I only prepare short ribs every now and then, but I may have to change that after eating this. The merlot sauce is OUTSTANDING...excellent taste and texture. Thanks for a really good recipe.
I made this for dinner this evening and we really enjoyed it. The sauce was very flavorful and I will definitely be making again. Thanks for sharing.
I used a very lean Eye of Round roast and cut it into 4 slabs. My, Oh, My, this was so good, the meat was tender and not a bit dry. Just really, really good!
I made these for a Passover meal, within an Easter meal at my mother in laws. They turned out very tasty, a little too saucy, but tender moist, travelled well and re-heated well. Definitely going to make these again.
I, along with 2 others, loved this. The ribs were tender, and very tasty. My DH, however, did not care for it, simply because of the onions. Yes, I, the unsympathetic wife who knows he hates onion, did not omit them. This was easy to prepare and the house smelled divine while they were in the oven. I'll make again, just using onion powder instead of onion slices. Thanks for posting!
I had a heckuva time making short ribs last night. My ribs were very fatty and did not yield much meat. About 1 1/2 hours into the cooking time, I noticed that my oven was off. I tried to braise on the stove, but by the time we ate, it was past 9:00 p.m. Overall, the flavors were good so this is a delicious recipe. Just make sure you have more than enough time to cook your short ribs.