Loved this recipe! It was simple! I made the ribs in my crockpot. I added a couple of extra cloves of garlic cause that's what we like. The juice from the ribs made an outstanding gravy for potatoes! Yummy!!!
These were easy to make. We wanted something w/o barbeque sauce on them, and this fit the bill. Changed the method of preparation a bit by doubling the amount of pepper & flour with the same amount of salt and putting it into a plastic bag and coating the pieces of short ribs inside the plastic bag before cooking the ribs. Didn't use the beer. After deglazing the pan with water & 2 beef bouillon cubes (we were out of beef stock), everything was put into a roasting pan. Baked the ribs in the oven with the cover on at 325 for almost 2 hours. ( Watch so that the liquid doesn't run dry in the roaster ). They turned out very tender and tasty. May use a crock pot the next time these are made as others have suggested. Thank You for posting. It's a keeper.
This is a good basic recipe that's not hard to make. The short ribs came out really tender. I didn't do it, but you probably could make a good gravy from the broth to serve on mashed potatoes.
Incredible taste. The recipe only calls for 1 pound of ribs which is a very small amount considering most of the weight is in the bones. I used 4 pounds. It took approx. 45 minutes to dredge and brown the ribs. I didn't increase the amount of the liquid though. The amount given in the recipe worked fine for the 4 pounds of meat. I used my Lodge cast iron dutch oven which has a heavy lid and doesn't allow much liquid to cook out. It worked wonderful for the ribs. After about two hours the meat was falling off the bone. The flavor was great. We ate it with a nice crusty bread and sopped up the juice. Divine !!! It was nice to find a rib recipe that doesn't rely on a sweet barbecue sauce. I will definitely make this again and again.
These were delicious, tender and easy! My new favorite short rib recipe with these additions. I added a mix of paprika, chili powder, brown sugar, cayenne and garlic powder to the flour/salt/pepper to dredge the ribs in before browning. It gave them a delicious, crunchy crust. Place the browned ribs in a large slow cooker then cook the onions and garlic in the same skillet. Before removing the onions/garlic deglaze the pan with the beer. Pour this mixture over the ribs along with the beef stock. I also added a few squirts of Worchestershire to the liquid. Lay a large stem of rosemary and a couple stems of sage on top of everything. (If desired, add chopped carrots and mushrooms). Cook on high for 5 hours. Slightly thicken the sauce with a flour/water mix 1 hour before serving.
Excellent recipe! I followed it exactly and served them over egg noodles. Full of flavor and really easy to make. This one will be handed down for sure! Thank you!
Instead of beer I used red wine and I also added more garlic cloves. Also, when you take the meat out of the liquid at the end, let it boil down into a thicker demi glace type gravy. About 10 or 15 extra mins. Then spoon the demi glace over the meat or onto mashed potatoes. This was so good that my neighbor, who is a chef, wanted seconds!
Used a combination of chicken broth (odd I know but had no beef brother) and HP Sauce. They came out tender and flavorful and a breeze to make. Thanks!
We've tried dozens of short rib recipes this one is easy and delish if you ever watch cooking shows the chefs always say keep it fresh and simple this reciepe fits the bill! and my husband always does the cooking bonus!!
Just tastes like pot roast to me. Totally unimpressed. Although it was good, it was not great enough to make again. Sorry I am a tough customer when it comes to short ribs.
