This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!
I have made this recipe four times and I think I have finally perfected it I brown the ribs really well first and then saute the onions in the drippings for a bit. I add everything to the crock pot with two additional ingredients--minced garlic and parmesan cheese. I also cut down on the sugar and add a bit more crushed red perpper. It takes 3-4 hours on low in the crock pot. My husband likes it served with mashed potatoes but I prefer rigatoni--tonight I will serve it with both!
Read More Just so-so. I had to do too much doctoring to this recipe to get a flavorful sauce. Certainly not a memorable dish.
Read MoreI have made this recipe four times and I think I have finally perfected it I brown the ribs really well first and then saute the onions in the drippings for a bit. I add everything to the crock pot with two additional ingredients--minced garlic and parmesan cheese. I also cut down on the sugar and add a bit more crushed red perpper. It takes 3-4 hours on low in the crock pot. My husband likes it served with mashed potatoes but I prefer rigatoni--tonight I will serve it with both!
I am a Culinary School graduate and have been in fine dining for a long time. And I have to tell you that this is one of the best Short Rib recipes I have ever made or tasted. It is simple and delicious! It is even better the next day. The the only thing I do different is add Shiitake mushrooms to the mix. And I serve the ribs over garlic mash. Jeremy Melusky AKA KEGCHEF
We like short ribs and I prepare them several times each winter so I am always looking for new. This is an excellent recipe. I have found the best way to reduce the fat content is to oven-brown the short ribs prior to adding to the sauce. Place bone side down in a pan, sesaon with pepper & salt roast for 45 minutes at 450. Drain off fat. If ribs are large return to oven for 15 minutes more. I was reluctant to try this the first time but it's the only way I pre-pare them now. I got over 1/2 cup of fat from the 2 1/2 lbs ribs I used for this recipe. I browned the onions in a dutch oven, added a a couple minced garlic cloves, and about 1/2 broth to the sauce ingredients and then the browned ribs. Baked covered at 325 for 2 1/2 hours. Served with parmesan mashed potatoes. They were moist and succulent. Received rave reviews with request for promise to repeat.
This is a great meal!. The only thing I did different was to roast the ribs at 350 for an hour while I made the sauce and let it cook on the stove top. Then I poured off the grease in the roasting pan, poured on the sauce and let it bake in the oven at 325 for 2 more hours and it was wonderful. Will use the left over sauce tonight on meatloaf.
This recipe was sooo tasty and tender, and easy. I threw in about a cup of dry red wine and 1 chopped celery rib(from another recipe). I would definitely make this again. I used 'no salt' tomato sauce and 1 tsp salt to lower the sodium content some. I also chilled it overnight to skim off the large amount of fat it produces.
I followed the advice of others who have reviewed this recipe and browned the short ribs fist. I also added 1/2 cup of red wine to deglaze the pan before adding the sauce ingr. Try this one. You won't be disappointed.
This was awesome, awesome, awesome! The only changes I made were using crushed tomatoes instead of tomato sauce and I left out the brown sugar. Oh, did I mention this was AWESOME? This is definitely a keeper! Thank you!
I made these last night in my slow cooker for my family and they absolutely loved them. I added 3 cloves of garlic as I put it in everything. Thanks for the great recipe, I will definitely make this again and again.
Just so-so. I had to do too much doctoring to this recipe to get a flavorful sauce. Certainly not a memorable dish.
Great recipe! Used 28oz of crushed tomatoes, omitted lemon juice and parsley b/c didn't have any, added extra 1/2tsp red pepper flakes. Seared ribs first, removed from pan and sauteed onions and 2 cloves minced garlic. Deglazed pan with 1/4 cup red wine, and added everything to crockpot. Cooked for 4.5 hours on high. Deliciously tender! The gravy tastes amazing, we served it with mashed potatoes. This recipe is still getting raving reviews from kids & adults! Thank you!
Full of flavour and very tender. My husband loved it! Because of the wonderful tomato based sauce, I decided to serve it with pasta. Great recipe!
My husband and I made these and they were wonderful!!!! We followed many of the suggestions. We seasoned the ribs with salt, and pepper and then lightly floured prior to browing them in a dutch oven. After they were browned we removed them from the dutch oven and added diced onion, carrot, celery, about 6 - 8 cloves of garlic minced and green peppers. We used Red Wine in place of the lemon juice. I also didn't have tomato sauce but did have ground tomatos which worked great. After the Vegtables were all tender is when I added the rest of the ingredients. Once the sauce was done I put the ribs back in the Dutch Oven and placed it in a 300 degree oven for 45 minutes, then decreased the temp to 250 and cooked for another 2 hours and 30 minutes. They were so tender and the sauce was just amazing! The next night we browned some thin pork chops and used the remaining sauce and simmered them on the stove top for about 45 minutes they too came out wonderful. This recipe is a definate keeper!!
Excellent as is, but added dry red wine and granulated garlic and browned ribs in olive oil then followed recipe as writen
Great recipe. Lives up to it's name. I left out lemon juice & crushed red pepper flakes b/c I didn't have them. Subbed Italian seasoning for dried parsley & thyme b/c I don't like dried thyme. I also followed another reviewer's suggestion of browning the meat first, then caramelize the onion in juices before adding sauce ingredients. Cooked in my crock pot on low for 8 hours. Served with garlic smashed potatoes & steamed sugar snap peas.
Delicious and easy. I followed someone elses suggestion to roast first at 450 for 30 min. Definitely helped with the grease. Also browned the onions in some of the fat, along with 3 cloves of garlic. Then, deglazed the pan with about 1 cup of red wine before adding the sauce. Cooked at 325 for 2.5 hours. Sooo incredibly good.
This was the first time I made short ribs and they came out very flavorful and tangy. I browned the meat and onions as suggested. My changes were using a can of sauce and a can of stewed tomatoes, a big splash of merlot, lots of garlic and onions and some fresh basil and savory I had growing. I also used blue agave sweetener instead of the sugar and went a little heavy on the red peppers. I added mushrooms and summer squash at the end and it was really delicious. I will definitely make it again.
This recipe is awesome. I will definitely make this again. I read a lot of the reviews and did change it up some. I seasoned the meat with salt, pepper and Mrs. Dash and seared the meat in olive oil. I took the meat out and added onions and cooked until softened then I added fresh garlic and cooked for a minute or two. Then I added about a half cup of beef broth and deglazed the pan. Then I added the sauce, sugar and spices and let cook for about 5 minutes. I then added the meat to a baking dish then covered it with the sauce and baked on 325 for 2 hours. The meat was so tender and the sauce was amazing. I served with garlic mashed potatoes, steamed broccoli and garlic cheddar biscuits. This was an awesome meal. Thanks for the recipe.
Received rave reviews tonight for this recipe. I did as someone else suggested and first roasted for 45 minutes at 450. Poured off excess fat and sauteed onions, some finely chopped carrot, garlic and shitake mushrooms. I used Pomi strained tomatoes which seemed a little thick so I added beef broth and baked at 325 for 2 1/2 hours. Had to add another 1/2 cup of broth during the last hour. I used all of the ingredients listed in the recipe. Very tender and tasty and I served over Parmesan mashed potatoes.
this was a delicious recipe - i took the advice of ALL the previous cooks, basically i used garlic-paremsian tomato sauce, was not sparing of the brown sugar to avoid acidity, and baked the ribs at 450 for 30 minutes before adding to the sauce mixture to get rid of some fat (my cut of ribs was still fatty, which was disappointing) - but i also added baby bella mushrooms to the sauce, along with the onions that i sauteed in the fat from the short ribs after i baked them. DELICIOUS!
This was very tasty! I followed a few suggestions by searing the short ribs on all sides first, removed from pan, sauteed the onions in the drippings and deglazed with 3/4 cup red wine. Then followed recipe as is. Served over pasta. Will make again!
I was looking for Garlic Short Ribs recipe, saw this one and glad I did. Very very good...I will be making again and often...we are in the midst of THE NEVERENDING SNOW STORM, in Oklahoma for heaven sake.. but this recipe makes it bearable today. Enjoy!
This is a great recipe. I browned the ribs first tho and added a cup of pinot noir because there wasn't enough liquid. I served it over chiocoli egg noodles and it was superb.
Terrific, easy meal. I browned the meat quickly over high heat, then removed the ribs from the pan, and added all other ingredients to the same pan to make the sauce. I put the ribs back in, cooked on low for 2 1/2 hours, and served it over rice. Delicious!
I made these according to the directions and they were really delicious. We had unexpected company at dinner time, luckily it made a big batch and everyone loved them. I usually make short ribs with wine, but I liked these much better.
Seared in pan..sauteed onions in grease, deglazed pan with red wine. Added all ingredients to pan and baked at 300 for a loooonnnggg time. I would probably double the sauce recipe next time.
Great recipe! I'll be making it again and again. It makes a truly amazing sauce as it cooks. I've used it for rice and pasta, next will use with mashed potatoes. I'm thinking this would be a good recipe for a slow cooker.
I just made these for the 4th time. Wonderful is right! Everyone that tries them ends up taking the recipe home. I did change a few things. I brown the ribs first, set aside and make the sauce. I use fire roasted tomatoes and 1/2 a cup of beef broth ( red wine works well too). I then stick it all in the oven (covered) rather than on the stove for 2.5-3 hours at 325. Fall apart tender and delicious!
These ribs were pretty good in the crock. They were tasty, something difficult to pull off with short ribs in my experience. I followed the recipe to the letter except instead of tomato sauce I used organic parmesan pasta sauce and half the salt called for. I'm too inept in the kitchen and too adverse to cleaning up extra pans and utensils to brown meat in advance of crocking. I just tossed the ribs in the slow cooker frozen and poured the mixture on top. I was going to add garlic like another reviewer suggested but forgot. I didn't miss the garlic though so unless you're the type who prefers food with your garlic you can make this without it and be ok. I gave this only four stars because although I liked it I would never reminisce or wake up in the middle of the night with a craving for these. But it was tasty and easy to make. I would make them again.
This was the best short ribs recipe ever. The sauce was scrumptious. I let the meat cook about 20 minutes longer than the recipe and the meat fell off the bone. My fiance loved it!
This was a fantastic recipe. I did change a couple of things however. I browned the ribs first. I also added 3 cloves of garlic and half a cup of dry red wine. I will absolutely make this again.
These turned out really good. I browned them and put everything in the slow cooker.
These were so good! I admit I was a little leery at first because I am a Southern girl and like my ribs with bbq sauce but this was a nice change. I browned my ribs, deglazed with a little red wine, sauteed the onions, and then finished preparing the sauce in the same skillet. The only other thing I added was some garlic. I put my ribs in a crock pot and then covered them in this sauce. I cooked them for 3 hours. I also made some rigatoni and added the extra sauce from the ribs to them. It was the perfect side to these ribs. I also did some roasted potatoes that I quartered and sprinkled with the same dry seasonings that were used in the sauce. Very good!
Fixed exactly as written, the only way to fairly review a recipe. Found the sauce to be kind of bland and boring. Not a bad recipe but not anything special.
This recipe was definitely a keeper! I followed advice of some and dredged the meat in flour and browned it first, also added 1 cup of dry red wine. DELISH!!! Thanks for posting this recipe.
FABULOUS!!! These by far are the best short ribs I have ever tasted. I too browned the ribs and deglazed the pan with beef broth (didn't have any wine). Used fire roasted diced tomatoes with garlic and finished in the oven on 300 degress for two hours in the same dutch oven I browned them in. Be sure to check that the sauce doesn't evaporate. Adding some beef broth will help. My family didn't leave one drop. A nice loaf of french bread will help "mop" up the sauce on your plate. Served with buttered potatos. Delicious.
Awesome! I added a splash of red wine and garlic, served with cheddar grits and collard greens. Delicious!
This recipe is delicious! My family has never had short ribs before and they loved the sauce. I took the advice of one reviewer and added garlic and just a little parmesan cheese. I also cooked the ribs in a crock pot. Thank you for sharing, we will definitely be making this again!
This is a keeper. I browned the ribs and sauted the garlic and onions, then put everything in the crock pot on low of 8 hours. The meat was falling off the bones. Delish!
This is awesome! All I had on hand was Pasta sauce, but even with that substitution my family loved it!
Served this over noodles, made a freezer meal with additional ingredients by combining all raw ingredients together in one freezer bag with instructions to thaw and place in crock pot on high for 4 hours. Thanks! Edit: This is really good. I've made it with a pork roast instead of ribs and it turned out really well. This is a great freezer meal.
We just loved this! We don't eat a lot of red meat and we definitely don't do ribs often, but this may be added to our list of regular meals. The sauce was so good! I used a red onion and 1 clove garlic which I sauteed with red pepper flakes. I seared my ribs and deglazed the pan with 1 cup red wine. Instead of a 28 oz can tomato sauce, I used 1 15-oz sauce and 1 14.5-oz diced italian tomatoes. I used cornstarch to thicken. With those changes, this is a 5 star meal! The meat was falling off of the bone (literally!) in two hours. I served over penne. YUM! Thanks so much for a great recipe!
I followed the ingredients, substituting boneless short ribs for bone-in, white vinegar for lemon juice, 1/3 tsp ground thyme for dried thyme, 1/2 tsp ground red pepper for flakes, and garlic powder for minced garlic. I also added 15 oz can diced tomatoes. I baked ribs at 475 degrees for 30 minutes as someone suggested, and then put in crockpot for 5 hours. YUMMY! with garlic mashed potatoes. A KEEPER!
This was very tasty! I browned the meat first and then sauteed the onion in the drippings as per another reviewer. I then added the rest of ingredients as the recipe stated. It definitely went well with rotini and some veggies steamed with garlic and onion spices. (I used a 1 1/2 pound package of meat, so I adjusted the recipe as follows: 16 oz tomato sauce, 2 T lemon juice, 3 t Worcestershire, 1 T parsley, 3/4 t thyme, 2 bay leaves, 1 1/2 T brown sugar, 3/4 t salt, and a couple shakes of red pepper flakes)
Well, this went over like gangbusters! I also browned the ribs, sweat the onions, and deglazed with a zinfindel. We're making "Italian" enchiladas with the leftovers! YUM!
These were outstanding! I doubled the recipe as we had company for dinner and everybody absolutely raved about these short ribs. Thanks for this easy and delicious recipe - will most definitely make again. For reference - made as instructed.
This is a great recipe - I made it exactly as written and my famly loved it !!! I served it with white cheddar mashed potatoes and steamed vegatables - this recipe is "Company Fare" but simple enough for a delicious weekday dinner :)
I always try to follow the recipe as is for the rating but I was lacking a few items. But my ribs turned out wonderful! I followed the recipe with these changes - 12 oz tomato sauce, 6 oz beer, didnt have thyme and left out the onion. Cant wait to make these again!
I cannot even put in to words how well this turned out. My husband couldn't get enough, and is still raving about it days later. I will be using this recipe again, and again in the future. It would adapt perfectly for crock pot use. The variations for this recipe are endless. Thanks again for a perfect recipe!
It really is wonderful. :-) I jst made it last night and it came out great!! I browned the ribs on stove top, then sauted the onions in the same pan, then put everything in the slow cooker on slow for 4 hours. Oh, I also poured a little of the red wine we were planning to drink with the dish in the pot. Turned out fantastic and the meat was falling off the bone. Excellent!!
my husband loves these. i just throw everything into the slow cooker and let it cook for a few hours.
Best thing I've ever done with my short ribs! I put them in the oven for 45 @ 350 before adding the sauce and baking them @ 325 for 2 hours. also replaced the lemon juice with 1/2 cup red wine. Served over brown rice, WONDERFUL!
This is the best short ribs we ever had. My husband who is a professional chef admited that this recipe is the best. The longer it sitted in the fridge (as leftovers), the better the taste. We serve this with white rice, steamed broccoli and green beans and sauteed them with olive oil and garlic powder. The meat is falling apart from the bone, so satisfying, and so comforting, we can't get enough. I am making this for family reunion in Christmas instead of having traditional turkey dinner. This is should be the star of the menu. Thank you for the wonderful recipe!
Very good; my husband loved it. Made a few changes to fit what I had on hand: used boneless short ribs; browning them in saute pan before beginning the sauce. Used can diced tomato instead of sauce. Did not use thyme, bay leaf or crushed red pepper as we do not care for them. Increased brown sugar by 1 tablespoon; added 1 tsp red wine vinegar, 1/4 cup catsup and 2 cloves of garlic. Brought to a boil and simmered for 5 minutes. Transferred to a baking dish w/ tight fitting lid; tossed in a handful of baby carrots, and baked for 3 hours in a 300 oven.
I loved this recipe, especially because it is very versatile. I can't eat worcestershire (because of the soy), thyme or onions. So I subbed tamarind paste and vinegar for the worcestershire; basil for the thyme; and some chopped green pepper and fennel bulb (about the same amount total as a medium onion). Delicious!
AMAZING!!! Oh these were SO GOOD!!! I seared the ribs in a pan first to get off some of the fat so I wouldn't have to skim it, but that's just me. I love to sear and then braise. I cook A LOT and I will tell you this recipe is EXCELLENT!!! Thank you MEDIVALU! I will definitely be making it again. .. and again... and again! :)
This is a great recipe, especially when taking the advice of every other review. Here are the things I added/changed: I added carrots, celery, 1/2 cup of dry red wine and three minced garlic cloves to the recipe. I browned the short ribs & onions first on the stove top before adding to the sauce. I substituted the tomato sauce with stewed/crushed tomatos. We also added flour in at the end to thicken up the sauce. It was almost a gravy consistency. It turned out fantastic! I highly recommend adding your touch to the recipe!
This was easy and really delicious. I browned the ribs first and put them in the oven at 325 degrees and they were done perfectly. If you are bothered by the fat in the short ribs, use leaner chuck stew meat or, better yet, make the recipe ahead, refrigerate it, remove the fat and reheat.
I didn't have 28 ozs. of tomato sauce, only a 15 oz. can so I added 13 ozs. beef broth to make up the diff. I used 2 lbs. boneless beef short ribs, browned them first in a little olive oil, added 1 tsp. minced garlic and used seasoned salt in place of table salt. Simmered for about 2 hrs. Was very tender and very flavorful! Husband loved this! (He doesn't care about fat!) Next day, skimmed off the solidified fat and was much much better. This is a definately a keeper, and next time will either skim more or refrigerate before serving. I will also try the crock pot version.
This ranks right up there with one of the best recipes on the site. This is hands down restaurant worthy at half the price and super easy. The only change I made was to brown the meat in EVOO and then put the onions in the meat drippings. Added all the rest in the exact quantities. SOOOO good. Thanks for sharing. I will make this again. I wanted to update. I only had one small can of tomato sauce but I had a large can of Trader Joe's marinara sauce and decided to go with that. It turned out just as good. The other thing I will add is the longer you can cook this the better it is. I like it best when it cooks for about 4 hours.
This was terrific. I followed another reviewers advise and browned the ribs before slow cooking. I also used the left over sauce for pasta. Next time I will omit the salt. Other than that, I will remake exactly.
Very good. I stuck with the recipe except for I started by searing them off in a hot oven for 20 minutes or so, then tranferred to a crock pot for the rest of the time. Turned out delicious and I didn't have to watch over them. Thanks for the recipe.
LOVE love love this recipe...will probably work well with brisket too. Paired with roast new potatoes and green beans, mmm mmm good! I did add a smidge of red wine, per other reviews.
the only negative thing that i have to say about this recipe is that it's probably horrible for you, BUT it is so delicious that i'll overlook that for an evening!
Holy Moly! FANTASTIC RECIPE!! Made it in a crock pot and it came out so so so good!
This one's a keeper! My teenagers and hubby loved this recipe. The only change I made was to braise off the ribs first. The meat was extremely tender and the sauce was delicious and plentiful. In fact the sauce was so good that I'm going to try to experiment with it to create a sausage and pepper recipe.
This was great. This is so tender that even my 1 year old grandson stuffed it in his mouth. I had short ribs at a restaurant a couple of weeks ago and tried to find a recipe that was as good. With minor modifications this was it. I added some crushed garlic and a splash of red wine. I will make again.
Yowzaa .... Followed recipe and finished with a quick baked glaze. Only problem was I did not make enough ribs, everyone wanted more and they wanted the recipe. This is now my favorite short rib recipe.
I was a little skeptical with lemon juice and Worcestershire sauce, but measured it all out and included the suggestions of a little less brown sugar (1 1/2 tbsp) and minced garlic. I split the tomato sauce into 1 14.5 ounce can and a 14.5 ounce can of diced tomatoes. I browned the ribs (choice meat, go for the higher grade if you can) seasoned with salt and pepper for 30 minutes at 450 degrees and let them rest about an hour. I think this helped keep the meat from falling apart. I sauteed the onion and garlic, then added the herbs and tomatoes, just to bubbling, then into the crock pot 2 hours on high, 2 hours on low, and an hour on warm. There was some fat to skim off, but not too much. I served this with penne pasta and grated Romano Cheese. Fork tender! With the leftovers I will dice the meat, add beef stock, carrots and peas and have a great soup for lunch
They were great. Doubled meat to meet our family size. Plenty of sauce left over. Also browned ribs with flour/garlic salt/ pepper dredge. Added light cream to sauce at end and served over pasta. Everyone enjoyed it even my 3 boys-8,7, & 3. Saving this recipe to try with swiss steak. Thanks for the recipe.
My entire family didn't care for this. There was too much tomato sauce, and we just couldn't taste much else.
This was really good, although I don't know how to fairly rate it since I changed things quite a bit. I used the tomato sauce, parsley, thyme, and bay leaves, but I added 15 oz chicken stock. I seared the short ribs and then sauteed a mirepoix (carrots, onion, celery) and shitake mushrooms in the drippings. I then put everything in the oven at 300 degrees for 4 hours. The meat just melted in your mouth by then. Yum!
This is really delicious. I followed advice and browned the short ribs first. I loved the sauce....
Very tender falling off the bone, excellent. I actually brined the meat for 6-8 hours before i started.
FABULOUS!!I had never made short ribs before, but I was shopping in Whole Foods and they were on sale, so I bought 2 lbs. for my husband and myself. I was a little nervous, but listened to some of the other reviewers and braised them first, then deglazed with red wine. I didn't have any tomato sauce, but had a jar of Bertolli sauce and used that. I will make this again and again and again.....we thought we eating in a restaurant that's how great it was.
Although DH really liked this recipe, I feel that there was something missing, and I normally really like shortribs. I would make it again but I'd have to check out other recipes to see what's different.
"Restaurant quality" was my husband's response. These are a bit spicy and very tangy. I first cooked the ribs in a 375 oven for about an hour, then drained the fat. Added the sauce next, covered and baked at 300 for 2 1/2 hours. I had to thin the sauce a bit with water. I served with garlic mashed potato and extra pan juices. Yummy!
These were fantastic! I did brown them first and then cooked the onions a bit and used less salt. But they were fantastic!
Great recipe. I found it best to use the boneless short ribs sold at Costco. They also have much less fat. The suggestions to sear the short ribs first is a good one and also addinbg garlic is a must. Also if desired adding mushrooms and some root veggies add to the dish.
Flavor was really good. I used some beef broth, garlic, and some red wine along with the other ingredients. Meat was tender, but a little greasy (not the fault of the recipe's author!) Next time I may refrigerate it and remove the solidified fat and then reheat. I am sure the flavors would be even better!! Meat was tender. My grandmother loved it and she normally only eats two things: corn and shrimp!
This rib recipe was yummy. My 6 year old asked me to make it again-that's a winner in my book. I did take the advice of other reviewers and bake the ribs for about 1/2 hour at 450 to brown them, then into the oven at 325 for 2 1/2 hours and the meat fell right off the bone. Thanks!
Excellent recipe! I browned the ribs beforehand in a non stick skillet, and then drained the grease. I put the meat and all the gravy elements in a crockpot, stirred it up, and cooked on high for 4 hours. It was delicious - though next time I would serve it the next day to skim off the grease after it sat in the fridge overnight. Short ribs are fatty, and a bit unhealthy, so this step would be worth it.
Tried this recipe with a few modification. Browned the short ribs first and lightly cooked onions in same pan. Mixed sauce in another pan until it came to a light boil. Then put ribs in roasting pan, put onions and sauce on top, covered, and put in oven at 300° for about three hours. Came out great, my family loved it. Almost same as original recipe, but using oven let me do other things and not worry about until it finished.
I have never had short ribs before, let alone cook them. They really do have a great flavor. I put all of the ingredients in a slow cooker and cooked on low for about 8-9 hours (during work). Can't wait to make again!
4.5 stars, the sauce was amazing, I followed other reviewers and browned the ribs first then sauteed some onions, carrots and garlic, and red pepper flakes. Removed everything from pot deglazed with red wine. Instead of tomato sauce I used canned cherry tomatoes. I put in a 325 oven for 3 hours. The meat was really tender, served over rigatoni with fresh grated parmesan.
This was a really simple dish to put together and then it was was just waiting after that. This had a red pepper flavor and a little heat to it. I was expecting a barbecue flavor and this wasn't. It was a bit tomatoey and had heat and wasn't bad at all. I browned my short ribs first and then cooked these as directed. When this was finished the bones had fallen right off the meat and this made a nice sauce. I liked the sauce over rice very much. The meat wasn't really that tender and I still had to use a knife to cut mine. I don't know why as it simmered for almost 3 hours and the bones fell out. We liked this okay but aren't big fans of short ribs so we won't be fixing it again. I think the addition of some garlic would have given it more depth of flavor and another dimension. This was really easy to fix, it just wasn't our thing. Thanks for the recipe.
Awesome and it was falling off the bone. I didn't have tomato sauce so used cut up fresh tomatoes and a little ketchup. Which may have made it just a bit too sweet, but overall this recipe deserves 5 stars. Now if I could just learn to cook brown rice....
My whole family really liked this recipe. I didn't have a lot of time so I used my crock-pot and wow was it good. I will make again.
These are absolutely delicious! I followed the recipe almost exact but as usual took the advice of other reviewers on a few things. I used boneless short ribs, browned them and deglazed the pan with a cup of red wine. Used crushed tomatoes instead of tomato sauce. They were so tender and the sauce had a nice kick to it from the crushed red pepper flakes. Served them on mashed potatoes. Definately a keeper!
not the greatest short ribs out there. I much rather the ones that use ketchup, brown sugar and onion soup mix. These were very soupy, not glazed at all, and without the addition of some beef soup base to give some taste, i wouldn't use this recipe again.
Excellent with a few minor changes. I used a slow cooker - 6 hours on low. I also browned the ribs first and sauteed the onions in the drippings. For the suace, I substibuted 28 oz can of diced tomato and cut the suace to 12 oz. I also added a cup of fresh mushrooms during the last 90 minutes in the slow cooker. Excellent over noodles.
I usually make my short ribs in the crockpot all day, but this was a great alternative. I browned my ribs first and added 1 tlbs of dijon mustard to the tomato mixture. Doing this resulted in the ribs falling off of the bone within 2 hours. Thank you for sharing the recipe!
These ribs turned out great. I followed the recipe exact except for browning the ribs beforehand and deglazing the pan with red wine. I served it with "no yolk" noodles.
I used this recipe but prepared everything in slow cooker. It was very delicious and easy.
Yummmm! I adapted this to my slow cooker. I used crushed tomatoes because I had them on hand, and reduced the pepper flakes to 1/2 teaspoon (plenty of spice for our taste). I roasted the ribs in the oven at 350 for 45 min then transferred them to the slow cooker. I then sauteed the onion rings in some of the grease from the meat along with the scraped brown stuff from the oven pan and 2 teaspoon minced garlic. I put the onions over the meat and the heated sauce over the onions. Cooked on low for 8 hours, then it sat on warm for another 2 hours. Served over rice. Awesome taste and tender, moist meat!!
