By JackieOhNo! on March 26, 2008
Photo by Annacia
Photo by Annacia
"Real Simple Magazine October 2004"
Serving Size: 1 (695 g)
Servings Per Recipe: 4
"Wonderful! I plan to use this style of preparation with beef roasts in the future. I did alter slightly, as I didn't have beef stock available. I used 2c chicken stock, 1/4c cooking sherry, and 2 tbsp balsamic vinegar. Turned out perfect! I look forward to making this with beef stock next time, as the flavor will be richer. Thank you!"
"Wow, the family loved this recipe, I made as directed but needed more stock. The sauce was yummy on rice. I am emailing everyone to let them know of this great, easy meal. Great flavor and not salty. Thank you for a "keeper""
"PERFECTION, and I even forgot the parsley. I bought beef ribs by mistake (meant to buy pork ribs), so looked for something tasty before summer sets in. This couldn't have been better. Because it was a very warm day, I cooked it on top of the stove in a heavy dutch oven. During the last hour I added carrots and half a head of cabbage (cut in sections), then during the last 15 minutes added the mushrooms. Three of us totally enjoyed it. The leftovers went back in the Dutch oven and tomorrow I'll make soup by adding more stock, onions and noodles. Thanks for posting a recipe we'll make again and again!"
"5 star plus. This is a really special recipe - Easy to put together - minds itself in the oven and the flavor is excellent. I used a Japanese powdered broth that mixed with water is usually ladled over noodles & cilantro - Excellent full bodied flavor. The short ribs cut in this style come out fall off the bone tender & moist. Even without mushrooms this recipe would be wonderful but with mushrooms it is just another step up Thanks JackieOhNo! for this do again recipe"
"Fantastic recipe. I tried it last night. Used a cast iron pan to cook. Really yummy and easy to fix. I used portabella mushrooms."
"Truly delicious. So much so that my rib hating DH took one and commented on it being tender and it's "really good taste". Followed the directions down the line with a couple of small things. The ribs I had were quite fatty so after browning I dry roasted them for 1.5 hrs and then added the stock after draining off all of the fat (and fat soaked onions) and returning them to the oven with the stock for another hour. The second thing was that I used cremini mushrooms. YUM!"
"This was so very good! The aroma while the ribs were cooking was so enticing, but the flavor was even better"
"Great meal! The only thing I changed was to use grape seed oil and add green peppers to the sauce."