Came across the recipe and just HAD to try it. The meat was amazing and fell off the bones as promised. I did have to make a substitution - I did not have canned tomatoes, so I used a pint of grape tomatoes sliced and it gave the sauce a wonderful fresh taste. The tomatoes kept their integrity very well. I also added a scotch bonnet that I pierced but left whole. That gave that little extra kick that to the dish that was wonderful!
The sauce this recipe produces was delicious. I used a 14.5 oz can of beef broth and just used the whole can. I didn't care for the fattiness of the short ribs; would use a different cut of meat next time and add a few pieces of haberno peppers to give a little more zest for my spice addicted family. Great recipe. Thanks.
My husband enjoyed this very much. My oven has a slow cook feature so I used that instead. I added browning and all spice. In the end it tasted like a Jamaican oxtail recipe. Still very good. THe rum is a great addition.
The flavour was lovely and it was a great meal to come home to after a day out. This made lots of sauce and we enjoyed that over cooked white rice. I drained the sauce into my pyrex jug and then placed the jug in the freezer to let the fat set on the top. Then I removed the fat and reheated the sauce in the microwave.
Love the flavors of these ribs. All the ingredients blended very well. I only used a pinch of cinnamon and nutmeg. Also I used a green pepper which I added with one hour remaining in the cooking time. Also added 1 tbsp of cornstarch to thicken the sauce This recipe would be tasty with chicken pieces as well! I served the ribs with cooked rice. This one will be recipe we will make again, great job with this one Ed and Theresa!
I have never tried short ribs so I thought I would give it a shot....these were very good and will definitely make them again.
Wow! Falling off the bone, goodness! Oh my, oh my. I do love beef ribs, and the fact that I have beef broth at the ready, in my freezer, is an added bonus. I used fresh grated ginger, and fresh ground pepper from the mill... Why not take advantage of fresh ingredients wherever possible, eh Chef? No salt. Five Thumbs up for this one Chef... (got any more brilliance within that creative cranium of yours?)
The meat turned out very tender and tasty. Next time I will reduce the cinnamon a bit. Even with just 1/8 tsp it was a predominant flavor, I thought. For the less experienced crockpot cook, it would be helpful to give the amount of time the rice will take in the crockpot. We apparently overestimated, and with all the liquid to absorb, it came out pretty gummy. I think next time I'll make the rice seperately and serve the ribs and broth over hot rice.
We has this for dinner tonight! This is really good. Next time I may add a bit more rice, but the meat was wonderful and the sauce was sweet tangy. My family really liked this THanks for posting