22 Reviews

The best, the best, the best!!!! My family came running when I said dinner was ready. The smell was compelling. The rib meat was falling off the bone tender and the sauce was out of this world. We used our rolls to sop up the extra sauce. Thanks for another new family favorite.

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Sunflower November 29, 2002

My local grocery had a sale on short ribs and I knew I had just added this to my cookbook so I snatched them up. These are the hands down, the best short ribs I have ever made! The sauce is wonderful!!! Had enough to spoon over homemade mashed potatoes. This is pure comfort food! I wouldn't change a thing about this recipe! Thanks Nurse Di!

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yooper August 05, 2002

These were really good. I used frozen country style ribs and didn't have time to flour and brown them. Will definately do that next time so I have a thicker sauce. I used balsamic vinegar (that's all I had) and only half a tablespoon of the chili powder. My mom came over during dinner and left with the recipe! Thank-you!

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sydsmama September 20, 2002

Holy Moly, these ribs are some kind of delicious. A very easy recipe that worked well for my busy lifestyle. The meat was wonderfully tender. The sauce was aplenty and very tangy. We had friends over for dinner and they also loved the ribs. Thanks Nurse Di. Very impressive.

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Laylagirl November 08, 2002

Oh my gosh! The sauce is amazing! I didn't have the cider or red wine vinegar and so I substituted Holland House Marsala Cooking Wine instead and it was through the roof yummy! My whole family loved it! Thanks so much for the recipe!

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beckygeorge3322 October 29, 2007

I have 3 words! OH MY GOD!!!!! Thanks NurseDi, these are great!!

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seahorse73 June 29, 2003

No doubt about it, these ribs are the best. The sauce was so tangy and loaded with flavor. There was lots of it and we used it on the rice. The meat was very tender and the cooking method was very easy. I love a good crock-pot recipe and this is a good one. Thanks.

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Esther N March 27, 2003

These ribs are delicious! My husband loved them and so did I. I used balsamic vinegar and the sauce turned out so very good and the meat just fell off of the bones. This recipe is definately a keeper. Thanks NurseDi

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kfraz December 14, 2002

This was very very good! I hurried it up a bit by turning my crock pot on high and cooked it for 4 hours. It was just as tender as a longer time on low, I'm sure. I was short on chili sauce, so made up for it with some enchilada style red chile sauce, but I don't think that altered the flavor much. I also altered it to adjust the portion down to accommodate 3 lbs. of meat, but actually used 4 lbs. In any case, the amount of sauce was just right, and the flavor was great. I was a happy eater, and hubby was drooling at the wonderful smell even before it was done.

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Cook In Southwest March 26, 2012

We couldn't wait to dive into this recipe, our home smelled so good. I made this in a cast iron Dutch oven on the stovetop to start the browning process, then put it all in the oven on 275 degrees for about 3 hours. It was so good that as we devoured it and there was only 1 short rib left, I realized that I hadn't taken a photo to post on RecipeZaar. Next time, which will be soon, I can tell you that. Thanks for posting this easy & delicious recipe!

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outragis April 26, 2010
Slow-Cooked Short Ribs