Beef Dinner Plating Beef Short Rib Dinner Plating
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01/xiv/2009
Loved this recipe! It was simple! I fabricated the ribs in my crockpot. I added a couple of actress cloves of garlic crusade that'due south what nosotros like. The juice from the ribs made an outstanding gravy for potatoes! Yummy!!!
02/07/2009
These were like shooting fish in a barrel to make. Nosotros 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 aforementioned amount of salt and putting it into a plastic bag and blanket the pieces of curt ribs within the plastic purse earlier cooking the ribs. Didn't apply the beer. Subsequently deglazing the pan with h2o & 2 beef bouillon cubes (we were out of beefiness stock), everything was put into a roasting pan. Baked the ribs in the oven with the cover on at 325 for nearly two hours. ( Lookout man and then that the liquid doesn't run dry in the roaster ). They turned out very tender and tasty. May apply a crock pot the next time these are made as others have suggested. Thank you for posting. It's a keeper.
07/27/2008
This is a good bones recipe that'south non hard to brand. The brusk ribs came out really tender. I didn't do information technology, but y'all probably could brand a expert gravy from the goop to serve on mashed potatoes.
12/06/2010
Incredible gustation. The recipe just calls for one pound of ribs which is a very modest amount because about of the weight is in the bones. I used 4 pounds. It took approx. 45 minutes to dredge and brown the ribs. I didn't increase the corporeality of the liquid though. The corporeality given in the recipe worked fine for the four pounds of meat. I used my Lodge cast iron dutch oven which has a heavy hat and doesn't allow much liquid to melt out. Information technology worked wonderful for the ribs. Subsequently about two hours the meat was falling off the bone. The flavour was great. Nosotros ate it with a nice crusty bread and sopped upwards the juice. Divine !!! It was nice to find a rib recipe that doesn't rely on a sugariness charcoal-broil sauce. I volition definitely make this once again and again.
06/xviii/2012
These were delicious, tender and easy! My new favorite brusk rib recipe with these additions. I added a mix of paprika, chili powder, chocolate-brown sugar, cayenne and garlic powder to the flour/table salt/pepper to dredge the ribs in earlier browning. Information technology gave them a delicious, crunchy crust. Identify the browned ribs in a big deadening cooker then cook the onions and garlic in the same skillet. Before removing the onions/garlic deglaze the pan with the beer. Pour this mixture over the ribs along with the beef stock. I also added a few squirts of Worchestershire to the liquid. Lay a large stem of rosemary and a couple stems of sage on pinnacle of everything. (If desired, add together chopped carrots and mushrooms). Cook on loftier for five hours. Slightly thicken the sauce with a flour/water mix 1 hour earlier serving.
01/18/2009
Fantabulous recipe! I followed it exactly and served them over egg noodles. Full of flavour and really easy to make. This i will be handed down for sure! Thank you!
09/17/2010
Instead of beer I used red wine and I besides added more garlic cloves. Likewise, when you take the meat out of the liquid at the stop, permit it boil downward into a thicker demi glace blazon gravy. About x or 15 extra mins. Then spoon the demi glace over the meat or onto mashed potatoes. This was then skillful 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 i is easy and delish if you ever lookout man cooking shows the chefs ever say go along it fresh and elementary this reciepe fits the bill! and my husband ever does the cooking bonus!!
01/14/2012
this was an amazing recipe! the merely changes I fabricated were to, after browning meat, add together to crock pot and cook on loftier for five hours (after which, the meat literally fell off the bones! yum!) and I quadrupled the recipe amount... and had just plenty for 4 people! I used some of the liquid to make a swell gravy and the remaining liquid i used the next day for a french onion soup. But add croutons and some swiss and provolone and broil till browned. All in all, a great tasting and No-waste meal, just be sure to adjust for how many people will be eating, and it's perfect.
04/xv/2009
delicious...simply sauce/gravy was thin...so i had to thicken information technology with quite a flake of flour and reduce it...otherwise i would have given information technology v stars...
06/12/2009
proficient stuff, I even used light beer. Next time I would be a little heavier handed on the salt and pepper. Thanks!
04/09/2012
These are, by far, the BEST short ribs I have ever eaten! I was skeptical that a recipe that was and so simple could possibly produce such a wonderful dish --- merely 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 only 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 depression-salt goop and, of course, I added much more garlic than the recipe called for. Although the gravy was a good consistency, I did add virtually a 1/iii cup of roue every bit suggested. The gravy was still not at all too thick or viscid. I served the brusque ribs with a horseradish sauce as well found at the website, baked ruby potatoes and steamed frozen peas. A winner all around! I can still taste its goodness hours later we've eaten and I tin can't give thanks "CooperCook" enough for this corking recipe. It will certainly be a regular favorite in this house!
01/25/2011
Very easy. I placed it all in a crock pot and cooked on low for 8 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 it!
01/17/2012
Made these for supper and they were admittedly DELICIOUS! Just added a few more items I felt would be good to add. My Married man said "These are the best ribs I have every had". Extremely easy to make.
eleven/07/2010
This recipe is definitely a keeper!
04/twenty/2012
I like this recipe and take fabricated information technology several times. I have to say first off that 1 pound of ribs for 4 servings must exist a misprint. I employ 3 to 4 pounds of ribs. I followed the recipe as is the kickoff time and it was good. The next fourth dimension I used 1 small can of tomato sauce and ane/ii cup of beef stock and added extra garlic. This really bumped the sauce upward which I and so thickened and served with the ribs over broad noodles. Delish. I besides discover that you can utilize almost any beer and it volition come out good.
06/11/2011
This was my first time making brusque ribs. I practise not like cooking, every bit I call information technology, "large beef" because information technology never comes out tender. Not this recipe! My brusk ribs were falling off the bone and and then tender. I used guinnise beer extra stout. I will employ a litte less because of the actress stout. But my married man said go out it the way it is. We merely ate the concluding today for lunch and nosotros were smacking, mm mm skillful! this recipe is a keeper.
11/17/2011
Just tastes like pot roast to me. Totally unimpressed. Although it was good, it was non great enough to brand again. Sorry I am a tough customer when it comes to curt ribs.
12/05/2011
Excellent, and like shooting fish in a barrel. 1 pound is non enough for 4 if the ribs are largely bone and fatty. I doubled the meat, kept all other amounts the same. I cooked some peeled white potato with the ribs the last 45 minutes and they captivated the correct amount of sauce.
10/27/2011
awesome like shooting fish in a barrel recipe! it was so yummy! my husband and I loved it. 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 night beer) and it did the meat came out tender, fall of the os 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! thank you will brand again a lot.
02/23/2010
These turned out FANTASTIC! The aroma while this is cooking is mouthwatering. I was so tired of bbq type sauces, and then I was very pleased to find this recipe & it'due south definitely a keeper...thank you!
ten/20/2011
These are phenomenal!! Fabricated the recipe exactly and it turned out perfectly. They are a petty fatty so skimming the fat off the elevation is a very good thought before serving only the gravy is succulent! Served with roasted potatoes and light-green beans. YUM!
07/25/2014
I've made this twice and it'due south and so groovy, i would'nt make short ribs whatever other way. They're expensive these days so this recipe does them justice. The browning sort of carmelizes them and the long cook time makes them fall off the bone, non something I usually accomplish.
09/20/2010
I omitted the olive oil and butter from this recipe. There is enough fat in the beefiness. Added a few more cloves of garlic and used onion soup mix and one loving cup water because I did not have whatsoever beefiness broth. After browning the beef and the onion garlic mixture, I deglazed the pan with the onion soup and so the beer and poured it all in a slow cooker, with a few chunks of carrots, on high for 3 hours. Serve information technology on noodles or rice. What a wonderful treat!
03/xiii/2012
Piece of cake and delicious. I did make a mistake, and forgot to add the cup of beef goop, but they yet came out delicious, with a nice gravy left over. I browned a dainty crust on 1 i/two lbs. of short ribs, each side nearly 5 minutes, covered and fix to low. Permit them cook exactly two hours. Next time i will remember the broth, i forgot in the microwave two hours earlier.
xi/03/2009
My sister-inlaw loves these so I make them when she visits. We had a crowd playing darts and we permit them cook covered at 350. for 4hrs They were non over cooked! I also sliced the onions and put them in the bottom of the casserole and put some more on pinnacle and covered tight. promise you will try these I don't call up y'all will be disapponted
08/20/2009
I used boneless brusque 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 have made and I have made several. It is so like shooting fish in a barrel and every i loved them. I did thicken the juice with some flour mixed with h2o to make gravy. Oh my yes! Served with Dark-brown rice and was highly praised. Thanks CooperCook for this bang-up recipe.
01/15/2009
First-class recipe! So piece of cake and tastes simply similar 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 all-time beefiness short ribs I have always made. My entire family unit loved them. The just affair I added was thyme when I seasoned them.
12/09/2011
AWESOME.
06/09/2012
Finally a recipe that is uncomplicated (really) and tasty. The aroma of this dish cooking is enough to make you lot come back for more earlier you accept even eaten it. I basically followed it except now that I wait I used canola oil and not olive and I used minced garlic and non a fresh clove, oh, and I didn't have stout beer so I used a bottle of Bud (that'due south the but I had in my frige). I guess basically this recipe is flexible AND tasty. I served this with irish potato pancakes and corn. I will brand this over again.
12/21/2011
Re-reading this recipe I see I forgot to add the garlic. I cooked them in my slow cooker on HI for 3 hours and and so LOW for two hours. Truly the best meat I have ever eaten. Made succulent, mouthwatering gravy!
11/12/2010
Loooove this recipe! I used burgandy wine instead of beer since nosotros eat Gluten Gratuitous and used instead of beef stock as well... I likewise didn't use the flour (since it has gluten). I went ahead and added the garlic when I seared the ribs at start to seal in more flavor. Definitely a keeper! :) I program on using the extra stock for french onion soup, it is delish!... :)
12/24/2009
Excellent & like shooting fish in a barrel recipe for short ribs. I used boneless short ribs & low-cal beer. Other than adding a tin of diced tomatoes, I followed the recipe as is. Served them with mashies & light-green beans! This i's a keeper!
xi/14/2010
A perfect Sunday fall afternoon dish that makes the whole house smell wonderful. I didn't accept stout, so used a lager and it didn't seem to harm the gustatory modality. I used boneless beef ribs, and they came out tender and flavorful.
06/09/2014
Fantastic! Cheers for a neat recipe! I doubled the beefiness and used a 14.ix ounce can of Guiness and a total tablespoon of freshly minced garlic. Information technology's even more succulent the next twenty-four hour period!
12/07/2013
I did this recipe for two curt ribs - amazing! I but added 1/two of the stock and the beer and it turned out great after one.five hours. Too served with dark-green beans and garlic mashed.... Dandy pairing.
05/30/2012
Actually skilful. I make in the crock pot after browning in the pan first. But downside is short ribs tend to exist fatty, and the fat gets incorporated into the sauce. I might want to effort to cool and skim the fat next time.
02/17/2014
Didn't like the beer. The ribs came out tender merely had the bitter season of the beer. The beer also 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 mode. Added milk, some carbohydrate, pepper, table salt and cinnamon to save it. Added h2o and it was decent, bitter taste was gone.
12/01/2013
I thought this recipe was very flavorful, which was astonishing with so few ingredients. Since my spare ribs didn't have much meat, I added some boneless porkchops to the recipe besides. They turned out and then tender and provided a overnice option for my kids who didn't want to work around the fatty 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 by drizzling the ribs with BBQ sauce after they accept finished cooking and then broiling them on depression for about 5.
03/01/2010
I made these for to-dark are are so simple and adept tasting ,,,ID make over again and add abit more spice besies the salt and pepper...I did them in the oven covered. Dont allow the beer throw y'all off.
05/26/2011
Loved this recipe, the meat practically fell off of the bone!!!! I will definitely make this again, although adjacent time I will add potatoes and carrots and brand a whole repast 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 lite beer but it was still nifty. thanks for taking the time to share it, 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 effort this at home. I didn't have a stout beer, and so I used a Bud Calorie-free and added soy sauce (Guinness always reminds me of soy sauce). This was fantastic! Served with garlic mashed potatoes. Married man loved information technology.
05/13/2010
The.most.delicious.affair.I.accept.always.fabricated!! Cheers so much for this recipe. My hubby and I both love short ribs and order them whenever we see them on a carte. He said they tasted amend than at a eatery -- if that's non a rave review, I don't know what is! I added a second clove of crushed garlic (we beloved garlic) and served information technology with mashed potatoes and carrots. The sauce def. makes a nice gravy. I used a tin can of Bud Light because it was all I had. Tin't wait to make it again!
01/08/2012
I used boneless short ribs, which in this case were not deboned short ribs, but meat cut to resemble it simply much leaner. This delivers a very different event than true short ribs. I used a dark lager instead of stout. This tasted nifty, but I could just equally well accept made a pot roast. If I make information technology over again, I'll definitely use brusque ribs.
08/08/2011
Wow, I am shocked at all the adept reviews. Even the bones mechanics of the recipe didn't piece of work for me. I ran out of flour to dredge the meat, because 2 Tbsp per pound is not enough unless one is lightly dusting with flour rather than dredging. I had to do 2 batches of browning because all the ribs did not fit in the (large) pot I was using. After the offset 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 accept this trouble. And the results? Rather bland, too fatty, nix that even came close to justifying the try.
04/16/2014
Strong beer gustation
10/13/2014
Loved it, added 2 cups Ruby-red vino, 3 carrots, celery and fresh garlic. Used craven broth and a bay leaf. I likewise simmered 1 hr longer. Meat was so tender you lot could cut it with a fork.
03/x/2011
The beef was very tender and the gravy very nice but I was expecting a trivial more than favor. Its great for a base and I will use again but might try experimenting a fiddling 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'south buttered noodes from this site. It was a real comfort food on a cold winter evening.
11/xiv/2012
This took near 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 blossom. 4lbs of meat, .5L bottle of export bitburger beer, one can of beefiness goop and added garlic salt and then threw it in the oven for 2 1/2-iii hours at almost 350 degrees Farenheit (180Celcius or so). It was a HUGE hitting - so succulent. Broiled red potatoes with rosemary near 1 hour prior to beingness finished too. (sliced/cubed potatoes and brushed melted butter with rosemary and garlic salt, and then placed on to the greased cookie sheet)
02/fourteen/2015
This recipe was absolutely succulent! Every week, I make a dwelling house-cooked, from-scratch meal for a modest grouping of friends. I've been doing it for close to v years, and it was rated one of the peak three of all time! Nosotros ate every morsel and stopped but short of licking the pan, my four year onetime had seconds, and fifty-fifty the super-picky 2 year onetime 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, and so I used Stongbow Honey & Apple Hard Cider. Wonderful sugariness with the onions! I will definitely make this again (side by side week is not too soon!) simply volition be sure to triple the recipe to attempt and go some leftovers.
02/02/2009
The flavor of this was really skilful. Meat was very tender. Next fourth dimension I'll try it in the crockpot. This would also exist good with other cuts of beefiness.
01/xx/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 next twenty-four hour period when I shredded the leftovers and added it to fajitas. I but fabricated them once more the other night and used beefiness and wow were they tender. You lot won't regret picking this recipe!
05/fourteen/2010
Simple and delicious! I made two substitutions. Instead of salt, I used a salt complimentary seasoning blend, and I didn't have beef goop, 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 have to thicken it at all. This volition be my "go to" brusk rib recipe from now on. Thanks!
04/04/2011
These were so good, they just melt in your oral fissure. I've only ever fabricated short ribs in a slow 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/xi/2013
Ohhhh so good. I took one reviewer'south advice and added Worchestershire Sauce and Rosemary. I made it in the crock pot. I thicken up the sauce as we love gravy. I served information technology over rice, my husband'due south favorite merely I will serve the leftovers over noodles, what I prefer. Thank you so much!!! Either fashion, it is a keeper!!! Thanks. :))))))
08/xxx/2011
This is a smashing recipe I've used many times. Nearly recently made it in a dutch oven and used Coca Cola equally the liquid, came out delicious and easy as usual. Try it, y'all'll love it guaranteed.
01/08/2015
The only affair that I changed was using a regular beer just considering I didn't have stout. This was absolutely delicious and may exist the best meal I've ever made. My toddler wasn't a fan but she doesn't eat anything.
12/02/2013
These are soo expert! Great change from the BBQ sauce ribs. My family loved them and then much ive made them twice in iii weeks, Such an piece of cake recipe to follow.
04/07/2011
Didn't change a matter. Excellent recipe!!
10/01/2012
Loved it! Swapped out the beer for a red wine and it was fabulous. I fabricated some rustic potatoes every bit well. Added carrots to the dish. Very easy and very very yummy!
07/23/2015
Made information technology exactly as written except added an extra clove of garlic. Took about 15 minutes extra cooking time for boneless short ribs that were fairly lean. Flavor is like a pot roast, except it's already in pieces and then the juices reach 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, but the sauce is sooo amazing!
02/24/2009
Terrific,like shooting fish in a barrel .added lots of fresh thyme and rosemary and louisianna hot sauce@ xv minutes before serving.My 7 year old loved it.Great with a calorie-free beer(for me,non my son).
08/05/2010
I had never made short ribs before. This recipe was very uncomplicated and delish!! :) Thanks and then much for sharing it with united states :)
08/22/2011
WOWIE! Very unproblematic and super delicious! This really but DID take 15 minutes of prep time. My picky kids even loved information technology!
xi/05/2014
I have never made beef ribs before. It was fantastic in the crock pot. I did brown the ribs before and and the onion with 3 cloves of garlic. I used merely 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 dandy easy meal.
x/12/2011
Oh my, these were slap-up even with Bud light!! I didn't have annihilation else. We were actually pleased how tender and tasty they were. Thanks
03/03/2014
Fantabulous but needed a flake more flavour for our taste and then added some "Ameliorate than Bouillon" beefiness flavor. Also, as other reviewer mentioned skillful to accept next solar day so can skim away cooled fatty.
10/27/2012
Meat was tender and taste was okay, but this wasn't anything special. The mashed murphy side stole this evidence, and they weren't anything special either. Oh well.
01/17/2011
I made this and it came out bang-up!!! I coarsely chopped some celery to go with the onions and garlic! It added texture and flavor!
04/04/2011
I Just made this recipe tonight, I used 3lbs of boneless beef ribs, so I doubled the beer and beef stock. I should have fabricated a gravy similar one review suggested. Too I put it in the crock pot for 3 hours and it took 1 more to really run into the meat fall apart. It was delicious 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 appropriately and got rave reviews. Give thanks you for sharing a very easy but delicious recipe!
07/28/2013
Tasted just like the brusque ribs @ fig tree cafe my husband devoured them
02/11/2017
Loved this recipe. Not overwhelming for my toddlers,they asked for more than. Instead of the one lb. of ribs though I had 6 lbs, and just doubled the recipe. Except for the beer and the onions. With the stock that was more than enough liquid for the two hour eddy. Thanks!
07/22/2012
The sauce was great, only the ribs were not very tender even after 4 hours. Next fourth dimension I will effort information technology in the crock pot!
07/18/2011
Greasy and super banal. Very one-notation.
01/28/2018
This recipe made a succulent tender brusk rib. Unfortunately, I added too much beer and beef broth and could not reduce the fluid plenty to make a glaze. Still, the taste was very practiced.
01/29/2015
Sorry, Un-edible. perchance the reason was the meat? Super tough and fat...
12/31/2017
WOW!
11/24/2015
excellent recipe.. was multi-tasking so later frying, tossed the lot in the ho-hum cooker.. five hrs on med.. absolutely delicious, tender.. really don't like beer and was leery of using information technology.. but it turned out so tasty.. did add ane tbsp. of Worchestershire though.. thank you.. and thank the family ;0).. I've tucked this in with my favorite beefiness recipes..
01/14/2019
It'due south my 2d time making this recipe. This fourth dimension I added chopped green onions, yellow bell peppers and carrots to the goop. Beefiness e'er ends fork tender. 1 of my family's favorite.
01/31/2019
Second time making these. Only a cracking flavor !
11/10/2019
I made this for Sunday night dinner. I followed the instructions to the "T" and information technology came out delicious. I used Guiness for the stout. did add some flour to the gravy to thicken it upward once I took the ribs out of the pot. I serve information technology with mashed potatoes and frozen green beans. Yum! I will definitely make it again.
ten/13/2011
This was tender but it was just okay as far as taste goes... kinda banal.
04/12/2014
I loved it, so did my husband. I did utilise 32oz beef broth and added egg noodles to this. It turned out great.
01/05/2019
Tender with excellent flavour. Definitely a keeper
09/22/2014
My family and I loved this. Very flavorful and simple recipe. Thank you!
11/02/2012
We loved these and I have fabricated them twice now. YUM!
12/09/2012
I started making these every bit 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 ane hour and the meat was falling off the bone... so I added 2 small baking potatoes (whole), carrots, and spinach. 1 hour later, a perfect meal!
12/25/2014
Tried it the first time a calendar month ago and it was a hit. My husband was not a fan of curt ribs but at present he requested it for Christmas dinner.
10/ten/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! I don't understand how something that simmers IN LIQUID could come out so dry. The ribs had no flavor at all. I ended up brushing my ribs with a niggling dear and BBQ sauce and broiling for ii minutes at the stop just to add a little season. I volition non brand these over again.
ten/13/2018
Made these for the beginning fourth dimension this evening, absolutely amazing! I made half dozen lbs (12 ribs) and almost all of them are gone between 3 adults and 2 little kids. I did add celery and would have added carrots but forgot to selection them up from the store. I decided to bake them at 350 for ii hours after 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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