Short Ribs

Total Time:
2 hr 30 min
Prep:
30 min
Cook:
2 hr

Yield:
3 to 4 servings
Level:
Easy

Ingredients
  • 3 pounds short ribs
  • House Seasoning, recipe follows
  • 2 tablespoons all-purpose flour
  • Oil
  • 2 cloves garlic, chopped, plus 2 more cloves chopped
  • Water
  • Beef Broth, plus more for roasting
  • Salt and freshly ground black pepper
  • 1 onion, sliced
  • White rice, for serving
Directions

Preheat oven to 350 degrees F.

Season ribs liberally, or to taste, with House Seasoning. Lightly dust with 2 tablespoons flour.

In a Dutch oven, place a small amount of oil. Add the 2 garlic cloves and cook until lightly browned. Add the ribs and brown on each side. Add half water and half beef broth to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. Add the remaining garlic, salt and pepper, onions, and about 1 cup broth to the ribs. Roast ribs for 2 hours. Serve over buttered white rice.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Combine all ingredients in a bowl.


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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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4.4 215
This was a delicious meal, but I made a few changes and would use less of the house seasoning. I used red wine vs. water in mine and next time I will add mushrooms while cooking. item not reviewed by moderator and published
Just scrumptious !! I was leery of the cooking time being only 2 hours so I did cook mine at 325* for 4 hours but they were definitely fall off the bone tender. (I cooked both with bone and boneless ribs together. You could smell these cooking outside of my house and they smelled wonderful. After browning, I did not transfer them to casserole dish, I just cooked them in same pot (dutch oven Beware though that your pot will get pretty brown and takes a little elbow grease to get clean, but it is so TOTALLY worth it !!!!! I will make this recipe again and again. You have got to try it. item not reviewed by moderator and published
My mother in law made this for my husband and me after having my son, and it could not have been a more perfect meal. I am making this tonight for the first time, and it is roasting right now. It smells awesome so far!! Serving with some asparagus risotto!! item not reviewed by moderator and published
My whole house is smelling good right about now. It is not done as of yet,but I have high hopes for this dish since I found the meat on cleareance at grocery store and have never cooked this before. I did follow recipe to the T and didn't make the mistake that others have with the house seasoning. Will update once family has eaten the meal. item not reviewed by moderator and published
Love this recipe. It's a little salty for my taste, so I just used a little extra water and not so much beef broth during the roasting portion the second time I made it. Goes great with mashed potatoes too. item not reviewed by moderator and published
Good short ribs! Please do not use 1 cup of salt as in the house seasoning recipe. The house seasoning is given to be used on a number of things if you'd like. I'm sorry but I couldn't help but to laugh when I read that some people had dumped the whole cup of salt in the short ribs. No it doesn't say how much but you usually season to taste. Just a little common sense is good when cooking, you don't have to be an expert cook and I definitely am not an expert. item not reviewed by moderator and published
I've tried this recipe twice now and it is a good, basic way to cook short ribs. item not reviewed by moderator and published
This was excellent. Of course watching Paula's shows you know the House Seasoning if made with the amounts listed is to be used in several recipes. Made exactly like the recipe and served over buttered noodles. It was great and my husband thought it was delicious. I did put in a casserole dish with a lid and it was perfect. Timing was on spot. Left in the oven on low, when making the buttered noodles. Will make this again and again. Must say that I used the boiling liquid to make a thin gravy and boiled the noodles in beef broth with butter. Spooned the gravy over the noodles with the short ribs. item not reviewed by moderator and published
I followed ths recipe to a T. They are delicious! I will be making them again and again. item not reviewed by moderator and published
I loved these short ribs, they are the best. I served mine over creamed potatoes with roasted green beans. I know I will serve these again and again, it was simple and easy to make. item not reviewed by moderator and published
Was very good. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Very delicious. I did add some liquid smoke. item not reviewed by moderator and published
I fix these ribs, using Paula's recipe exactly, about once a month. It's wonderful. I bet Paula laughed her apron off when she read some people put a whole cup of salt on the ribs. Good grief people. item not reviewed by moderator and published
EXCELLENT! I purchased my first cast iron dutch oven to use this recipe. So glad that I did. The flavor was excellent and the cast iron dutch oven does an excellent job with braising. My entire family loved the ribs, they were very tender and had lots of flavor. I did not use the House Seasoning, I used Morton's Season-All and garlic salt. I made rice as the recipe suggested but next time will make mashed potatoes. Definitely will make it again! item not reviewed by moderator and published
I'm going to make this tonight, but I was just wondering why you have to transfer the meat to a casserole dish to bake instead of just cooking in the dutch oven used to brown the meat?? item not reviewed by moderator and published
Delicious!!! Have made this several times, the latest tonight. I skip the "boiling" step; brown the meat in my dutch oven, remove the meat and wipe out the too-browned garlic and excess oil and then return the meat to the dutch oven with additional garlic, etc. I cook the ribs an additional 15 minutes and serve with jasmine or basmati rice. Terrific comfort food...my husband just eats it up! item not reviewed by moderator and published
I first made this recipe back in Feb 2010 and the family now requsts it often. We butcher our own beef and never knew what to do with short ribs. Now its all we do with them. Thanks Paula's grandma for this recipe. It's tender and flavorful comfort food. item not reviewed by moderator and published
The best ribs and so simple to make...Go for it....worth it item not reviewed by moderator and published
they were the worst short ribs. i was so disappointed. dry and way too much salt and tough. short ribs are not cheap. i wish i would have kept tp my own recipe. item not reviewed by moderator and published
Made this for dinner tonight. These were the best short ribs I've ever made. I will definitely work this into our regular dinner rotation. Thank you Paula for another delicious southern recipe. item not reviewed by moderator and published
This is a simple tasty recipe. However, if you don't want to have 1 1/2 cups of Paula's House Seasoning in your cupboard, just make enough for this recipe. 1 tablespoon of salt, 3/4 teaspoon of garlic salt and 3/4 teaspoon of black pepper mixed together are more than enough to season 3 pounds of short ribs. Since proportions for the additional salt & pepper aren't given, when adding the onions and additional garlic to the casserole dish, I didn't add more salt & pepper. I'd rather have people add it on their plates than present an over salted and peppered dish. item not reviewed by moderator and published
Simple. Delicious. Simply delicious!! item not reviewed by moderator and published
This dish has an excellent flavor. Its great to make a big batch for several people. It taste like the south! item not reviewed by moderator and published
this was soo good. but i cant believe that some people thought that the recipe for house seasoning was suppose to be used entirely in the ribs. that was just the recipe for house seasoning, you dont put the whole one cup of salt in the ribs are you serious, did you think about it. its just the recipe for house seasoning. you season the ribs and save the rest for something else. dah item not reviewed by moderator and published
This recipe could not be easier and is very tasty. If someone wants to post a different recipe fine, but to suggest it's easier than this one doesn't quite add. item not reviewed by moderator and published
These ribs are so easy and quick to prep for roasting you have plenty of time for whatever side dishes you wish to serve with them. They are moist and tender with a great slow roasted flavor. As always Paula Deen knows how to put a fantastic meal together!!!! item not reviewed by moderator and published
So delicious! They are easy to make and don't require lots of special ingredients. Cooked mine a little longer while waiting for the rest of the meal to get done. Other than that followed the recipe exactly! Good cooking! item not reviewed by moderator and published
I made these ribs tonight for my family and they loved it I actually doubled the recipe and instead of rice I used egg noodles and served them with roasted asparagus toosed with olive oil and the house seasoning!!! There were no leftovers!!!!!!!!!!!!!! Like others I put my dutch oven in the oven instead of transfering them but for the other batch I had to put them in a baking dish and cover with foil; they came out just as good!!!! I love this recipe!!!!!!!!!!!! item not reviewed by moderator and published
I made this tonight and it was really good. I added my own spin to it though, I substituted red wine wherever the recipe asked for water (I added some water later on so it wouldn't be too salty). I also mixed flour in the beef broth before i poured it over the ribs, this helps the sauce to thicken. I didn't use paula's house seasoning but I seasoned the ribs with an assortment of my own. I didn't transfer the ribs into a casserole dish, I put the dutch pot directly from the stove to the oven and basically braised the ribs for 2 hours and it was extremely tender and soft. My family loved it! item not reviewed by moderator and published
I have never prepared short ribs at home before and found this to be a nice alternative to the mostly italian recipes that are out there for short ribs. I followed others suggestions and substituted red wine for the water, left them in the dutch oven, added some celery carrots and fresh thyme..delicious!!! Will be joining my rotation as a great hearty winter meal. item not reviewed by moderator and published
These are absolutely the best short ribs I have ever eaten--they are tender and succulent. I cooked them for four hours in a Dutch oven since they were not tender enough for me after 2 hours. For the naysayers--read the recipe completely first and remember there is no single dish on this planet prepared in your home kitchen that calls for 1 cup of salt--use common sense people and don't "kill" the chef. item not reviewed by moderator and published
This dish is wonderful. The flavors marry together into one delicious meaty gravy. Served over the hot buttered rice makes the Rib dish pop with flavor I used Pork Country ribs, and cut the cooking time back by 1/2 an hour. item not reviewed by moderator and published
MADE THESE FOR MY HUSBAND AND I AND WE LOVED THEM SOOO MUCH..THANKS PAULA YOUR THE BEST..CANT WAIT TO COOK THESE FOR MY SON WHEN HE GROWS UP!!! (RICHARD...YOU ONLY WANT TO SEASON TO TASTE...THE HOUSE SEASONING IS ENOUGH TO ADD TO YOUR SPICE RACK.) item not reviewed by moderator and published
The Ribs recipe calls for "House Seasoning to Taste" which does not mean to use all of the House Seasoning. The House Seasoning can be used in any recipe calling for salt and pepper - and you certainly do not want to use a cup of salt on the ribs. These ribs were easy and delicious. item not reviewed by moderator and published
HI, I FOLLOWED YOUR RECEIPE FOR THIS DISH, AND WE COULD NOT EAT IT BECAUSE IT WAS SO SALTY. ARE YOU SURE IT SHOULD BE A CUP OF SALT. PLEASE LET ME KNOW BECAUSE THEY WOULD HAVE BEEN THE BEST IF NOT FOR THE SALT. item not reviewed by moderator and published
I sent this recipe to my wife last week and we tried it this weekend. It turned out absolutely terrific! The only difference we had with the recipe is that our Dutch Oven was too big to use for this so my wife seared the ribs in a pan on the stove top and then transferred that to a glass baking dish. turned out amazing! item not reviewed by moderator and published
I used my own "House Seasoning" and to taste. I also added a cup of diced celery and baby carrots to the casserole while baking. It made for a tastier broth to spoon over the white rice. I also used fresh thyme and a bit of rosemary as well. But this method is THE way to do shortribs...when I can find them that is! Thanks Paula, you rock! item not reviewed by moderator and published
This is such an easy recipe and the children loved it as well. I just got a new Dutch Oven and was dying to use it, it was really easy and anyone can make it. item not reviewed by moderator and published
I make these all the time, so much so my husband calls them my signature dish. I often use the house seasoning on many other reciepes as well because it makes so much. They really do have a steakhouse taste to them. I can't say enough good about them. They are AWESOME. item not reviewed by moderator and published
Paula~ Since its just me and my roommate, I cut the recipe in half, used less house seasoning and used buillion, Worchester sauce and brown rice. The meat was so tender and juicy it was a pleasure to show it off! Thanks for making it easy!! item not reviewed by moderator and published
These ribs were so tender and tasty. I haven't really cooked short ribs before and this recipe was so simple. The only thing that changed was I didnt' put in the garlic because we were out but it still came out tasting great! I would def. recommend this recipe to anyone who is looking for an easy dish to make. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Why transfer to cassrole ? Nothing to get excited about,meat tough,cooked longer hoping it would get tender,will stick to my own recipe !!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Kudo's for focusing on the classically traditional. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Allright ya'll. The recipe states "season liberally, or to taste" with the house seasoning. Not put all the house seasoning on the ribs. Gross! It's like Emeril with his essence recipe. Would you put all of that on one dish??? C'mon, please. I follow the directions and it comes out wonderfully tender and delicious every time. This is my favorite short ribs recipe. It's so easy! As Paula said, the butter on the rice makes it extra yummy. Enjoy! item not reviewed by moderator and published
The recipe mentions "house seasoning" of 1 cup salt and 1/4 cup each of black pepper and garlic powder. That is seemingly a lot of seasoning for 3 pounds of meat. It is not even mentioned what to do with the house seasoning in the recipe directions. item not reviewed by moderator and published
I should have used my judgement & left out 1/2 of the house spice. But otherwise it was great. Next time I will use red wine and worchestire sauce. The recipe is vague as to the amount of broth and water, But since I have never made them before, I did not want to modify the recipe. Marlene item not reviewed by moderator and published
Paula, this is the easiest recipe ever. These ribs came out so moist and delicious. I had never bought short ribs before, now they are a staple in my freezer. From the beginning, I backed off the house seasoning, because I don't flour the ribs. I sustituted red wine(a burgundy)for the water and I don't use the onions, because my husband doesn't like them. Then I got the idea to smoke the ribs, and boy are they awesome now. I use a grease seperator for the broth before I put it in the casserole and this helps lower the fat in the final dish a great deal. thanks Paula item not reviewed by moderator and published
The recipe was easy and it was delicious. My son said it is the best meal I have ever made. I wasn't sure about the water so I put a cup and the beef broth I used a 14oz can. I will definately make this again. item not reviewed by moderator and published
Very good recipe,meat came out fall off the bone tender. Yes, I would suggest and make again. Only one hitch, I wasn't sure about amounts of water and beef broth, but still came out great. GARY item not reviewed by moderator and published
I made the short ribs last night for my family and they LOVED them. So moist and fell off the bone. I served them this time with sour cream mashed potatoes and french green beans, wonderful meal. Can't wait to try again with rice or even over egg noodles. People who are having issues boost it up, I added extra garlic, tyme and a bay leaf along with a 1/2 cup of red wine, just don't use the WHOLE amount of house seasoning on it. That makes enough to store and use on future dishes. Love your recipes Paula....:) item not reviewed by moderator and published
very bland, no flavor. wont ever make this again item not reviewed by moderator and published
Tasted like it was boiled. Hated it. No flavor. Back to the barbecue for me. item not reviewed by moderator and published
Easy to make, and tasted fantasic! Thanks item not reviewed by moderator and published
This recipe was very easy to follow. I didn't use all of the salt and pepper and garlic salt. And I made a gravy for the rice with beef broth I will be making this recipe again and again..... Thankyou Paula Deen item not reviewed by moderator and published
Not only was the recipe easy to follow, but it made the best gravy this side of the MIssissippi. The ribs were oh so tender and perfectly seasoned. The only problem I had, if you want to call it a problem is that it just wasn't enough gravy. I "plated" the ribs on the rice and boy was my famly impressed. This is now "my" meal that everyone wants me to make. Thanks Paula and keep on cooking with that butter!!! item not reviewed by moderator and published
This is a BASIC SHORT RIBS recipe. you can pretty much add anything you want, that you think would make it good for you, and your family.. Like with mine - I added Onions,Carrots, & Potatoes to it in the oven. TIP: Honestly though - If you don't use your Common sense in ANY recipe, it won't come out the way you want it to. If you like less seasoning , USE less. Thicker juice, use less broth or more Flour... Just following a recipe, isn't going to make it good. item not reviewed by moderator and published
We followed this recipe and when we ate it it had so much salt the dog wouldn't eat it. item not reviewed by moderator and published
This recipe was okay for our family, just not great. Overall family review was that it needed more kick - they wanted more of my "kick" that I usually add to meat recipes i.e. Worchester sauce, Sherry, or some red wine. Next time I will probably try marinating with one or more of the above first. item not reviewed by moderator and published
I THOUGHT THIS RECIPE WAS VERY EASY TO FOLLOW. RIBS WERE DELICIOUS. I HAVE ENJOYED WATCHING PAULA'S SHOW EVERYDAY. SHE IS SO GREAT. item not reviewed by moderator and published
we enjoyed these tender tasty ribs over homemade noddles. the recipe was clear if you read it. houseseasonigs is a seperate recipe. and says to use seasoning on ribs liberally. it does not say use all of it..common sence. yes you are to bake ribs after you brown them. recipe is clear. and if you bake them for 2 hours the ribs are tender! item not reviewed by moderator and published
The flavor was wonderful. Ribs were so tender. I did pour the juices into a bowl and let it sit in the fridge for about 2 hours just to get some of the fat to rise up to the top as it was very greasy. I skimmed off the fat and returned the meat to it (meat was pulled from the bone and excess fat was trimmed off)I just poured it over the rice and loved it! item not reviewed by moderator and published
This is a great recipe that only needs to be made the day before and refrigerated. This not only gives you a chance to skim the fat off, but actually makes the meat more tender. Letting it rest overnight blends the flavours and the meat is amazing! item not reviewed by moderator and published
Paula - you have outdone yourself with these ribs. They were out of this world. My family said that I needed to double the recipe next time because I didn't make enough for more helpings. I did add one extra. I had some red wine left over and I added 1/2 cup and let simmer. These were the best I have ever had. My husband requests this meal all the time. Keep on cookin! item not reviewed by moderator and published
It would be good to start a soup with; not much flavor as it is. item not reviewed by moderator and published
The preparation of this dish was so easy, but the final outcome of the dish is definite hit and crowd pleaser. item not reviewed by moderator and published
Delicious and easy. Extremely tender!! item not reviewed by moderator and published
During the airing of this recipe, Paula mentions beef consomme. The recipe does not mention it. I used beef consomme and the short ribs were delicious. item not reviewed by moderator and published
I SAW PAULA MAKE THIS JUST THE OTHER DAY AND RAN RIGHT OUT AND GOT THE INGREDIENTS. THE RECIPE WAS EASY AND THE RIBS SO TENDER AND FLAVORABLE. MY HOUSE SMELLED LIKE A RESTAURANT. THE ONLY THING I ADDED WAS PORTOBELLA MUSROOMS JUST BEFORE I PUT THEM IN THE OVEN.I THINK THESE SHOULD HAVE WON THE DEEN FAMILY COOK-OFF HANDS DOWN! item not reviewed by moderator and published
Very yummy and easy! item not reviewed by moderator and published
I thought I knew how to cook short ribs until I tried these. They just looked so good when Paula was preparing them that I thought I would give them a try and these are the best short ribs I have ever made or tasted. Thank you another great comfort ing home cooked meal. Janine from Benton Harbor, Michigan item not reviewed by moderator and published
i loved it i love paula cooking her shows when i saw her make this meal i said ive got to try the way she did it i made it before and it was like eating trash but her way me and my boyfriends mouth had a mouthgasim thanks so much item not reviewed by moderator and published
was very easy to make and taste really good! my kids loved it! item not reviewed by moderator and published
I saw the show and read the reviews which helped tremendously in making the recipe. I seasoned the meat to my own taste and it came out fine. Maybe my short ribs were extra thick but the cooking time was closer to 3 hours than 2. The broth made excellent gravy. This was a good recipe but too time consuming for a repeat. item not reviewed by moderator and published
I've been searching for a "classic" short ribs recipe for my husband for a long time. He declared this a winner! Very straightforward; the taste of the beef comes through. You might ask your butcher to cut you ribs from the center portion--not as fatty. item not reviewed by moderator and published
This was great!!!! item not reviewed by moderator and published
This is a great recipe. Very easy and extremely good. Being from the south, this meal brought back memories of my grandmother's cooking. Excellent job Paula. item not reviewed by moderator and published
yummy...comes out almost like cooking a pot roast....family loved them....^.^ item not reviewed by moderator and published
I used this recipe but cooked the ribs in my crock pot. Easy and delicious! item not reviewed by moderator and published
fantastic item not reviewed by moderator and published
I love short ribs. I tried your recipe and it is the Best Ever!!!! It is a Keeper!!!!!!!!!!!!!!!! item not reviewed by moderator and published
Paula's recipes are the absolute best. I have never been able to make good short ribs until I tried this recipe. My family loves it. item not reviewed by moderator and published
THIS WAS AN EASY RECIPE,I'VE MADE OVER AND OVER AGAIN IT SO GOOD item not reviewed by moderator and published
Recipe doesn't call for a cup of salt. item not reviewed by moderator and published

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Wine 101