By Hey Jude on January 24, 2003
Photo by Bergy
Photo by Bergy
"This is absolutely my favorite way to cook short ribs - it's a longtime family favorite. Serve it over any type of noodle you like...I prefer the thicker, German style noodle for this dish."
Serving Size: 1 (671 g)
Servings Per Recipe: 4
"Hi Judy ! What a great way to prepare short ribs! The house smelled wonderful as these cooked and we could hardly wait for it to be finished. Easy to make and your instruction were easy to follow. Thank you for sharing. :-) "
"Yummmmmmm......with a capital Y! Both my husband and I loved it! I didn't have quite enough ketchup for the sauce so I substituted chili sauce for the remaining amount. It added a delightful bit of sweetness, though I'm sure the original sauce was quite tasty. The meat literally fell off the bones and the sauce was heavy enough to coat the egg noodles really well. Great as leftovers for lunch the next day!"
"The family loved this! The recipe tasted like it had an Asian flair, kind of a sweet/sour thing, so I decided to serve it over rice instead of noodles. Yummy!"
"I was pretty underwhelmed. Nothing very wrong with it, but lacked any excitement. Needs something to give it kick."
"My husband really loved this. I however did not like it at all. I would have given it a much lower rating but he gave it 5 stars. I didn't find the sauce had any depth of flavour...it was just sweet and vinegary, but didn't taste that special to me. I think it's probably just my taste though. Thanks, it was still nice to try something new."
"Very yummy. Don't skip the broiling step!! We ended up with almost a cup of fat in the broiler pan; I can't imagine what all the fat would have done to the sauce in the crockpot. I made this meal low-carb by using sugar-free ketchup and splenda brown sugar blend, and I served it with low-carb pasta and green beans. My husband loved it and told me the recipe was a definite keeper."
"Man oh man was this good! I added one clove of garlic with the onion and two shakes of cayenne pepper to the sauce. This is the only way I plan to make short ribs from now on. It only took 6.5 hours on low to cook. I might try doubling the sauce next time, requested from my boyfriend. I served this with rice. Delicious! Thanks Jude."
"Thesen were so good and we just LOVED the sauce. I made extra since it was so tangy and delicious. I am always very hesitant to use vinegar in anything but this made the meal! This is a definte keeper. Thank you, Jude! :-)"
"Well, this dish got raves from the 3 guys I served it to! I don't eat meat but had to taste the sauce and it was yummy!I served this over buttered noodles with salt and pepper and a little parmesan cheese. Thanks for a delicious dinner I will make again! This goes into the keeper file!"
"Best ribs we've ever tasted! Simple and easy to prepare. No special ingredients to buy. They turned out tender and full of flavour. Sauce was absolutely delicious served over rice! Thank you for sharing this uncomplicated recipe. "
"This was very rich and flavouful indeed. Unfortunatly the ribs that came with the side of beef we ordered were very fatty. Even though I cut most of the fat off, it was pretty greasy. I refrigerated the leftover sauce so I could enjoy the yummy flavor over the noodles the next day (minus the fat). If I can't find better ribs for next time I will try this with stew beef instead. Thank you. "
"Short ribs are not my favourite meat but these turned out very tender and tasty. This is a very simple recipe to make and the browning of the ribs certainly is necessary."
"Comfort Food 4 sure! I only cooked the ribs on low for 6 hours and they were perfect - I kept them on warm for a whole hour in the crock Pot. I love the simple easy sauce and will use this on a fried chop. Thanks Hey Jude for a really good, easy recipe"
"Delicious and a perfect meal at the end of a long day - just ready and waiting for the noodles to cook! I think browning these under the broiler really added a lot to this dish. Thanks for sharing!"
"Had never made short ribs before and picked this dish for our debut. The ribs were tender and saucey but not overpoweringly sweet and we low carbed by using cabbage instead of the noodles, cooked separately. We had about 4.25 lbs and it was barely enough for three hearty eaters, so be warned these go fast! Thanks for a keeper!"