Short Ribs

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These ribs melt in your mouth. This is a very easy recipe, and one I will fix again.

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These ribs were a hit! So easy and delicious. My family loved them, will keep making them!

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After reading the reviews I had to try these....they were ok but nothing spectacular. Very fatty.

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I made this based on the reviews i read its hard to believe these people made the same recipe.
It seemed clear a couple of important steps were left out. Like what do you do with all that fat?
Bottom line I wasted $20 worth on really good looking meat on this recipe. Sauce was thin and tasteless. Meat should have been covered in the oven as it was dried out and there was no gravy as it represents in the picture,

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We loved how the short ribs turned out. The flavor was amazing, especially considering how little went into the recipe. Thanks Paula!

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Simple to make, and by far, the most succulent and tender short ribs I have ever made, or eaten elsewhere.

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These short ribs were delicious! I think they may be the most scrumptous thing I ever tasted. Thank you Paula!! Oh, and did I mention they were simple to make? You can't get any better than that!

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I originally made this recipe exactly as written and it was very good. The second time I tweaked it by adding 1/2 tsp. of thyme, a bay leaf and 1/2 cup of dry red wine. After cooking I removed the ribs, boiled down the pan juices to thicken them and used a fat separator before pouring the gravy over the meat. This resulted in a silky and fat-free sauce. Now the dish is perfect. Thanks Paula!

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This is a basic recipe for short ribs. They come out very tender and tasty and the recipe is very easy. This recipe is in the library twice because it was featured on two of Paula's shows. Some reviews at the other version showed there was some confusion. So in case it isn't obvious - NO, you don't dump all of the house seasoning (e.g. 1 cup of salt into this dish. When I made this, I didn't bother to mix the house seasoning. I just sprinkled each side of the ribs with salt, pepper and garlic powder. When I cooked this, I did not cover the casserole. The liquid did not reduce too much. I suspect it doesn't matter really if it's covered or not. Also, I served the juice as is. Another way to do it would be to thicken it into a gravy. So, to sum up, a very good, basic recipe for short ribs.

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I tried this recipe on a sat. and by the following wed. i was asked to cook it again. The recipe is simple its not hard at all and taste wonderful. I got so many compliments on it. I highly recommend making this recipe!!!!!!