Tasty Ever After - Beef Ribs, Slow Cooked (Braised Beef Short Ribs Recipe)
Sort past: Most Helpful
Most Helpful Most Positive Least Positive Newest
01/xiv/2009
Loved this recipe! It was simple! I made the ribs in my crockpot. I added a couple of extra cloves of garlic cause that'due south what nosotros like. The juice from the ribs made an outstanding gravy for potatoes! Yummy!!!
02/07/2009
These were piece of cake to make. Nosotros wanted something westward/o barbeque sauce on them, and this fit the bill. Changed the method of preparation a bit by doubling the corporeality of pepper & flour with the same corporeality of salt and putting it into a plastic bag and coating the pieces of curt ribs inside the plastic bag before cooking the ribs. Didn't utilize the beer. After deglazing the pan with h2o & two beef bouillon cubes (we were out of beef stock), everything was put into a roasting pan. Baked the ribs in the oven with the cover on at 325 for nigh 2 hours. ( Watch so that the liquid doesn't run dry in the roaster ). They turned out very tender and tasty. May use a crock pot the next time these are made as others have suggested. Thank You for posting. Information technology'due south a keeper.
07/27/2008
This is a skillful bones recipe that'south not hard to brand. The short ribs came out really tender. I didn't exercise it, but you probably could brand a good gravy from the broth to serve on mashed potatoes.
12/06/2010
Incredible sense of taste. The recipe only calls for one pound of ribs which is a very pocket-size amount because virtually of the weight is in the bones. I used 4 pounds. It took approx. 45 minutes to dredge and brown the ribs. I didn't increase the amount of the liquid though. The amount given in the recipe worked fine for the 4 pounds of meat. I used my Lodge cast iron dutch oven which has a heavy lid and doesn't let much liquid to cook out. It worked wonderful for the ribs. After about 2 hours the meat was falling off the bone. The flavor was keen. We ate it with a nice crusty bread and sopped up the juice. Divine !!! It was nice to detect a rib recipe that doesn't rely on a sugariness barbecue sauce. I will definitely make this once more and once more.
06/eighteen/2012
These were succulent, tender and easy! My new favorite short rib recipe with these additions. I added a mix of paprika, chili powder, brown sugar, cayenne and garlic powder to the flour/salt/pepper to dredge the ribs in before browning. It gave them a delicious, crunchy crust. Place the browned ribs in a large deadening cooker then cook the onions and garlic in the same skillet. Before removing the onions/garlic deglaze the pan with the beer. Pour this mixture over the ribs along with the beef stock. I also added a few squirts of Worchestershire to the liquid. Lay a large stem of rosemary and a couple stems of sage on peak of everything. (If desired, add together chopped carrots and mushrooms). Cook on high for five hours. Slightly thicken the sauce with a flour/water mix 1 hr earlier serving.
01/18/2009
Splendid recipe! I followed information technology exactly and served them over egg noodles. Total of season and really like shooting fish in a barrel to brand. This one will exist handed down for sure! Thank you!
09/17/2010
Instead of beer I used cherry-red wine and I too added more garlic cloves. Too, when you take the meat out of the liquid at the terminate, let it eddy down into a thicker demi slippery type gravy. About 10 or fifteen actress mins. And then spoon the demi glace over the meat or onto mashed potatoes. This was so good that my neighbour, who is a chef, wanted seconds!
10/06/2008
Used a combination of chicken broth (odd I know, simply had no beefiness brother) and HP Sauce. They came out tender and flavorful, and a cakewalk to make. Thanks!
03/29/2009
Nosotros've tried dozens of short rib recipes this i is easy and delish if you ever watch cooking shows the chefs always say keep it fresh and uncomplicated this reciepe fits the beak! and my married man always does the cooking bonus!!
01/14/2012
this was an astonishing recipe! the only changes I made were to, after browning meat, add to crock pot and cook on high for five hours (after which, the meat literally barbarous off the bones! yum!) and I quadrupled the recipe amount... and had just enough for iv people! I used some of the liquid to brand a great gravy and the remaining liquid i used the adjacent day for a french onion soup. Simply add croutons and some swiss and provolone and broil till browned. All in all, a bully tasting and No-waste matter repast, just exist sure to conform for how many people will exist eating, and information technology'due south perfect.
04/15/2009
delicious...just sauce/gravy was sparse...so i had to thicken it with quite a flake of flour and reduce it...otherwise i would accept given it v stars...
06/12/2009
good stuff, I even used light beer. Side by side time I would be a niggling heavier handed on the salt and pepper. Thanks!
04/09/2012
These are, by far, the BEST short ribs I have ever eaten! I was skeptical that a recipe that was and then simple could possibly produce such a wonderful dish --- but I was incorrect. The meat was and so tender and flavorful and the gravy was unbeatable. My husband and I can't end raving over this dish! The only changes I made were due to my own preferences. I cooked iii+ pounds of ribs (they are amidst my husband's best-loved beefiness meals), I used low-common salt broth and, of course, I added much more garlic than the recipe called for. Although the gravy was a good consistency, I did add about a 1/3 cup of roue every bit suggested. The gravy was still non at all too thick or gummy. I served the brusk ribs with a horseradish sauce besides found at the website, baked red potatoes and steamed frozen peas. A winner all effectually! I tin still gustatory modality its goodness hours after we've eaten and I can't give thanks "CooperCook" enough for this peachy recipe. It volition certainly be a regular favorite in this house!
01/25/2011
Very like shooting fish in a barrel. I placed it all in a crock pot and cooked on low for eight hours. Very tender and the gravy was delicious.
05/13/2008
Nifty comfort food and very like shooting fish in a barrel!
05/06/2008
Super easy and married man loved information technology!
01/17/2012
Fabricated these for supper and they were absolutely Delicious! Just added a few more items I felt would exist skilful to add together. My Hubby said "These are the best ribs I have every had". Extremely piece of cake to brand.
11/07/2010
This recipe is definitely a keeper!
04/20/2012
I like this recipe and have made it several times. I have to say first off that one pound of ribs for 4 servings must be a misprint. I employ iii to 4 pounds of ribs. I followed the recipe as is the kickoff time and it was adept. The next fourth dimension I used ane small tin of tomato sauce and one/2 loving cup of beefiness stock and added actress garlic. This actually bumped the sauce up which I then thickened and served with the ribs over wide noodles. Delish. I also find that you tin can use almost whatsoever beer and information technology volition come up out good.
06/xi/2011
This was my showtime time making brusk ribs. I do not like cooking, every bit I call it, "big beef" because it never comes out tender. Not this recipe! My brusque ribs were falling off the os and then tender. I used guinnise beer extra stout. I will use a litte less because of the extra stout. Merely my husband said get out information technology the way it is. Nosotros just ate the last today for lunch and we were smacking, mm mm good! this recipe is a keeper.
11/17/2011
Just tastes like pot roast to me. Totally unimpressed. Although information technology was adept, it was non great enough to brand again. Pitiful I am a tough client when it comes to brusque ribs.
12/05/2011
Excellent, and easy. 1 pound is not enough for 4 if the ribs are largely bone and fat. I doubled the meat, kept all other amounts the aforementioned. I cooked some peeled potato with the ribs the last 45 minutes and they absorbed the right corporeality of sauce.
10/27/2011
awesome easy recipe! information technology was then yummy! my hubby and I loved it. I did not take stout beer then i used yingling since that is what i had in my fridge (figured information technology would work since information technology is dark beer) and it did the meat came out tender, fall of the bone goodness, i also used a lot more common salt on my spare ribs. I served it over jasmine rice and poured some of the gravy over the rice and ribs information technology was super! thanks will make once again a lot.
02/23/2010
These turned out FANTASTIC! The scent while this is cooking is mouthwatering. I was so tired of bbq type sauces, and then I was very pleased to find this recipe & information technology'southward definitely a keeper...cheers!
x/20/2011
These are phenomenal!! Made the recipe exactly and it turned out perfectly. They are a niggling fatty and then skimming the fat off the top is a very good idea earlier serving just the gravy is delicious! Served with roasted potatoes and dark-green beans. YUM!
07/25/2014
I've fabricated this twice and information technology'southward and then smashing, i would'nt brand short ribs any other way. They're expensive these days then this recipe does them justice. The browning sort of carmelizes them and the long cook time makes them fall off the os, not something I usually attain.
09/20/2010
I omitted the olive oil and butter from this recipe. There is enough fatty in the beef. Added a few more cloves of garlic and used onion soup mix and 1 cup water because I did not have any beefiness broth. After browning the beefiness and the onion garlic mixture, I deglazed the pan with the onion soup and then the beer and poured it all in a slow cooker, with a few chunks of carrots, on high for 3 hours. Serve it on noodles or rice. What a wonderful treat!
03/xiii/2012
Easy and delicious. I did make a mistake, and forgot to add together the loving cup of beef broth, only they however came out succulent, with a dainty gravy left over. I browned a dainty crust on 1 1/2 lbs. of short ribs, each side virtually 5 minutes, covered and set to low. Let them cook exactly 2 hours. Next time i will think the broth, i forgot in the microwave 2 hours earlier.
11/03/2009
My sister-inlaw loves these and then I make them when she visits. We had a oversupply playing darts and nosotros allow them cook covered at 350. for 4hrs They were non over cooked! I also sliced the onions and put them in the lesser of the casserole and put some more on top and covered tight. hope you lot will endeavor these I don't think you volition be disapponted
08/20/2009
I used boneless short ribs, 1 can of Campbells Beef Broth, and a Coors beer. I browned the ribs very well and followed the recipe. I did put them in my crockpot. This is the best brusk rib recipe I take made and I have made several. It is so easy and every one loved them. I did thicken the juice with some flour mixed with h2o to make gravy. Oh my yes! Served with Brown rice and was highly praised. Thanks CooperCook for this neat recipe.
01/15/2009
Excellent recipe! So piece of cake and tastes simply similar the ribs Nana used to make when I was growing up! I served the ribs over wide egg noodles. There weren't any leftovers then next time I will double the recipe!
09/11/2011
These were the best beef short ribs I accept ever made. My unabridged family loved them. The only thing I added was thyme when I seasoned them.
12/09/2011
Crawly.
06/09/2012
Finally a recipe that is unproblematic (really) and tasty. The aroma of this dish cooking is enough to brand y'all come back for more before you take even eaten it. I basically followed it except now that I look I used canola oil and not olive and I used minced garlic and not a fresh clove, oh, and I didn't have stout beer so I used a bottle of Bud (that'southward the but I had in my frige). I guess basically this recipe is flexible AND tasty. I served this with potato pancakes and corn. I will brand this again.
12/21/2011
Re-reading this recipe I see I forgot to add the garlic. I cooked them in my deadening cooker on HI for 3 hours and then LOW for 2 hours. Truly the best meat I accept always eaten. Made delicious, mouthwatering gravy!
11/12/2010
Loooove this recipe! I used burgandy wine instead of beer since nosotros swallow Gluten Free and used instead of beef stock likewise... I besides didn't use the flour (since it has gluten). I went alee and added the garlic when I seared the ribs at offset to seal in more flavour. Definitely a keeper! :) I plan on using the extra stock for french onion soup, information technology is delish!... :)
12/24/2009
Fantabulous & easy recipe for short ribs. I used boneless short ribs & lite beer. Other than calculation a tin of diced tomatoes, I followed the recipe as is. Served them with mashies & green beans! This ane's a keeper!
11/fourteen/2010
A perfect Sunday fall afternoon dish that makes the whole house smell wonderful. I didn't take stout, so used a lager and it didn't seem to harm the taste. I used boneless beefiness ribs, and they came out tender and flavorful.
06/09/2014
Fantastic! Cheers for a great recipe! I doubled the beef and used a 14.9 ounce can of Guiness and a full tablespoon of freshly minced garlic. It'due south fifty-fifty more succulent the side by side twenty-four hour period!
12/07/2013
I did this recipe for two short ribs - amazing! I merely added one/2 of the stock and the beer and it turned out great subsequently i.5 hours. Too served with green beans and garlic mashed.... Great pairing.
05/30/2012
Really good. I make in the crock pot after browning in the pan get-go. Only downside is short ribs tend to be fat, and the fat gets incorporated into the sauce. I might desire to endeavour to cool and skim the fatty side by side time.
02/17/2014
Didn't like the beer. The ribs came out tender but had the bitter flavor of the beer. The beer as well ruined the sauce. The sauce was extremely biting. I salvaged the sauce, I had simply added half the beer before I realized the sauce was going the wrong way. Added milk, some sugar, pepper, salt and cinnamon to salve it. Added water and it was decent, bitter gustation was gone.
12/01/2013
I thought this recipe was very flavorful, which was amazing with then few ingredients. Since my spare ribs didn't take much meat, I added some boneless porkchops to the recipe too. They turned out so tender and provided a overnice option for my kids who didn't desire to work effectually the fat on the ribs. Instead of Stout beer, I used a Pecan Maple Porter. I will definitely brand this again!
04/03/2011
I've made these a few times and my family loves them! I've slightly added to it past drizzling the ribs with BBQ sauce after they have finished cooking and then broiling them on low for well-nigh v.
03/01/2010
I made these for to-nighttime are are and so unproblematic and skillful tasting ,,,ID make again and add abit more spice besies the table salt and pepper...I did them in the oven covered. Dont allow the beer throw you lot off.
05/26/2011
Loved this recipe, the meat practically fell off of the bone!!!! I will definitely make this again, although next time I will add together potatoes and carrots and make a whole meal of it.
03/09/2012
love this recipe, I don't even cook and this was like shooting fish in a barrel and tasted excellent, had to use lite beer only it was still bully. thanks for taking the time to share it, your mom'south tradition will be passed on through my family.
08/30/2013
Yum!! Had braised brusk ribs at one of my favorite restaurants and loved them so I decided to try this at abode. I didn't accept a stout beer, and then I used a Bud Lite and added soy sauce (Guinness e'er reminds me of soy sauce). This was fantastic! Served with garlic mashed potatoes. Hubby loved it.
05/13/2010
The.well-nigh.delicious.affair.I.accept.e'er.made!! Cheers and so much for this recipe. My married man and I both love brusk ribs and order them whenever we see them on a bill of fare. He said they tasted ameliorate than at a restaurant -- if that'southward not a rave review, I don't know what is! I added a second clove of crushed garlic (we love garlic) and served information technology with mashed potatoes and carrots. The sauce def. makes a nice gravy. I used a can of Bud Lite because it was all I had. Can't wait to brand information technology again!
01/08/2012
I used boneless brusque ribs, which in this case were not deboned curt ribs, merely meat cutting to resemble it just much leaner. This delivers a very different upshot than truthful short ribs. I used a dark lager instead of stout. This tasted peachy, but I could just also have fabricated a pot roast. If I arrive again, I'll definitely use short ribs.
08/08/2011
Wow, I am shocked at all the good reviews. Even the bones mechanics of the recipe didn't work for me. I ran out of flour to dredge the meat, considering ii Tbsp per pound is not enough unless one is lightly dusting with flour rather than dredging. I had to do ii batches of browning because all the ribs did not fit in the (big) pot I was using. After the start batch, I had to WASH the pot because information technology was total of burned bits. I did the second batch on medium and non medium-high, and did not accept this problem. And the results? Rather bland, likewise fatty, nothing that even came close to justifying the effort.
04/16/2014
Potent beer taste
10/13/2014
Loved it, added 2 cups Red wine, three carrots, celery and fresh garlic. Used chicken broth and a bay leaf. I too simmered 1 hr longer. Meat was so tender you could cut information technology with a fork.
03/x/2011
The beef was very tender and the gravy very squeamish but I was expecting a little more favor. Its slap-up for a base and I volition use again just might endeavour experimenting a petty with spices.
02/17/2014
I made them for Sunday supper by cooking all afternoon in the crock pot. They turned out tender and delicious. I fabricated Grandma's buttered noodes from this site. It was a existent comfort food on a cold winter evening.
11/xiv/2012
This took nearly 45 min of prep fourth dimension cut off all the fatty. I sprinkled a liberal amount of pepper on one side and garlic salt on the other side, prior to dipping in bloom. 4lbs of meat, .5L bottle of export bitburger beer, one tin of beef broth and added garlic salt then threw it in the oven for 2 1/ii-iii hours at about 350 degrees Farenheit (180Celcius or and so). Information technology was a HUGE striking - so succulent. Baked red potatoes with rosemary nigh i hour prior to existence finished too. (sliced/cubed potatoes and brushed melted butter with rosemary and garlic salt, so placed on to the greased cookie sheet)
02/fourteen/2015
This recipe was absolutely delicious! Every calendar week, I make a home-cooked, from-scratch repast for a minor group of friends. I've been doing it for close to five years, and it was rated one of the pinnacle three of all time! We ate every morsel and stopped just curt of licking the pan, my 4 year sometime had seconds, and even the super-picky 2 year old ate a few bites. I followed the recipe almost exactly, except I did not have any beer on manus, and don't treat it, so I used Stongbow Love & Apple tree Hard Cider. Wonderful sweetness with the onions! I volition definitely make this once more (adjacent week is non also presently!) but will exist sure to triple the recipe to endeavour and become some leftovers.
02/02/2009
The season of this was really good. Meat was very tender. Adjacent time I'll try information technology in the crockpot. This would as well exist proficient with other cuts of beef.
01/20/2011
I accidentally made these with pork and information technology turned out amazing! I used St. Pauli Gill special night and information technology had a wonderful flavour. Even the next day when I shredded the leftovers and added information technology to fajitas. I only made them once more the other night and used beef and wow were they tender. Yous won't regret picking this recipe!
05/14/2010
Elementary and delicious! I fabricated two substitutions. Instead of common salt, I used a table salt gratuitous seasoning blend, and I didn't have beef broth, so I used a pkg of reduced sodium brownish gravy mix with 1 loving cup water. The gravy was the perfect consistency, I didn't accept to thicken it at all. This will exist my "go to" short rib recipe from now on. Cheers!
04/04/2011
These were and then good, they but melt in your mouth. I've but always fabricated short ribs in a slow cooker then I was worried they wouldn't be as tender but they were perfect. I doubled the amount of ribs and there was still plenty of sauce.
07/11/2013
Ohhhh and so good. I took one reviewer's communication and added Worchestershire Sauce and Rosemary. I made it in the crock pot. I thicken upward the sauce as we love gravy. I served information technology over rice, my hubby's favorite but I will serve the leftovers over noodles, what I adopt. Thanks then much!!! Either way, it is a keeper!!! Cheers. :))))))
08/30/2011
This is a great recipe I've used many times. Almost recently made it in a dutch oven and used Coca Cola every bit the liquid, came out succulent and easy as usual. Endeavour it, y'all'll love information technology guaranteed.
01/08/2015
The only matter that I changed was using a regular beer merely because I didn't have stout. This was absolutely delicious and may be the best meal I've ever made. My toddler wasn't a fan but she doesn't swallow annihilation.
12/02/2013
These are soo good! Swell modify from the BBQ sauce ribs. My family loved them so much ive fabricated them twice in 3 weeks, Such an easy recipe to follow.
04/07/2011
Didn't change a thing. Excellent recipe!!
10/01/2012
Loved it! Swapped out the beer for a ruby wine and it was fabulous. I made some rustic potatoes as well. Added carrots to the dish. Very easy and very very yummy!
07/23/2015
Made it exactly as written except added an extra clove of garlic. Took almost 15 minutes extra cooking time for boneless short ribs that were fairly lean. Flavor is like a pot roast, except it'south already in pieces so the juices achieve more than surfaces. I served over rice with the onions and some of the juice from the pan with a veggie on the side. It was fifty-fifty better the second day. Reheats well in a microwave. Will definitely make this again.
06/22/2011
I adopt pork ribs, so we used those instead, just the sauce is sooo amazing!
02/24/2009
Terrific,piece of cake .added lots of fresh thyme and rosemary and louisianna hot sauce@ 15 minutes before serving.My seven yr old loved it.Great with a light beer(for me,not my son).
08/05/2010
I had never made brusque ribs before. This recipe was very simple and delish!! :) Cheers so much for sharing information technology with united states of america :)
08/22/2011
WOWIE! Very unproblematic and super delicious! This actually simply DID accept xv minutes of prep time. My picky kids fifty-fifty loved information technology!
11/05/2014
I accept never fabricated beef ribs earlier. It was fantastic in the crock pot. I did brown the ribs earlier and and the onion with 3 cloves of garlic. I used simply two boullion cubes instead of goop and just used the beer for liquid. I left out the salt and information technology turned out perfect. What a corking easy meal.
10/12/2011
Oh my, these were great fifty-fifty with Bud light!! I didn't have anything else. We were really pleased how tender and tasty they were. Thanks
03/03/2014
Splendid simply needed a bit more flavor for our sense of taste so added some "Improve than Burgoo" beefiness flavor. Also, as other reviewer mentioned adept to have next day and then can skim abroad cooled fat.
10/27/2012
Meat was tender and gustatory modality was okay, but this wasn't anything special. The mashed potato side stole this show, and they weren't anything special either. Oh well.
01/17/2011
I made this and it came out great!!! I coarsely chopped some celery to become with the onions and garlic! It added texture and flavor!
04/04/2011
I Simply made this recipe this evening, I used 3lbs of boneless beef ribs, so I doubled the beer and beef stock. I should have made a gravy like 1 review suggested. Too I put it in the crock pot for 3 hours and it took 1 more to actually see the meat autumn autonomously. It was delicious and I would recommend to anyone who loves tender ribs!
03/24/2009
I had some beefiness ribs marinating in some leftover coffee and used this recipe. I had friends coming over and informed them that I was serving an experiment considering the leftover coffee was raspberry/vanilla that the ribs had been marinating in. I used this recipe appropriately and got rave reviews. Thank you lot for sharing a very easy only delicious recipe!
07/28/2013
Tasted just like the short ribs @ fig tree cafe my married man devoured them
02/eleven/2017
Loved this recipe. Not overwhelming for my toddlers,they asked for more. Instead of the 1 lb. of ribs though I had 6 lbs, and merely doubled the recipe. Except for the beer and the onions. With the stock that was more than than plenty liquid for the 2 hour eddy. Thanks!
07/22/2012
The sauce was swell, but the ribs were not very tender even later 4 hours. Next time I will try it in the crock pot!
07/18/2011
Greasy and super bland. Very one-notation.
01/28/2018
This recipe made a delicious tender brusque rib. Unfortunately, I added too much beer and beef broth and could not reduce the fluid enough to make a glaze. All the same, the gustatory modality was very good.
01/29/2015
Sorry, United nations-edible. possibly the reason was the meat? Super tough and fatty...
12/31/2017
WOW!
11/24/2015
first-class recipe.. was multi-tasking so later on frying, tossed the lot in the slow cooker.. five hrs on med.. admittedly delicious, tender.. actually don't like beer and was leery of using it.. but information technology turned out and so tasty.. did add 1 tbsp. of Worchestershire though.. thank you.. and thank the family ;0).. I've tucked this in with my favorite beef recipes..
01/31/2019
Second time making these. Merely a great flavor !
01/xiv/2019
It'southward my second time making this recipe. This time I added chopped dark-green onions, xanthous bell peppers and carrots to the broth. Beef e'er ends fork tender. One of my family's favorite.
11/10/2019
I made this for Sunday night dinner. I followed the instructions to the "T" and information technology came out delicious. I used Guiness for the stout. did add together some flour to the gravy to thicken information technology up once I took the ribs out of the pot. I serve it with mashed potatoes and frozen light-green beans. Yum! I will definitely brand it again.
ten/13/2011
This was tender but it was just okay as far as gustatory modality goes... kinda banal.
04/12/2014
I loved information technology, so did my husband. I did use 32oz beef goop and added egg noodles to this. Information technology turned out great.
01/05/2019
Tender with excellent flavor. Definitely a keeper
09/22/2014
My family unit and I loved this. Very flavorful and simple recipe. Cheers!
11/02/2012
We loved these and I take made them twice now. YUM!
12/09/2012
I started making these as directed... but just didn't have a pan large enough to accomodate the ribs and the sauce. I placed them in the oven at 325 degrees. I checked them in one hour and the meat was falling off the bone... and so I added two pocket-size blistering potatoes (whole), carrots, and spinach. Ane hour later, a perfect meal!
12/25/2014
Tried it the first time a month agone and it was a hitting. My husband was not a fan of short ribs but now he requested it for Christmas dinner.
10/10/2011
I was so disappointed in this recipe! The ribs came out tough, even with extended simmer time, and amazingly they came out dry! I don't sympathise how something that simmers IN LIQUID could come out and so dry. The ribs had no flavor at all. I ended up brushing my ribs with a fiddling honey and BBQ sauce and broiling for 2 minutes at the finish just to add a niggling flavor. I volition non make these over again.
10/13/2018
Made these for the beginning time tonight, admittedly amazing! I made half-dozen lbs (12 ribs) and almost all of them are gone between three adults and 2 piddling kids. I did add celery and would accept added carrots just forgot to pick them upward from the shop. I decided to bake them at 350 for ii hours after searing and they were fall-off-the-os delicious... Definitely keeping this recipe!
stallardsuplusentep.blogspot.com
Source: https://www.allrecipes.com/recipe/162690/simple-beef-short-ribs/
0 Response to "Tasty Ever After - Beef Ribs, Slow Cooked (Braised Beef Short Ribs Recipe)"
Postar um comentário