Short Ribs

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These were so easy to make - brown them and throw them in the oven -- can it get any easier then that!! I don't know why some people said they were dry - it's impossible. Just make sure the pan is filled half way with water/beef broth - I probably used half/half versus measuring. The whole family loved them the first time & for left overs!

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Paula has done it again!! It must be the butter!

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Loved these ribs. It sounded too salty so I used 1C of flour instead of 1C of salt and 2Tbs. of salt instead of 2 Tbs of flour. .
They were so tender, and seasoned just right. My son gave me an A+. Thanks Paula. Love your show

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Okay, I am so sorry Paula! I LOVE Paula Deen and most of her recipes, but this wasn't that good. I did the recipe with more meat than it called for but the same amount of house seasoning. Still way too salty. The onions tasted better than the meat. Maybe I will try again but with a lot less salt and some bbq sauce.

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BEST RIB I EVER HAD, BAR NON. PAULA DONE IT AGAIN!

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I saw this cooked on TV, and had to run out that afternoon to buy short ribs, which I've never eaten. This was the greasiest recipe I've ever cooked. Even the next day, there was maybe 1/2 inch of solid grease on top taken straight from fridge to reheat.
I love Paula Dean, and have tried so many of her recipes, because she cooks like my grandma, who lived near Albany, like Paula did.
But, I'd not attempt these ribs again lol.

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Again, such an easy recipe with the results being a fantastic meal to serve those you love. My husband and son absolutely LOVED these ribs which were so tender and tasty. Thanks again Paula for sharing this with us.

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This type of recipe always ends up being a mess. Flour and I do not get along with the clean factor, but the hour cleaning up flour in wierd places was worth it if done correctly and watch the beef broth ratio duing the cooking in the oven it came out great. i did have a niehbor not properly cover which made hers come out dry. I think alittle extra steps added for pointers on keeping sauce nice and thick will help the novices in the kitchen. This recipe is fairly easly when you know all the tricks to the trade.

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Short ribs are my favorite - these are only ok and the recipe is clearly wrong - 1/2 cup of house seasoning and 2 TBS of flour - obviously reversed. I think some of the other reviewer ideas would add some flavor (personally I think a little red wine and some aromatic veggies would help and you MUST skim some of the fat, first using a spoon and then by briefly laying paper towels on top of the liquid to get the remainder.

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I realize Paula has never claimed to be a low-fat "heathy" kind of cook. But if you made them the way she did, they would be a coronary on a plate. She did not say to let the broth cool in the fridge in order to produce the top layer of fat which can easily be removed with a spoon in a few hours. Trying to skim the fat when broth is warm doesn't get it all off. Ribs can be reheated in the broth. The ribs were still way too fatty for our tastes. Would never bother to make again.