Reviewed: Jul. 2, 2012

I made the recipe as it's stated except that after I browned the meat and cooked the carrots and onion a bit, I put everything in the slow cooker and let it cook on high for 5 hours. I added a few tablespoons of cornstarch near the end to thicken the gravy up a bit. The flavor of this was very good!

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Reviewer:

Holly

Cooking Level: Intermediate

Home Town: Mukwonago, Wisconsin, USA

Reviewed: Jun. 19, 2012

made this as a father's day dinner. easy to make had to substitute pink wine for red wine and added a few small hot peppers. still came out awesome.

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Reviewer:

shamrockbell

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Reviewed: Feb. 15, 2012

Wonderful my family really loved it I followed the recipe but instead of using 4 lbs of ribs I used 6 since the recipe called for so much liquid. I also added 1 packet of onion soup mix for flavor.

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Reviewer:

Georgia Girl

Cooking Level: Expert

Home Town: Thomasville, Georgia, USA

Living In: Hartford, Connecticut, USA

Reviewed: Feb. 13, 2012

Very good flavor, though I guess I didn't expect the vegetables to have completely disintegrated by the time it was done cooking, so the ribs didn't seem so much "smothered" as they were just in a whole lot of gravy. I cut down on the liquid even because it seemed like so much, cooked it an extra hour, and added a small bit of cornstarch with cold water, and it was a nice, thick gravy after the 3 hrs or so I cooked it down. Not sure about the reviewer who said this was way too much prep work for the result -- really didn't seem like any more work than your average home cooked comfort meal! Cooking from scratch takes love and time. :)

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Reviewer:

MrsJPS

Cooking Level: Intermediate

Living In: Waukesha, Wisconsin, USA

Reviewed: Jan. 29, 2012

DEAR. LORD.

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Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Jan. 19, 2012

Mmmm, this was so good, I added dried onion soup mix, my picky eater son said the flavors were so good.

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Reviewer:

whiteg5464

Reviewed: Jan. 17, 2012

This didn't come out well.... After doing the browning of the ribs & sauteeing the veggies, I threw everything in a crockpot. After putting in the 1 cup of wine, I could only fit in 4 cups of broth. I let it all cook on low for around 8 hours. Tried straining the broth out & making a sauce with it using a roux, on the stovetop in a small pan. We weren't thrilled with this, granted I did change it a little but who has 2 hours to sit around while dinner cooks & that is in addition to prep & clean up time. I wouldn't make this again, it was too much work for something mediocre.

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Reviewer:

Snowflake

Reviewed: Dec. 8, 2011

Well, I wish I would have read reviews before making this. My poor husband had to eat leftovers because this was not ready in time. I will follow the advise of others and put in crockpot for the day. We have not tried this yet. I stuck it in the fridge before bed time. I will try this recipe again however.

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Reviewer:

mommeefit

Reviewed: Oct. 25, 2011

Hubby says "KEEPER!" Tweaked it a little: 6 cups of liquid (4 cups of water with 3 beef bullion cubes, 1 can beef broth, 2 packets of Swanson Beef "Flavor Boost"), 1 envelope Lipton onion soup mix, no parsley. After 2 hours, removed beef and strained veggies from stock, reduced stock to half and added flour slurry (1/3 cup cold water and 3 Tbsp flour, shaken together) and added to boiling stock to thicken. Added veggies and beef back to pot and served over mashed potatoes.

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