Short Ribs

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Simple. Delicious. Simply delicious!!

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This dish has an excellent flavor. Its great to make a big batch for several people. It taste like the south!

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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

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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.

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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!!!!

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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!

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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!!!!!!!!!!!!

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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!

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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.

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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.