I decided to make this too late for a crock pot, so I browned my short ribs (mine were boneless) and double the sauce and baked for 3 hours at 325 degrees. I added one beer to mine because I was afraid the sauce would burn because of the thickness of the sauce and the higher temp I was using. WOW! These were delicious! It was a testiment to my will power not to break into them before dinner. OK, I snuck a little piece :)
OMG, Out of this world short ribs. The best iv'e ever made. Goes great with twice baked potatoes and a lovley salad. Yummmm
Love this recipe...I will fix this over and over again for my family. The meat just falls off the bone. I used spicy brown mustard instead of Dijon, and Bulls Eye original BBQ sause, and man was this tasty!!! Love It!!!!
Very good tasting short ribs. So moist and delicious. Will make again. Thanks for posting.
The praise of the other reviews really says it. Extraordinary flavour and texture. I lightly simmered (meaty+++) ribs for 5 minutes: to what difference, I don't know. Off the rib and then onto Papadelle: mirabile!
Well, Kitten , you have done it again..a Super recipe; i did add a sliced onion and doubled the sauce, subbed maple syrup for the honey ( just cos i didnt have any) and it was wonderful, fall off the bone , sweet, smokey flavour, ultimate comfort food with mashed taters and turnip greens. I used large beef ribs and had to drain off about 2 cups of grease off the top...aah but it was worth it!!!
Very nice! My DH and DS really enjoyed this recipe. I served it with buttered noodles. Thank you Kitten!
I wish I could give this a 10! I LOVE this recipe. I keep short ribs in the freezer "on stand by" Thanks for this wonderful addition to my cookbook!