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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 51-60 of 214

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  • on November 18, 2009

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    Great recipe!!! i just realized that i forgot the sprinkle the flour on the ribs, but it still tasted great as if nothing was missing :- Thanks Paula!

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  • on November 18, 2009

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    This is one of my favorite things to make. But instead of baking it in the oven I
    use my crockpot. Makes it even easier! Yum!

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  • on November 16, 2009

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    this is for D in Va who said it was WAYYYYYY to salty. The house seasoning recipe at the end of the short rib recipe is for a "batch" of Paula's house seasoning to be made and used for this and other of her recipes, not to dump the whole batch in this recipe. It is just like Emeril's recipes that call for Essence. He gives the recipe for a "batch" of essence at the end of his recipe to be used for any recipe that calls for his essence.The only recipe in the world I can think of that could possibly use one cup of salt would be salt dough (sort of like home made playdough. This is a very good recipe.
    Kathy in Shorewood

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  • on November 15, 2009

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    I agree with Bootsie, from Sarasota, FL. Why transfer it to a casserole when you could just pop the dutch oven, with all the ingredients, into the oven? I thought it was very tender and delicious and easy to prepare.

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  • on November 01, 2009

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    I doctored the recipe up a bit by using 2 cans of beef consomme, 3/4 c water, and 1/2 c of red wine. The ribs were incredibly tender. This recipe is so easy to make w/ great resutls. My family loved it.

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  • on September 17, 2009

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    Anyone who used ALL the seasoning need to try it again without being crazy. Lol. Season TO TASTE. I used beef consomme instead of just plain broth (consomme was used on the actual episode and the ribs came out tender, extremely tasty and delicious. Another great Paula Deen recipe.

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  • on September 15, 2009

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    Why transfer to cassrole ? Nothing to get excited about,meat tough,cooked longer hoping it would get tender,will stick to my own recipe !!!

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  • on September 15, 2009

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    I wish I had read the reviews and comments before making this dish. The ribs turned out WAAAAAY too salty and basically the dish ruined. Yes it does say to season liberally but it also says:
    "Add the remaining garlic, salt and pepper (i.e. House Seasoning, onions, and about 1 cup broth to the ribs."

    I hesitated to do this and should have used my better judgement but as I have never cooked short ribs before (thus my reason for seeking what I thought was a fairly simple recipe, I went with following the directions thinking maybe this was to tenderize the ribs as they cooked. I think cutting out the House seasoning after just seasoning liberally would have been fine and it seems like this would have been a tasty recipe minus all the salt!

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  • on September 11, 2009

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    Kudo's for focusing on the classically traditional.

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  • on September 10, 2009

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    PEEEEEOPLE.... the recipe states "Season ribs liberally, or to taste, with House Seasoning." This does not say to use the whole recipe of House Seasoning on these ribs! Keep the remaining seasoning on hand. Emeril also does this in his recipes. He gives the recipe for Essence if you don't want to go to the store and buy it.

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