you, I will definitely make this again.

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earthmother

Reviewed: Aug. 7, 2012

This was amazing.My husband & I loved it.The only things I change were no carrots(didn't have any) and I used a store brand container of beef broth,which didn't have a rich enough flavor to suit me.I added a packet of Swanson Beef Flavor Boost to the pot and that did the trick.I cooked them a little longer than called for,till meat was falling off the bones.I thickened the gravy with a little cornstarch & water,and served with mashed potatoes & vegetable.There was gravy left,so I froze it for another meal.Will be making this again for sure.

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