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Short Ribs Recipe

Short Ribs

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (214)

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Average Rating:

Total Reviews: 214

Showing 11-20 of 214

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  • on December 28, 2011

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    Delicious, simple, and super tender. A note about the amount of salt: The house seasoning is meant to be mixed and stored for future use. You're just supposed to use the mixture to taste in the recipe, it would be awful with a full cup of salt. Great, easy recipe!

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  • on November 06, 2011

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    Receipe was easy to follow. I DID NOT USE 1 cup of salt and etc...I used it in moderations. And I didnt understand why transfer the meat to a casserole dish rather than leave it in the dutch oven and then put that in the oven to cook for 2 hours. I was expecting the meat to fall off the bone. I would try this receipe again. We ate white rice and lima bean and cornbread!

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  • on October 06, 2011

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    I love short ribs and in looking for a new recipe, I choose Paula's. I was taken aback by the amount of salt, so cut that in half, rolled the beef in the mix still thinking it was far too much salt, proceeded with the recipe, tasted the meat when done and felt my veins closing down. What a horrible-tasting recipe. Completely inedible. I've never tasted something so salty in my life. Now I've washed off the meat and tried heating it in a mix of red wine and crushed tomatoes, but I think it's still far too salty. Never again, Paula.

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  • on October 05, 2011

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    I LOVE this recipe! For those who have asked, I believe when the recipe was orginally posted, the instructions were to transfer the dutch oven right into the oven - no mention of using a casserole dish. In fact, the print out I have when I printed it out a couple years says just that! I was surprised to come back to look at this recipe again and see it now say to use a casserole dish.

    I have made this using a tomato based sauce and it was also wonderful.

    I think it's been fixed now but come on, do you really think it would be 1 cup of salt? lol


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  • on September 16, 2011

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    Do not put them in the oven for 2 hours it will dry them out completely, 30mins to 45mins max and keep adding beef broth if it drys up, gross omissions.

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  • on August 01, 2011

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    This was my first attempt at making short ribs, I was a little nervous until I read Paula's recipe, it is so easy, I followed it exactly and they turned out perfect. The House Seasoning is great to have on hand for other recipes...thanks Paula and thanks Food Network!!!!

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  • on July 26, 2011

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    I love these short ribs!!!!!!! So tender they were falling of the bone. I use your house seasoning for so much of my cooking. THANKS!

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  • on April 24, 2011

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    Paula this isone of the best recipes to date. I have been using this one for over a year and my family love it! I have also made some additions like a can of cream of mushroom. Yum yum.

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  • on April 13, 2011

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    Dear Paula, I made this for my husband a few months ago and WOW did he ever love this reciepe!!He actually said you get on that computer right now and tell that paula Dean this was fabulaous haahaa now thats saying something!I had to order the short ribs because we live in a very small town,but it was worth it, very delious and very easy.

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  • on March 29, 2011

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    Totally loved this. I want to see if I can convert this to a slow cooker dish......has anyone done this yet??? And I LLLOOOOVVVEEEE Paula Deen!

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