By Kittencalskitchen on October 26, 2005
"This recipe will produce the most tender tasty short ribs,. I use rendered bacon fat for this that I store in my freezer for extra flavor in place of the oil, you may increase the beef broth and wine for more sauce if desired and add in some crushed red pepper flakes for some heat, I most always increase the broth and wine and serve this with hot cooked pasta, the sauce is delicious and don't forget to pass the Parmesan cheese at the table ---and if you find you have lots of sauce left over just freeze it and use it the next time you make this recipe again :)"
Serving Size: 1 (617 g)
Servings Per Recipe: 4
"Looks like a solid basic recipe, but the name is misleading. These are braised short ribs, not oven-roasted. Oven roasting is a dry heat method while this recipe calls for cooking in liquid. Just letting you know because the recipe is coming up in the wrong searches. People searching for braised short ribs should give this recipe a go.
"Without a doubt, the best Beef Short Ribs I've ever tasted/made! I must thank you for each wonderful, yummy rib. Ms. Kittencal, you just keep giving and giving. WOW!"
"I'm giving this 5 stars, but I actually made quite a few changes. Perhaps some of my changes may be helpful to others. Here's what I did: I used 2 packages of short ribs, 9 ribs total so I used only one large onion and about 1 tsp thyme (since I planned on adding rosemary also). The garlic, mushrooms and liquid measurements I used full amounts. I didn't have seasoning salt so in the flour mixture I put Santa Maria seasoning ~1tsp, garlic pepper ~1/2 tsp,and granulated garlic ~1tsp. I rubbed the ribs before dredging with Weber Roasted Garlic and Herb but didn't do that step ahead with enough time to let them sit with the rub. I had very little oil in the pot after browning the ribs, so I didn't drain any off. I put all the ribs in a single layer bone side up when I returned them to the pan, smooshed the halved (they were large) button mushrooms into the liguid as much as possible and laid 2 4-5 inch rosemary sprigs across the top. Cooking time was 2 1/2 hours where the smallest pieces were ready to fall off the bone. When I lifted the ribs out, the pan drippings were a greasy sludge with little liquid, certainly not enough for noodles or mashed potatoes. So I skimmed all the grease I could off, prepared a packet of mushroom gravy mix and then added the the "sludge", which included the mushrooms, back in. This made plenty of gravy for pasta or potatoes. The portions seem very large. Served with pasta as we did, 2 ribs per person was as much as we could eat (and we have healthy appetites!). This was yummy and quite easy to prepare, a definite do-again!"
"Another outstanding recipe Kittencal! We loved these short ribs, and I'm happy I bought another package of ribs to make sure I had enough - I now have another complete dinner! Thank you!"
"With the cooler weather, I was longing for the short ribs my mom used to cook. This recipe came the closest. I refrigerated them overnight so I could remove a lot of the fat. Served with mashed potatoes. Really good."
"Outstanding! The aroma while the short ribs were cooking made me us so hungry we couldn't wait to eat the dish. This would be a great dish to make for company."
"This is very good!! My hubby thanks you from the bottom of his heart :) My short ribs were very fatty so there was a ton of grease, next time I will try & trim them better. Tough to do on these tho. The left overs were yummy too, I managed to skim off more of the fat before warming so I enjoyed the second time around more. I did follow your recipe to the tee & am glad I did. Thanks for another top recipe Kitten!"
"There are no words to describe how wonderful these ribs were. I feel bad for posting a rating as the DH and I made these over 2 years ago and quite often since then. Thanks Kittencal. You have really helped us break away from traditional BBQ!!!"