9 Reviews

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 :)

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MacChef November 03, 2006

OMG, Out of this world short ribs. The best iv'e ever made. Goes great with twice baked potatoes and a lovley salad. Yummmm

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love4blood_8858121 July 24, 2010

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!!!!

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loveinmylife January 11, 2010

Very good tasting short ribs. So moist and delicious. Will make again. Thanks for posting.

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gwynn August 27, 2008

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!

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Alipius December 10, 2006

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!!!

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ChefDebs April 24, 2006

Very nice! My DH and DS really enjoyed this recipe. I served it with buttered noodles. Thank you Kitten!

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Sharon123 May 29, 2005

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!

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Mrs.Khaylis September 23, 2004
Crock Pot Honey-Mustard BBQ Short Ribs or Pot Roast