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What a fantastic recipe! The sauce is absolutely superb--I blew my boyfriend out of the water with the flavor of these ribs. To speed up the process, I cooked for about 1hr on 325 then increased the heat to 350 for another 45 minutes and ribs were cooked perfectly. My only issue is my parsnips and carrots weren't completely cooked--perhaps that's my fault for not leaving them in the pan long enough...I wish I would have cooked them a little more beforehand. I paired with homemade mashed potatoes (the reduced gravy went perfectly). Thank you for sharing, I'll definitely make this again!
Absolutely delicious! What a great comfort meal -- loved the combination of the balsamic vinegar and brown sugar along with the tomato paste and mustard combination. I cooked this dish in my slow cooker and the aroma was intoxicating. We couldn't wait to dive in and this dish definitely lived up to it's name. Served this dish with your Green Beans Au Gratin. Made for Fall PAC, October, 2012.
Absolutely scrumptious. A deep velvety glaze full of subtle flavors and it makes the meat rock. Best short ribs I have ever had. I had some onion slices on the side that i mopped in the sauce as well
Wow, is this ever good. So rich and flavorful. Loved the parsnips. This is worth making just for the sauce. Going to put this one in my rotation for when I see short ribs on sale.