This was good but I had a very meaty 5lbs worth of ribs and it seemed that it needed much longer than the suggested 2.5 hours. The glaze definitely made the recipe and they looked beautiful. I cooked them for 3.5 hours and could have done with cooking them a little longer.
Great recipe! I didn't have time to do the 12 hr marinating time but I don't think that made a difference. I also used a pressure cooker to cut down cooking time. The meat was so tender! I also reduced the sauce to concentrate the flavor. The glaze is amazing and that and the sauce on the meat were fabulous.
The glaze if full of flavor and makes the recipe. I made extra to serve as a condiment.
This was an excellent recipe - I have made it several times, all with rave reviews. Since the meat fell off the bones, I tried it with boneless short ribs and did not notice any difference in flavor. Excellent recipe that really impresses the guests.
One of our favorites!
Vision: I have used the crockpot to make them. They turn out wonderfully--I do have the All Clad crockpot, which may, or may not make a difference (I know it is much better than my old crock regarding even temps).
Fantastic recipe. This online version, though, is missing the garlic in the ingredients list--should be 3 large cloves, smashed and peeled.
I have made this several times. After marinating the ribs, I cook them the day before I am going to eat them, chill them overnight and then skim the fat off before I warm and broil them with the glaze. They are excellent!
I was wondering if anyone has used the crock pot to cook them after braising, I would be interested to hear the results.
Very flavourful and tender meat. Don't expect it to stay on the bones, however, and it produces alot of melted fat which needs to be skimmed. A real pleaser though.
excellent; delicious flavours; incredibly aromatic; very easy assembly and worth every minute it took to braise;
I have cooked various shortrib recipes for more than 50 years and this is the very best I have come across. It is long and involved, but totally worth every moment of prep
Love, love, love this recipe.