Comments on: Crock Pot Short Ribs Recipe

By: Avery

Avery — Wed, 10 Mar 2010 13:04:10 +0000

Long time reader, first time poster: short ribs were excellent. I slammed a bottle of a good IPA into the pot and plenty of herb de Provence. I also dredged it the ribs in flour prior to browning. Turned out fantastically. I too cooked them for 9 hours and would repeat.

Thanks for helping us with our meal plan; it was a real treat.

You are very welcome and thanks for sharing your variations. For those of you not familiar with IPA, it stands for Indian Pale Ale. - RG

By: Gloria

Gloria — Mon, 22 Feb 2010 16:01:59 +0000

I make short ribs very similar to the way you do, but don’t use fennel. I will try that next time.I have a helpful hint: Instead of frying short ribs, which are full of fat anyway, season ribs put on a foil lined cookie sheet & broil ’til brown on each side. Drain on paper towels. This helps remove quite a bit of the fat.

Hi Gloria, thanks for the tip. I’ll give it a try next time. - RG

By: randy

randy — Fri, 05 Feb 2010 05:27:12 +0000

If you put the ribs in the bottom of the pot they will fall apart when you try to take them out . Put them on top they will still cook the same, but when you take them out they will come out in one piece and not fall apart.

Good tip Randy. Thanks - RG

By: Danielle

Danielle — Sun, 31 Jan 2010 22:03:05 +0000

I found this recipe when searching for cooking time for short ribs in a crock pot and wondered if you think mine will come out any differently because I didn’t fry them in a pan before I put them in the cooker. They’ve been in about two hours already so it’s too late but if you have any thoughts to share it would be appreciated. Hopefully they still come out good.

I’m sure they will be fine. You won’t get the same color that you get when you sear them and you may loose just a fractionally small amount of flavor from the caramelization process, but in the end, it should be great. Let us know. - RG

By: lily

lily — Thu, 07 Jan 2010 18:57:29 +0000

This recipe was AMAZING! I didn’t have red wine to deglaze the pot but I did use some white wine I had in the fridge.

I followed your instructions and cooked them overnight, then re heated the next evening for dinner. I was able to scrape off all the fat that raised to the top when it cooled. This is such a great IDEA! I had both boneless and bone in ribs in the crock pot which made for some yummy broth. I also did not have beef broth so I used chicken instead. No biggie.

I will make this recipe over and over from here on out. Thank you!!!

Hi Lily, that’s fantastic and thank you for letting me know about the substitutions. - RG