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YUM!! This is so good. I decided to cook it in the oven, covered, at 375 F. I let it cook 1 hour, flipped the ribs and let it cook almost 1 more hour. I used flanken ribs that my husband got from a butcher who cut them way too thick. They are the same meat as the short rib just cut differently. They simply fell off the bone and it became more like a stew. This was great with Jasmine rice. Would be wonderful with potatoes, either steamed or mashed, or egg noodles. Don't forget bread for sopping up the sauce. I would have been very happy with a big thick slice of challah with the meat and sauce poured over. This will be a dish I make often. Thank you.

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Ilysse November 27, 2005

Really great way to prep short ribs! I like it because they don't taste greasy in this recipe. I used red wine vinegar, bc I wasn't sure which to use & it was pretty mild but nice for the kiddies. Served over rice with snap peas. Thanks for the keeper!

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lolablitz November 27, 2011

Fantastic recipe! I remember my mom making this from a recipe she got from my grandmother. Had to use lemon juice in place of vinegar and it still turned out very well. Served it over egg noodles with french bread on the side. :)

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PLURgirl January 21, 2010

These were incredibly tasty. I had only 1 1/2 pounds of beef short ribs, but I kept the sauce amounts the same. I cooked it 8 hours on low in the crockpot and the meat was tender, but not fall apart. The extra sauce was beautiful over roasted garlic mashed potatoes. The sauce really made this dish special. Thanks for sharing!

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Michelle S. March 03, 2007

A very tasty recipe! I liked that I could make it from things I always have in my pantry. I cooked the meat in my slow cooker on high for 4 hours. The meat was so tender we were able to cut it just with our forks! I will definitely make this recipe again.

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Irmgard July 19, 2006

FANTASTIC!!! Followed the recipe exactly. The sauce is wonderful. Can't wait to make them again. Thanks, Miraklegirl.

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NanaD February 27, 2006
Sweet and Sour Short Ribs