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Molasses Braised Short Ribs Recipe

Molasses Braised Short Ribs

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Total Reviews: 2

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  • on October 10, 2009

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    iI made this yesterday but instead of cooking in oven I cooked them ia a slow cooker for approx 8 hours. The meat literally fell off the bones and was as tender as tender gets. I also added some smoked paprika and smoked pepper and it gave it a really nice almost wood chip cooked flavor. I served it over wide egg noodles and everyone enjoyed it. I would make this again.

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  • on March 08, 2009

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    The recipe didn't seem like what I saw on the show, but then one usually only sees snippets of each recipe. There are no points for presentation at my house, so I skipped the parsley, and I wouldn't bother with the red pepper if I made this recipe again. I also had to use dried rosemary and thyme as this winter killed my rosemary bush, and I don't have any thyme growing.

    The time in the oven was closer to 2 hours rather than the quoted 1 to 1.5 hours (rather slower than my usual rib technique of 20 minutes in the pressure cooker, and 10-15 minutes on a cast iron grill in the oven.

    Overall, a good recipe, although if I make it again, I'd tweak the favour a bit--maybe more molasses and a bit of chili powder.

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