Short Ribsof Beef and Best Tender Recipes
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01/14/2009
Loved this recipe! Information technology was simple! I fabricated the ribs in my crockpot. I added a couple of actress cloves of garlic cause that'southward what we like. The juice from the ribs made an outstanding gravy for potatoes! Yummy!!!
02/07/2009
These were easy to make. We wanted something due west/o barbeque sauce on them, and this fit the bill. Changed the method of preparation a bit by doubling the amount of pepper & flour with the same amount of common salt and putting it into a plastic bag and coating the pieces of short ribs inside the plastic bag before cooking the ribs. Didn't apply the beer. Later deglazing the pan with water & ii beefiness bouillon cubes (we were out of beef stock), everything was put into a roasting pan. Baked the ribs in the oven with the comprehend on at 325 for almost 2 hours. ( Spotter so that the liquid doesn't run dry in the roaster ). They turned out very tender and tasty. May apply a crock pot the next fourth dimension these are made as others accept suggested. Cheers for posting. Information technology'south a keeper.
07/27/2008
This is a proficient basic recipe that'south non difficult to make. The brusk ribs came out really tender. I didn't do it, but you probably could make a good gravy from the broth to serve on mashed potatoes.
12/06/2010
Incredible gustatory modality. The recipe only calls for one pound of ribs which is a very small corporeality considering nigh of the weight is in the bones. I used four pounds. It took approx. 45 minutes to dredge and chocolate-brown the ribs. I didn't increase the amount of the liquid though. The amount given in the recipe worked fine for the 4 pounds of meat. I used my Gild cast iron dutch oven which has a heavy lid and doesn't allow much liquid to melt out. It worked wonderful for the ribs. After virtually two hours the meat was falling off the bone. The season was great. Nosotros ate it with a nice crusty staff of life and sopped up the juice. Divine !!! It was nice to find a rib recipe that doesn't rely on a sweet charcoal-broil sauce. I will definitely brand this over again and again.
06/xviii/2012
These were succulent, tender and easy! My new favorite short rib recipe with these additions. I added a mix of paprika, chili pulverisation, brown sugar, cayenne and garlic powder to the flour/salt/pepper to dredge the ribs in before browning. It gave them a delicious, crunchy crust. Place the browned ribs in a large tedious cooker then melt the onions and garlic in the aforementioned skillet. Earlier removing the onions/garlic deglaze the pan with the beer. Pour this mixture over the ribs along with the beef stock. I likewise added a few squirts of Worchestershire to the liquid. Lay a large stem of rosemary and a couple stems of sage on top of everything. (If desired, add chopped carrots and mushrooms). Cook on high for 5 hours. Slightly thicken the sauce with a flour/h2o mix 1 60 minutes before serving.
01/18/2009
Excellent recipe! I followed it exactly and served them over egg noodles. Full of flavor and actually like shooting fish in a barrel to brand. This 1 will be handed down for sure! Cheers!
09/17/2010
Instead of beer I used cerise wine and I likewise added more garlic cloves. Besides, when you have the meat out of the liquid at the end, permit information technology eddy downwardly into a thicker demi glace type gravy. Near x or 15 extra mins. So spoon the demi glace over the meat or onto mashed potatoes. This was so adept that my neighbor, who is a chef, wanted seconds!
10/06/2008
Used a combination of chicken goop (odd I know, but had no beef brother) and HP Sauce. They came out tender and flavorful, and a cakewalk to make. Thanks!
03/29/2009
Nosotros've tried dozens of brusk rib recipes this one is easy and delish if y'all ever scout cooking shows the chefs always say proceed it fresh and elementary this reciepe fits the neb! and my married man always does the cooking bonus!!
01/14/2012
this was an astonishing recipe! the only changes I fabricated were to, after browning meat, add to crock pot and cook on high for five hours (afterwards which, the meat literally barbarous off the bones! yum!) and I quadrupled the recipe amount... and had simply enough for iv people! I used some of the liquid to brand a great gravy and the remaining liquid i used the adjacent twenty-four hours for a french onion soup. Only add together croutons and some swiss and provolone and broil till browned. All in all, a great tasting and No-waste matter repast, just be sure to adjust for how many people will be eating, and it's perfect.
04/fifteen/2009
delicious...but sauce/gravy was thin...and so i had to thicken it with quite a bit of flour and reduce it...otherwise i would have given it v stars...
06/12/2009
good stuff, I fifty-fifty used light beer. Side by side fourth dimension I would be a piddling heavier handed on the salt and pepper. Thank you!
04/09/2012
These are, by far, the BEST short ribs I accept ever eaten! I was skeptical that a recipe that was so simple could possibly produce such a wonderful dish --- but I was wrong. The meat was so tender and flavorful and the gravy was unbeatable. My husband and I can't stop raving over this dish! The merely changes I made were due to my own preferences. I cooked 3+ pounds of ribs (they are among my hubby's best-loved beef meals), I used low-common salt broth and, of class, I added much more than garlic than the recipe chosen for. Although the gravy was a expert consistency, I did add about a 1/iii loving cup of roue as suggested. The gravy was still not at all too thick or viscous. I served the brusk ribs with a horseradish sauce also found at the website, baked red potatoes and steamed frozen peas. A winner all around! I can still taste its goodness hours after we've eaten and I can't thank "CooperCook" enough for this neat recipe. It will certainly be a regular favorite in this business firm!
01/25/2011
Very piece of cake. I placed it all in a crock pot and cooked on low for 8 hours. Very tender and the gravy was delicious.
05/xiii/2008
Great comfort food and very easy!
05/06/2008
Super easy and hubby loved information technology!
01/17/2012
Fabricated these for supper and they were absolutely DELICIOUS! Only added a few more items I felt would be good to add. My Husband said "These are the all-time ribs I have every had". Extremely like shooting fish in a barrel to brand.
11/07/2010
This recipe is definitely a keeper!
04/20/2012
I like this recipe and have made it several times. I have to say first off that ane pound of ribs for four servings must exist a misprint. I use 3 to iv pounds of ribs. I followed the recipe as is the commencement time and it was proficient. The side by side time I used one small can of tomato sauce and 1/2 loving cup of beef stock and added extra garlic. This really bumped the sauce up which I then thickened and served with the ribs over broad noodles. Delish. I also find that you tin can use almost any beer and it will come out good.
06/11/2011
This was my offset fourth dimension making curt ribs. I do not similar cooking, as I call it, "large beef" because information technology never comes out tender. Non this recipe! My brusque ribs were falling off the bone and and then tender. I used guinnise beer extra stout. I will use a litte less because of the actress stout. But my husband said exit it the style it is. We merely ate the last today for lunch and we were smacking, mm mm practiced! this recipe is a keeper.
eleven/17/2011
Just tastes like pot roast to me. Totally unimpressed. Although it was good, it was not great enough to make again. Sorry I am a tough customer when it comes to short ribs.
12/05/2011
Excellent, and like shooting fish in a barrel. 1 pound is not plenty for 4 if the ribs are largely bone and fat. I doubled the meat, kept all other amounts the aforementioned. I cooked some peeled potato with the ribs the last 45 minutes and they absorbed the correct amount of sauce.
10/27/2011
awesome easy recipe! it was and then yummy! my husband and I loved it. I did not have stout beer then i used yingling since that is what i had in my fridge (figured it would work since it is dark beer) and it did the meat came out tender, fall of the bone goodness, i besides used a lot more salt on my spare ribs. I served information technology over jasmine rice and poured some of the gravy over the rice and ribs it was super! thanks will make again a lot.
02/23/2010
These turned out FANTASTIC! The odor while this is cooking is mouthwatering. I was and so tired of bbq type sauces, so I was very pleased to find this recipe & it'south definitely a keeper...thank you!
10/xx/2011
These are astounding!! Made the recipe exactly and it turned out perfectly. They are a little fatty so skimming the fat off the top is a very good idea before serving simply the gravy is delicious! Served with roasted potatoes and green beans. YUM!
07/25/2014
I've fabricated this twice and information technology's so cracking, i would'nt make short ribs whatsoever other fashion. They're expensive these days then this recipe does them justice. The browning sort of carmelizes them and the long cook time makes them autumn off the bone, non something I usually reach.
09/20/2010
I omitted the olive oil and butter from this recipe. At that place is enough fat in the beefiness. Added a few more cloves of garlic and used onion soup mix and 1 cup water because I did not have any beef broth. After browning the beefiness and the onion garlic mixture, I deglazed the pan with the onion soup and then the beer and poured it all in a deadening cooker, with a few chunks of carrots, on loftier for 3 hours. Serve it on noodles or rice. What a wonderful treat!
03/xiii/2012
Like shooting fish in a barrel and delicious. I did brand a mistake, and forgot to add the loving cup of beefiness broth, but they still came out delicious, with a squeamish gravy left over. I browned a dainty crust on one 1/two lbs. of short ribs, each side nigh five minutes, covered and set to low. Allow them cook exactly two hours. Next time i will remember the goop, i forgot in the microwave 2 hours earlier.
xi/03/2009
My sister-inlaw loves these and so I brand them when she visits. We had a crowd playing darts and nosotros let them cook covered at 350. for 4hrs They were not over cooked! I likewise sliced the onions and put them in the bottom of the casserole and put some more on top and covered tight. hope you will try these I don't think you will be disapponted
08/20/2009
I used boneless short ribs, one can of Campbells Beefiness Broth, and a Coors beer. I browned the ribs very well and followed the recipe. I did put them in my crockpot. This is the all-time short rib recipe I have made and I have made several. Information technology is so easy and every one loved them. I did thicken the juice with some flour mixed with water to make gravy. Oh my yes! Served with Brown rice and was highly praised. Thanks CooperCook for this nifty recipe.
01/fifteen/2009
Excellent recipe! So like shooting fish in a barrel and tastes just like the ribs Nana used to make when I was growing up! I served the ribs over wide egg noodles. There weren't any leftovers then adjacent time I will double the recipe!
09/11/2011
These were the best beef brusk ribs I accept ever made. My entire family loved them. The simply thing I added was thyme when I seasoned them.
12/09/2011
AWESOME.
06/09/2012
Finally a recipe that is simple (really) and tasty. The aroma of this dish cooking is enough to brand you come back for more before you lot take even eaten it. I basically followed it except now that I look I used canola oil and not olive and I used minced garlic and not a fresh clove, oh, and I didn't take stout beer so I used a bottle of Bud (that's the just I had in my frige). I guess basically this recipe is flexible AND tasty. I served this with tater pancakes and corn. I volition brand this over again.
12/21/2011
Re-reading this recipe I come across I forgot to add together the garlic. I cooked them in my slow cooker on Hi for 3 hours and so LOW for ii hours. Truly the best meat I have ever eaten. Fabricated succulent, mouthwatering gravy!
11/12/2010
Loooove this recipe! I used burgandy wine instead of beer since we consume Gluten Free and used instead of beefiness stock as well... I also didn't use the flour (since information technology has gluten). I went ahead and added the garlic when I seared the ribs at first to seal in more flavor. Definitely a keeper! :) I program on using the extra stock for french onion soup, information technology is delish!... :)
12/24/2009
Excellent & easy recipe for short ribs. I used boneless short ribs & lite beer. Other than adding a can of diced tomatoes, I followed the recipe as is. Served them with mashies & green beans! This one'south a keeper!
xi/14/2010
A perfect Sunday autumn afternoon dish that makes the whole house aroma wonderful. I didn't have stout, so used a lager and information technology didn't seem to harm the taste. I used boneless beef ribs, and they came out tender and flavorful.
06/09/2014
Fantastic! Thanks for a great recipe! I doubled the beefiness and used a 14.9 ounce can of Guiness and a full tablespoon of freshly minced garlic. Information technology'due south even more delicious the adjacent day!
12/07/2013
I did this recipe for two short ribs - amazing! I just added 1/ii of the stock and the beer and it turned out smashing afterwards ane.5 hours. Also served with green beans and garlic mashed.... Great pairing.
05/30/2012
Really practiced. I make in the crock pot after browning in the pan first. But downside is short ribs tend to exist fat, and the fatty gets incorporated into the sauce. I might want to try to cool and skim the fat next time.
02/17/2014
Didn't like the beer. The ribs came out tender but had the bitter flavor of the beer. The beer also ruined the sauce. The sauce was extremely bitter. I salvaged the sauce, I had only added one-half the beer before I realized the sauce was going the incorrect fashion. Added milk, some saccharide, pepper, salt and cinnamon to salvage it. Added h2o and it was decent, bitter taste was gone.
12/01/2013
I thought this recipe was very flavorful, which was amazing with and then few ingredients. Since my spare ribs didn't have much meat, I added some boneless porkchops to the recipe too. They turned out so tender and provided a dainty option for my kids who didn't want to piece of work around the fat on the ribs. Instead of Stout beer, I used a Pecan Maple Porter. I will definitely make this again!
04/03/2011
I've fabricated these a few times and my family loves them! I've slightly added to information technology past drizzling the ribs with BBQ sauce afterward they have finished cooking and then broiling them on low for about 5.
03/01/2010
I made these for to-night are are and so simple and good tasting ,,,ID make again and add abit more than spice besies the salt and pepper...I did them in the oven covered. Dont let the beer throw you lot off.
05/26/2011
Loved this recipe, the meat practically fell off of the bone!!!! I will definitely brand this once more, although adjacent fourth dimension I will add potatoes and carrots and make a whole meal of information technology.
03/09/2012
love this recipe, I don't even melt and this was easy and tasted splendid, had to utilize low-cal beer only it was still great. thank you for taking the time to share information technology, your mom's tradition will be passed on through my family.
08/30/2013
Yum!! Had braised short ribs at one of my favorite restaurants and loved them so I decided to endeavor this at home. I didn't accept a stout beer, then I used a Bud Light and added soy sauce (Guinness always reminds me of soy sauce). This was fantastic! Served with garlic mashed potatoes. Hubby loved it.
05/13/2010
The.most.delicious.thing.I.have.always.made!! Thanks so much for this recipe. My husband and I both beloved short ribs and order them whenever nosotros see them on a menu. He said they tasted amend than at a eating place -- if that'southward non a rave review, I don't know what is! I added a second clove of crushed garlic (we dear garlic) and served it with mashed potatoes and carrots. The sauce def. makes a prissy gravy. I used a tin can of Bud Calorie-free because information technology was all I had. Can't wait to make it again!
01/08/2012
I used boneless short ribs, which in this case were not deboned curt ribs, but meat cutting to resemble it but much bacteria. This delivers a very different upshot than true short ribs. I used a dark lager instead of stout. This tasted great, only I could just as well have made a pot roast. If I make it again, I'll definitely use short ribs.
08/08/2011
Wow, I am shocked at all the good reviews. Even the basic mechanics of the recipe didn't work for me. I ran out of flour to dredge the meat, because 2 Tbsp per pound is not enough unless ane is lightly dusting with flour rather than dredging. I had to exercise 2 batches of browning because all the ribs did not fit in the (large) pot I was using. After the outset batch, I had to WASH the pot because it was full of burned bits. I did the 2nd batch on medium and not medium-high, and did non have this problem. And the results? Rather bland, too fat, goose egg that even came close to justifying the effort.
04/xvi/2014
Stiff beer taste
10/thirteen/2014
Loved it, added 2 cups Ruddy vino, 3 carrots, celery and fresh garlic. Used chicken goop and a bay leafage. I too simmered 1 hr longer. Meat was and so tender y'all could cut it with a fork.
03/ten/2011
The beef was very tender and the gravy very nice but I was expecting a picayune more favor. Its great for a base and I will use once more just might try experimenting a little with spices.
02/17/2014
I made them for Sun supper by cooking all afternoon in the crock pot. They turned out tender and delicious. I made Grandma'south buttered noodes from this site. Information technology was a real comfort nutrient on a cold wintertime evening.
11/14/2012
This took about 45 min of prep time cutting off all the fat. I sprinkled a liberal corporeality of pepper on one side and garlic table salt on the other side, prior to dipping in bloom. 4lbs of meat, .5L bottle of export bitburger beer, one can of beef broth and added garlic table salt then threw it in the oven for 2 1/ii-3 hours at about 350 degrees Farenheit (180Celcius or then). It was a HUGE striking - and so succulent. Baked cherry potatoes with rosemary near i hour prior to being finished too. (sliced/cubed potatoes and brushed melted butter with rosemary and garlic salt, then placed on to the greased cookie sheet)
02/14/2015
This recipe was absolutely succulent! Every week, I make a abode-cooked, from-scratch meal for a small group of friends. I've been doing it for close to five years, and it was rated one of the superlative 3 of all time! We ate every morsel and stopped just short of licking the pan, my four year sometime had seconds, and even the super-picky two year old ate a few bites. I followed the recipe almost exactly, except I did not have any beer on hand, and don't care for it, so I used Stongbow Beloved & Apple Difficult Cider. Wonderful sweetness with the onions! I will definitely make this again (next week is not besides soon!) simply volition be sure to triple the recipe to try and get some leftovers.
02/02/2009
The season of this was really expert. Meat was very tender. Adjacent time I'll try it in the crockpot. This would also exist skilful with other cuts of beef.
01/20/2011
I accidentally made these with pork and it turned out amazing! I used St. Pauli Gill special dark and it had a wonderful flavor. Even the adjacent 24-hour interval when I shredded the leftovers and added it to fajitas. I just made them again the other nighttime and used beef and wow were they tender. Yous won't regret picking this recipe!
05/14/2010
Simple and succulent! I made 2 substitutions. Instead of salt, I used a salt free seasoning blend, and I didn't have beef broth, and then I used a pkg of reduced sodium brown gravy mix with one cup h2o. The gravy was the perfect consistency, I didn't have to thicken it at all. This will be my "go to" short rib recipe from now on. Thanks!
04/04/2011
These were and so good, they just cook in your mouth. I've only e'er fabricated short ribs in a slow cooker and so I was worried they wouldn't be every bit tender but they were perfect. I doubled the corporeality of ribs and in that location was all the same plenty of sauce.
07/11/2013
Ohhhh and so adept. I took one reviewer'south advice and added Worchestershire Sauce and Rosemary. I fabricated information technology in the crock pot. I thicken up the sauce as we beloved gravy. I served information technology over rice, my hubby's favorite but I volition serve the leftovers over noodles, what I prefer. Thanks so much!!! Either way, information technology is a keeper!!! Thanks. :))))))
08/30/2011
This is a great recipe I've used many times. Most recently fabricated information technology in a dutch oven and used Coca Cola every bit the liquid, came out delicious and easy as usual. Try information technology, you'll beloved it guaranteed.
01/08/2015
The only thing that I changed was using a regular beer simply because I didn't accept stout. This was absolutely succulent and may exist the all-time meal I've ever made. My toddler wasn't a fan simply she doesn't eat anything.
12/02/2013
These are soo expert! Dandy alter from the BBQ sauce ribs. My family loved them so much ive made them twice in 3 weeks, Such an easy recipe to follow.
04/07/2011
Didn't change a thing. Excellent recipe!!
10/01/2012
Loved information technology! Swapped out the beer for a cherry-red wine and it was fabulous. I made some rustic potatoes likewise. Added carrots to the dish. Very easy and very very yummy!
07/23/2015
Made it exactly as written except added an extra clove of garlic. Took about 15 minutes actress cooking fourth dimension for boneless curt ribs that were fairly lean. Flavour is like a pot roast, except it'southward already in pieces so the juices achieve more surfaces. I served over rice with the onions and some of the juice from the pan with a veggie on the side. It was even better the second day. Reheats well in a microwave. Will definitely make this again.
06/22/2011
I prefer pork ribs, so we used those instead, simply the sauce is sooo amazing!
02/24/2009
Terrific,piece of cake .added lots of fresh thyme and rosemary and louisianna hot sauce@ 15 minutes before serving.My 7 year old loved it.Neat with a light beer(for me,not my son).
08/05/2010
I had never made short ribs earlier. This recipe was very uncomplicated and delish!! :) Cheers so much for sharing it with us :)
08/22/2011
WOWIE! Very simple and super succulent! This actually just DID have xv minutes of prep time. My picky kids even loved it!
11/05/2014
I take never made beef ribs before. Information technology was fantastic in the crock pot. I did brown the ribs before and and the onion with 3 cloves of garlic. I used just two boullion cubes instead of broth and only used the beer for liquid. I left out the salt and it turned out perfect. What a great piece of cake repast.
10/12/2011
Oh my, these were great even with Bud calorie-free!! I didn't take anything else. We were really pleased how tender and tasty they were. Thanks
03/03/2014
Excellent but needed a flake more flavor for our taste so added some "Better than Bouillon" beef flavor. Also, equally other reviewer mentioned skillful to have next day so can skim away cooled fat.
10/27/2012
Meat was tender and gustatory modality was okay, but this wasn't annihilation special. The mashed potato side stole this show, and they weren't annihilation special either. Oh well.
01/17/2011
I made this and information technology came out groovy!!! I coarsely chopped some celery to get with the onions and garlic! It added texture and flavour!
04/04/2011
I Just fabricated this recipe this evening, I used 3lbs of boneless beef ribs, then I doubled the beer and beef stock. I should have made a gravy like one review suggested. Besides I put it in the crock pot for 3 hours and it took i more than to really meet the meat autumn apart. It was delicious and I would recommend to anyone who loves tender ribs!
03/24/2009
I had some beefiness ribs marinating in some leftover coffee and used this recipe. I had friends coming over and informed them that I was serving an experiment because the leftover coffee was raspberry/vanilla that the ribs had been marinating in. I used this recipe appropriately and got rave reviews. Thank you for sharing a very easy but delicious recipe!
07/28/2013
Tasted but like the short ribs @ fig tree cafe my husband devoured them
02/11/2017
Loved this recipe. Not overwhelming for my toddlers,they asked for more. Instead of the one lb. of ribs though I had six lbs, and just doubled the recipe. Except for the beer and the onions. With the stock that was more than than enough liquid for the 2 hour boil. Thank you!
07/22/2012
The sauce was great, but the ribs were not very tender even afterwards 4 hours. Next time I will effort information technology in the crock pot!
07/18/2011
Greasy and super bland. Very one-note.
01/28/2018
This recipe made a delicious tender short rib. Unfortunately, I added too much beer and beefiness broth and could non reduce the fluid enough to make a glaze. However, the taste was very good.
01/29/2015
Lamentable, Un-edible. perchance the reason was the meat? Super tough and fat...
12/31/2017
WOW!
eleven/24/2015
excellent recipe.. was multi-tasking so after frying, tossed the lot in the slow cooker.. 5 hrs on med.. absolutely delicious, tender.. actually don't like beer and was leery of using it.. but it turned out then tasty.. did add together ane tbsp. of Worchestershire though.. give thanks you.. and thank the family ;0).. I've tucked this in with my favorite beefiness recipes..
01/31/2019
2nd fourth dimension making these. Just a nifty flavor !
01/fourteen/2019
It'southward my second time making this recipe. This fourth dimension I added chopped green onions, yellow bell peppers and carrots to the broth. Beef always ends fork tender. One of my family's favorite.
eleven/10/2019
I made this for Sunday night dinner. I followed the instructions to the "T" and it came out delicious. I used Guiness for the stout. did add some flour to the gravy to thicken it up one time I took the ribs out of the pot. I serve it with mashed potatoes and frozen green beans. Yum! I volition definitely go far over again.
10/thirteen/2011
This was tender but information technology was merely okay as far as taste goes... kinda bland.
04/12/2014
I loved it, so did my married man. I did use 32oz beef broth and added egg noodles to this. It turned out great.
01/05/2019
Tender with splendid flavour. Definitely a keeper
09/22/2014
My family unit and I loved this. Very flavorful and unproblematic recipe. Thanks!
11/02/2012
Nosotros loved these and I have made them twice now. YUM!
12/09/2012
I started making these as directed... but but didn't have a pan large enough to accomodate the ribs and the sauce. I placed them in the oven at 325 degrees. I checked them in ane hour and the meat was falling off the bone... so I added two pocket-sized baking potatoes (whole), carrots, and spinach. I hr later, a perfect meal!
12/25/2014
Tried it the first fourth dimension a calendar month agone and it was a hitting. My husband was not a fan of short ribs but at present he requested it for Christmas dinner.
10/10/2011
I was so disappointed in this recipe! The ribs came out tough, even with extended simmer fourth dimension, and amazingly they came out dry out! I don't empathize how something that simmers IN LIQUID could come out and then dry out. The ribs had no flavor at all. I ended up brushing my ribs with a little beloved and BBQ sauce and broiling for two minutes at the terminate just to add together a fiddling flavor. I will not make these again.
10/13/2018
Made these for the first time this evening, admittedly amazing! I made 6 lbs (12 ribs) and about all of them are gone between three adults and 2 piffling kids. I did add celery and would have added carrots but forgot to pick them up from the shop. I decided to bake them at 350 for ii hours afterwards searing and they were fall-off-the-os delicious... Definitely keeping this recipe!
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Source: https://www.allrecipes.com/recipe/162690/simple-beef-short-ribs/