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I had never prepared short ribs until this year so I am always looking for a new way to cook them. Unfortunately this didn't do it for us. While the ribs were very tender we thought the gravy that it made was very bland. Wouldn't make this again.

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Aspiring Chef Rita April 01, 2008

this was delicous and so easy to make. i halved the recipe and cooked it in an oval ceramic dish at 375 for 1 1/2 hrs, then lowered the heat to 325. the ribs were tender and we didn't even need a knife to cut them. i served them with stir fried noodles, and leftovers were even better the next day served over rice. i'll definitely make this again.

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chia February 17, 2007

These are falling off the bone, tender and delicious ribs. They're like a taste of Polynesia in the middle of our cold, snowy Midwestern winter!I used two, 1-inch knobs of ginger, shredded, and followed the rest of the recipe as written with the addition of a clove of garlic, minced, added with the onion. This was an easy to put together, wonderful Sunday dinner that I served with steamed rice and pea pods. Thanks Barb, we'll be doing this again...I may try it in the crock pot next time.

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Hey Jude February 15, 2004
Ginger Short Ribs