Costco Bone in Beef Chuck Short Ribs
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01/14/2009
Loved this recipe! Information technology was simple! I made the ribs in my crockpot. I added a couple of extra cloves of garlic cause that's what we like. The juice from the ribs made an outstanding gravy for potatoes! Yummy!!!
02/07/2009
These were piece of cake to make. We wanted something w/o barbeque sauce on them, and this fit the nib. Changed the method of preparation a bit past doubling the amount of pepper & flour with the same amount of salt and putting it into a plastic bag and blanket the pieces of short ribs inside the plastic bag before cooking the ribs. Didn't use the beer. After deglazing the pan with h2o & 2 beefiness bouillon cubes (we were out of beef stock), everything was put into a roasting pan. Baked the ribs in the oven with the cover on at 325 for almost 2 hours. ( Scout so that the liquid doesn't run dry in the roaster ). They turned out very tender and tasty. May utilise a crock pot the next time these are made as others have suggested. Thank you for posting. It'south a keeper.
07/27/2008
This is a skillful bones recipe that's not hard to brand. The short ribs came out really tender. I didn't do information technology, but you lot probably could brand a good gravy from the broth to serve on mashed potatoes.
12/06/2010
Incredible taste. The recipe but calls for 1 pound of ribs which is a very small amount considering about of the weight is in the basic. I used 4 pounds. It took approx. 45 minutes to dredge and dark-brown the ribs. I didn't increment the amount of the liquid though. The corporeality given in the recipe worked fine for the 4 pounds of meat. I used my Club cast iron dutch oven which has a heavy hat and doesn't allow much liquid to cook out. Information technology worked wonderful for the ribs. After about 2 hours the meat was falling off the bone. The season was great. We ate information technology with a squeamish crusty bread and sopped upwards the juice. Divine !!! Information technology was nice to find a rib recipe that doesn't rely on a sweetness barbecue sauce. I will definitely make this once again and again.
06/18/2012
These were delicious, tender and easy! My new favorite short rib recipe with these additions. I added a mix of paprika, chili pulverization, brown saccharide, cayenne and garlic pulverization to the flour/salt/pepper to dredge the ribs in before browning. It gave them a delicious, crunchy crust. Identify the browned ribs in a large slow cooker then cook the onions and garlic in the same skillet. Earlier removing the onions/garlic deglaze the pan with the beer. Pour this mixture over the ribs along with the beef stock. I as well 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/water mix 1 hour before serving.
01/18/2009
Excellent recipe! I followed information technology exactly and served them over egg noodles. Full of flavor and really easy to make. This one will be handed downwardly for sure! Thanks!
09/17/2010
Instead of beer I used red vino and I likewise added more garlic cloves. Also, when you take the meat out of the liquid at the terminate, let it eddy downward into a thicker demi glace type gravy. Well-nigh 10 or xv extra mins. Then spoon the demi glace over the meat or onto mashed potatoes. This was so good that my neighbour, who is a chef, wanted seconds!
10/06/2008
Used a combination of chicken broth (odd I know, but had no beef brother) and HP Sauce. They came out tender and flavorful, and a breeze to make. Thanks!
03/29/2009
We've tried dozens of short rib recipes this one is piece of cake and delish if you ever watch cooking shows the chefs ever say keep information technology fresh and simple this reciepe fits the neb! and my hubby always does the cooking bonus!!
01/xiv/2012
this was an astonishing recipe! the only changes I made were to, after browning meat, add to crock pot and cook on loftier for five hours (afterwards which, the meat literally barbarous off the basic! yum!) and I quadrupled the recipe corporeality... and had only enough for 4 people! I used some of the liquid to brand a corking gravy and the remaining liquid i used the next day for a french onion soup. Just add together croutons and some swiss and provolone and broil till browned. All in all, a swell tasting and No-waste repast, just be sure to arrange for how many people volition be eating, and it'due south perfect.
04/15/2009
delicious...but sauce/gravy was thin...and then i had to thicken information technology with quite a bit of flour and reduce it...otherwise i would take given it 5 stars...
06/12/2009
proficient stuff, I even used light beer. Next time I would be a little heavier handed on the common 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 and so simple could perchance 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 tin't cease raving over this dish! The only changes I made were due to my own preferences. I cooked 3+ pounds of ribs (they are among my husband's best-loved beef meals), I used depression-salt broth and, of course, I added much more garlic than the recipe called for. Although the gravy was a good consistency, I did add well-nigh a i/3 cup of roue as suggested. The gravy was yet not at all too thick or gummy. I served the short ribs with a horseradish sauce also found at the website, baked cerise potatoes and steamed frozen peas. A winner all around! I tin can still gustation its goodness hours after we've eaten and I can't thank "CooperCook" enough for this nifty recipe. It volition certainly be a regular favorite in this business firm!
01/25/2011
Very easy. I placed it all in a crock pot and cooked on depression for viii hours. Very tender and the gravy was delicious.
05/13/2008
Cracking condolement food and very easy!
05/06/2008
Super easy and hubby loved information technology!
01/17/2012
Made these for supper and they were absolutely Delicious! Simply added a few more than items I felt would be good to add. My Husband said "These are the best ribs I have every had". Extremely like shooting fish in a barrel to make.
eleven/07/2010
This recipe is definitely a keeper!
04/20/2012
I like this recipe and have made information technology several times. I accept to say first off that 1 pound of ribs for 4 servings must exist a misprint. I use three to iv pounds of ribs. I followed the recipe as is the get-go time and it was skilful. The next fourth dimension I used i small can of tomato sauce and 1/2 cup of beef stock and added extra garlic. This really bumped the sauce up which I then thickened and served with the ribs over wide noodles. Delish. I also find that y'all can use almost any beer and information technology will come out good.
06/eleven/2011
This was my get-go time making short ribs. I practice not like cooking, as I call it, "big beef" because it never comes out tender. Not this recipe! My short ribs were falling off the bone so tender. I used guinnise beer extra stout. I will apply a litte less because of the extra stout. But my husband said leave it the way it is. We just ate the concluding today for lunch and we were smacking, mm mm good! this recipe is a keeper.
11/17/2011
But tastes like pot roast to me. Totally unimpressed. Although information technology was skillful, it was non great enough to make again. Sad I am a tough customer when information technology comes to short ribs.
12/05/2011
First-class, and piece of cake. 1 pound is not enough for four if the ribs are largely os and fat. I doubled the meat, kept all other amounts the same. I cooked some peeled potato with the ribs the last 45 minutes and they captivated the right amount of sauce.
10/27/2011
awesome easy recipe! it was so yummy! my husband and I loved information technology. I did not have stout beer so i used yingling since that is what i had in my fridge (figured information technology would work since information technology is dark beer) and it did the meat came out tender, fall of the bone goodness, i also used a lot more salt on my spare ribs. I served it 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 scent while this is cooking is mouthwatering. I was so tired of bbq blazon sauces, and then I was very pleased to find this recipe & it'due south definitely a keeper...cheers!
ten/xx/2011
These are phenomenal!! Made the recipe exactly and information technology turned out perfectly. They are a little fatty and then skimming the fat off the top is a very good idea before serving merely the gravy is delicious! Served with roasted potatoes and green beans. YUM!
07/25/2014
I've made this twice and it's then great, i would'nt brand brusque ribs any other fashion. They're expensive these days so this recipe does them justice. The browning sort of carmelizes them and the long cook fourth dimension makes them fall off the os, non something I usually attain.
09/20/2010
I omitted the olive oil and butter from this recipe. There is enough fat in the beef. Added a few more cloves of garlic and used onion soup mix and 1 cup water because I did not have any beef broth. Later browning the beef and the onion garlic mixture, I deglazed the pan with the onion soup and then the beer and poured it all in a tedious cooker, with a few chunks of carrots, on high for 3 hours. Serve information technology on noodles or rice. What a wonderful treat!
03/13/2012
Easy and delicious. I did make a mistake, and forgot to add the loving cup of beef broth, but they still came out succulent, with a nice gravy left over. I browned a prissy chaff on 1 one/ii lbs. of curt ribs, each side about five minutes, covered and fix to depression. Let them melt exactly 2 hours. Next time i will remember the broth, i forgot in the microwave 2 hours earlier.
11/03/2009
My sister-inlaw loves these so I make them when she visits. We had a crowd playing darts and we let them cook covered at 350. for 4hrs They were not over cooked! I as well sliced the onions and put them in the bottom of the casserole and put some more than on top and covered tight. hope you lot volition endeavor these I don't think you will be disapponted
08/xx/2009
I used boneless short ribs, 1 can of Campbells Beef 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 best brusque rib recipe I accept fabricated and I accept fabricated several. It is so easy and every one loved them. I did thicken the juice with some flour mixed with water to brand gravy. Oh my yes! Served with Brown rice and was highly praised. Thanks CooperCook for this great recipe.
01/xv/2009
Excellent recipe! So easy 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 so next time I will double the recipe!
09/11/2011
These were the best beefiness curt ribs I have always fabricated. My entire family loved them. The only thing I added was thyme when I seasoned them.
06/09/2012
Finally a recipe that is simple (really) and tasty. The odour of this dish cooking is enough to brand you come dorsum for more before you have fifty-fifty eaten it. I basically followed it except now that I look I used canola oil and non olive and I used minced garlic and not a fresh clove, oh, and I didn't have stout beer and so I used a bottle of Bud (that's the simply I had in my frige). I guess basically this recipe is flexible AND tasty. I served this with potato pancakes and corn. I will make this again.
12/09/2011
Awesome.
12/21/2011
Re-reading this recipe I encounter I forgot to add the garlic. I cooked them in my tiresome cooker on Howdy for 3 hours and then Low for 2 hours. Truly the all-time meat I take e'er eaten. Made delicious, mouthwatering gravy!
11/12/2010
Loooove this recipe! I used burgandy wine instead of beer since nosotros swallow Gluten Free and used instead of beefiness stock as well... I also didn't utilise the flour (since it has gluten). I went alee and added the garlic when I seared the ribs at first to seal in more flavor. Definitely a keeper! :) I plan on using the extra stock for french onion soup, it is delish!... :)
12/24/2009
Excellent & easy recipe for short ribs. I used boneless short ribs & low-cal beer. Other than calculation a tin can of diced tomatoes, I followed the recipe as is. Served them with mashies & green beans! This 1's a keeper!
xi/14/2010
A perfect Lord's day fall afternoon dish that makes the whole firm smell wonderful. I didn't have stout, so used a lager and information technology didn't seem to damage the taste. I used boneless beef ribs, and they came out tender and flavorful.
12/07/2013
I did this recipe for 2 brusque ribs - amazing! I but added 1/2 of the stock and the beer and it turned out great subsequently 1.five hours. Also served with greenish beans and garlic mashed.... Great pairing.
06/09/2014
Fantastic! Thanks for a great recipe! I doubled the beef and used a 14.9 ounce tin of Guiness and a full tablespoon of freshly minced garlic. It'due south even more delicious the next day!
05/30/2012
Really good. I make in the crock pot after browning in the pan first. Only downside is short ribs tend to be fat, and the fat gets incorporated into the sauce. I might want to try to cool and skim the fat next time.
02/17/2014
Didn't similar the beer. The ribs came out tender merely had the bitter flavour of the beer. The beer besides ruined the sauce. The sauce was extremely bitter. I salvaged the sauce, I had only added half the beer before I realized the sauce was going the wrong way. Added milk, some sugar, pepper, table salt and cinnamon to save information technology. Added h2o and it was decent, bitter taste was gone.
12/01/2013
I idea this recipe was very flavorful, which was amazing with so few ingredients. Since my spare ribs didn't have much meat, I added some boneless porkchops to the recipe as well. They turned out so tender and provided a nice choice for my kids who didn't desire to 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 made these a few times and my family loves them! I've slightly added to it past drizzling the ribs with BBQ sauce after they take finished cooking then broiling them on low for about v.
03/01/2010
I made these for to-night are are and then simple and good tasting ,,,ID brand again and add abit more 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 make this over again, although adjacent time I will add together potatoes and carrots and make a whole meal of information technology.
03/09/2012
love this recipe, I don't fifty-fifty melt and this was easy and tasted excellent, had to apply light beer but it was notwithstanding great. give thanks 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 try this at dwelling. I didn't have a stout beer, so I used a Bud Light and added soy sauce (Guinness always reminds me of soy sauce). This was fantastic! Served with garlic mashed potatoes. Married man loved it.
05/13/2010
The.most.delicious.affair.I.have.always.made!! Cheers and then much for this recipe. My hubby and I both love brusque ribs and social club them whenever we see them on a menu. He said they tasted better than at a eatery -- if that'south not a rave review, I don't know what is! I added a 2nd clove of crushed garlic (we dearest garlic) and served it with mashed potatoes and carrots. The sauce def. makes a nice gravy. I used a can of Bud Calorie-free considering information technology was all I had. Tin can't wait to make it once more!
01/08/2012
I used boneless short ribs, which in this case were non deboned short ribs, but meat cut to resemble information technology only much leaner. This delivers a very different result than truthful short ribs. I used a nighttime lager instead of stout. This tasted bully, but I could only too have fabricated 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 ii Tbsp per pound is not enough unless one is lightly dusting with flour rather than dredging. I had to do two batches of browning because all the ribs did not fit in the (big) pot I was using. After the first batch, I had to WASH the pot considering it was full of burned bits. I did the 2nd batch on medium and not medium-high, and did not have this problem. And the results? Rather bland, too fat, zippo that even came close to justifying the endeavor.
04/16/2014
Strong beer gustation
ten/13/2014
Loved it, added 2 cups Red wine, 3 carrots, celery and fresh garlic. Used chicken goop and a bay leaf. I also simmered 1 hour longer. Meat was so tender you could cut it with a fork.
03/x/2011
The beef was very tender and the gravy very nice but I was expecting a little more than favor. Its bully for a base and I volition use again just might attempt experimenting a niggling with spices.
02/17/2014
I made them for Sunday supper by cooking all afternoon in the crock pot. They turned out tender and delicious. I made Grandma's buttered noodes from this site. It was a real comfort food on a cold winter evening.
11/14/2012
This took virtually 45 min of prep time cutting off all the fat. I sprinkled a liberal amount of pepper on one side and garlic salt on the other side, prior to dipping in flower. 4lbs of meat, .5L bottle of export bitburger beer, one can of beef broth and added garlic common salt then threw it in the oven for 2 1/2-three hours at about 350 degrees Farenheit (180Celcius or and then). It was a HUGE striking - so delicious. Baked red potatoes with rosemary well-nigh i hour prior to beingness 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 delicious! Every calendar week, I brand a habitation-cooked, from-scratch meal for a minor group of friends. I've been doing it for close to five years, and it was rated i of the meridian 3 of all time! We ate every morsel and stopped just curt of licking the pan, my four yr old had seconds, and even the super-picky two year old ate a few bites. I followed the recipe most exactly, except I did not have whatever beer on hand, and don't intendance for it, so I used Stongbow Honey & Apple Hard Cider. Wonderful sweetness with the onions! I volition definitely make this once again (next week is not too presently!) but will be sure to triple the recipe to endeavour and go some leftovers.
02/02/2009
The flavor of this was really good. Meat was very tender. Side by side time I'll endeavour it in the crockpot. This would also be good with other cuts of beef.
01/20/2011
I accidentally made these with pork and information technology turned out amazing! I used St. Pauli Gill special dark and it had a wonderful flavor. Even the next day when I shredded the leftovers and added it to fajitas. I but made them again the other night and used beef and wow were they tender. You won't regret picking this recipe!
04/04/2011
These were so proficient, they just melt in your mouth. I've only ever made short ribs in a dull cooker so I was worried they wouldn't be as tender but they were perfect. I doubled the amount of ribs and there was still plenty of sauce.
07/11/2013
Ohhhh so good. I took one reviewer'south communication and added Worchestershire Sauce and Rosemary. I fabricated it in the crock pot. I thicken upwardly the sauce as we dearest gravy. I served it over rice, my husband's favorite but I volition serve the leftovers over noodles, what I prefer. Thank you and so much!!! Either way, information technology is a keeper!!! Thanks. :))))))
08/thirty/2011
This is a smashing recipe I've used many times. Most recently made information technology in a dutch oven and used Coca Cola as the liquid, came out delicious and easy as usual. Try it, you'll love it guaranteed.
05/14/2010
Unproblematic and delicious! I made two substitutions. Instead of salt, I used a salt free seasoning blend, and I didn't accept beef broth, so I used a pkg of reduced sodium brown gravy mix with 1 loving cup water. The gravy was the perfect consistency, I didn't accept to thicken it at all. This will be my "go to" short rib recipe from now on. Thanks!
01/08/2015
The merely thing that I changed was using a regular beer but because I didn't have stout. This was admittedly delicious and may be the best meal I've ever fabricated. My toddler wasn't a fan but she doesn't eat anything.
12/02/2013
These are soo expert! Bang-up modify from the BBQ sauce ribs. My family unit 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. Splendid recipe!!
10/01/2012
Loved information technology! Swapped out the beer for a cerise wine and it was fabulous. I made some rustic potatoes as well. Added carrots to the dish. Very like shooting fish in a barrel and very very yummy!
07/23/2015
Fabricated it exactly as written except added an extra clove of garlic. Took nearly 15 minutes extra cooking time for boneless brusque ribs that were fairly lean. Flavor is like a pot roast, except it's already in pieces so the juices attain more than surfaces. I served over rice with the onions and some of the juice from the pan with a veggie on the side. Information technology was even better the 2d solar day. Reheats well in a microwave. Will definitely brand this again.
06/22/2011
I prefer pork ribs, so we used those instead, merely the sauce is sooo amazing!
02/24/2009
Terrific,easy .added lots of fresh thyme and rosemary and louisianna hot sauce@ 15 minutes before serving.My 7 yr quondam loved information technology.Great with a lite beer(for me,not my son).
08/05/2010
I had never made short ribs earlier. This recipe was very elementary and delish!! :) Cheers so much for sharing it with us :)
08/22/2011
WOWIE! Very simple and super delicious! This really only DID take xv minutes of prep time. My picky kids fifty-fifty loved information technology!
xi/05/2014
I have never made beefiness ribs before. It was fantastic in the crock pot. I did brown the ribs before and and the onion with iii cloves of garlic. I used just 2 boullion cubes instead of broth and just used the beer for liquid. I left out the salt and it turned out perfect. What a smashing easy meal.
x/12/2011
Oh my, these were great even with Bud light!! I didn't have anything else. We were really pleased how tender and tasty they were. Thanks
03/03/2014
First-class but needed a bit more flavor for our taste so added some "Ameliorate than Bouillon" beef season. Also, as other reviewer mentioned practiced to have next day and then can skim abroad cooled fat.
10/27/2012
Meat was tender and gustatory modality was okay, simply this wasn't anything special. The mashed potato side stole this show, and they weren't anything special either. Oh well.
01/17/2011
I made this and information technology came out great!!! I coarsely chopped some celery to become with the onions and garlic! It added texture and flavour!
04/04/2011
I Simply made this recipe tonight, I used 3lbs of boneless beef ribs, then I doubled the beer and beef stock. I should take made a gravy like 1 review suggested. Likewise I put it in the crock pot for iii hours and it took ane more than to actually see the meat autumn apart. It was succulent and I would recommend to anyone who loves tender ribs!
03/24/2009
I had some beef 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 accordingly and got rave reviews. Thank you for sharing a very easy but delicious recipe!
01/28/2018
This recipe made a delicious tender brusk rib. Unfortunately, I added too much beer and beef broth and could non reduce the fluid enough to make a coat. However, the taste was very good.
01/29/2015
Distressing, United nations-edible. mayhap the reason was the meat? Super tough and fat...
12/31/2017
WOW!
11/24/2015
first-class recipe.. was multi-tasking so after frying, tossed the lot in the slow cooker.. 5 hrs on med.. absolutely delicious, tender.. really don't like beer and was leery of using information technology.. only it turned out so tasty.. did add together 1 tbsp. of Worchestershire though.. thanks.. and thank the family unit ;0).. I've tucked this in with my favorite beefiness recipes..
07/28/2013
Tasted just like the short ribs @ fig tree buffet my hubby devoured them
02/11/2017
Loved this recipe. Not overwhelming for my toddlers,they asked for more. Instead of the 1 lb. of ribs though I had half-dozen lbs, and just doubled the recipe. Except for the beer and the onions. With the stock that was more than plenty liquid for the 2 60 minutes boil. Thank you!
07/22/2012
The sauce was bully, merely the ribs were not very tender even afterward 4 hours. Side by side fourth dimension I will endeavor it in the crock pot!
07/eighteen/2011
Greasy and super banal. Very 1-note.
01/31/2019
Second fourth dimension making these. Just a slap-up flavor !
01/xiv/2019
It'south my second fourth dimension making this recipe. This time I added chopped green onions, xanthous bell peppers and carrots to the broth. Beef always ends fork tender. One of my family unit's favorite.
11/10/2019
I made this for Dominicus night dinner. I followed the instructions to the "T" and it came out delicious. I used Guiness for the stout. did add together some flour to the gravy to thicken it up once I took the ribs out of the pot. I serve information technology with mashed potatoes and frozen green beans. Yum! I will definitely get in once more.
x/13/2011
This was tender but it was just okay as far every bit taste goes... kinda bland.
04/12/2014
I loved it, and so did my husband. I did use 32oz beef broth and added egg noodles to this. It turned out great.
01/05/2019
Tender with first-class flavor. Definitely a keeper
09/22/2014
My family and I loved this. Very flavorful and unproblematic recipe. Thanks!
11/02/2012
We loved these and I have made them twice at present. YUM!
12/09/2012
I started making these as directed... but just didn't have a pan big enough to accomodate the ribs and the sauce. I placed them in the oven at 325 degrees. I checked them in 1 hour and the meat was falling off the bone... so I added 2 small baking potatoes (whole), carrots, and spinach. One hour afterward, a perfect repast!
12/25/2014
Tried it the first time a month ago and information technology was a striking. My husband was non a fan of short ribs but now he requested information technology for Christmas dinner.
10/10/2011
I was and then disappointed in this recipe! The ribs came out tough, even with extended simmer time, and amazingly they came out dry! I don't understand how something that simmers IN LIQUID could come out so dry. The ribs had no flavour at all. I ended up brushing my ribs with a little honey and BBQ sauce and broiling for two minutes at the end just to add a petty flavor. I volition not make these again.
x/13/2018
Made these for the first time tonight, admittedly amazing! I made half dozen lbs (12 ribs) and almost all of them are gone between 3 adults and two piddling kids. I did add celery and would have added carrots but forgot to option them up from the shop. I decided to broil them at 350 for two hours afterward searing and they were fall-off-the-bone delicious... Definitely keeping this recipe!
Source: https://www.allrecipes.com/recipe/162690/simple-beef-short-ribs/
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