Short Ribs

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This is sooo easy to make and it tastes good. I made for the men in the family, they loved it!

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So easy.. Yet so... so... Good! A perfect new edition to are family's Dinner routine.

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These were fabulous! Easy and tasty. I made my own dry rub, as husband is on a salt free diet. I used salt free seasoning, mesquite, marojam, garlic powder, onion powder, dry mustard, and a little celery seed. Came out yummy!
Served over the buttered rice with a touch of vinegar~

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The Short Ribs should have won the competition between her sons. They reminded me of my Mother's recipe (Georgia native which I never got. Thank you Paula for bringing me back home.

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Very easy,tender and delicious. The whole family enjoyed this meal. Thank you Paula....yet again!

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I love Paula and I love this simple recipe... but I made it even simpler by using the same dutch oven I browned the ribs in to braise them. I added a half cup of dry white wine and Paula's favorite, butter, to the pot. I browned the ribs on top of the stove for about 30 minutes to ensure that all sides of the meat were sealed, sliced a Maui onion into rings over the top and said "Aloha" as I slid this into the oven for 90 additional minutes. The juices cooked down and the onion was reduced to sweet strips... Mmmm.

My kids love corn on the cob and so I made a few ears of sweet, white corn to keep all my little natives calm.

I made a simple gravy by adding some more beef stock, flour and cream - this is what I poured over the rice and I gotta tell you, my 6 year old son loved it, my husband loved it and I kept some in a dish for me to eat tomorrow for lunch.

This recipe is a keeper and is the easiest thing on Earth to fix and with just one pot (sorry Paula the clean up is nothin'!

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...short ribs can have a lot of fat on them. You have to buy them only when they look really lean, otherwise they can be not worth the effort. You usually have to buy more than you think you'd have to.

These were very good. Nothing really all that different from how I've always made them. I'll stick with the crockpot on these, though.

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these short ribs are good

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I used less than 3lb's of short ribs and after 2 1/2 hours in the oven the meat still wasn't falling off the bone. We couldn't wait for them to cook longer because the kids where straving. My gravy didn't thicken either so I just added more flour to thicken it up. Next time I will try it in the Crockpot and let it cook all day. I think the meat will be more tender and the flavor will be more intense. My lips were a little greasy afterwards, but short ribs have a lot of fat on them! Oh, by the way when the recipe calls for the house seasoning: 1/2 cup salt, 1/2 pepper and the garlic powder, you don't use all of that in the dish. It's so you can make it up ahead of time and put it into your own shaker and use as little or as much as you want. Some people below where confused and thought it was calling to use that whole amount in this dish-DON'T! hahaha

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My husband loved the way these tasted. Next time I make this I'm going to try regular or baby back ribs. The short ribs have alot of fat so you would need to buy more than you normally would. Great receipe.