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wow ,way to sweet. dumped part of the gravy and added more beef broth. this is more asian in taste. will try again without the brown sugar.
The first time I made this, I took the suggestions to cut back on the amount of brown sugar. It was still too sweet. The second time I cut out the brown sugar completely – much better.
How about liquid smoke in mix?
I too thought they were a little sweet, but I’ll eat every bit you put in front of me! I slow cooked them on Sunday, put the whole Crock Pot in the fridge overnight, and the next day I chipped out the layer of fat on top before heating them up again. I also added some fresh thick cut Mushrooms since I had them. And at the very end, I added a mixture of about 1 Tsp Corn Starch and 1 TBL Light Cream, to thicken it up for about 10 minutes. And sorry but I skipped the Grits and went straight to Egg Noodles, but you can’t go wrong either way. Great Meal, plus I have leftovers for tonight! :-)
Very delicious!!! I cut down on brown sugar to 1/4. Would I make it again? Heck, yes!!!
Made this tonight and it was so good, first attempt at making grits and I was nervous, but they turned out soooo good. Kids thought ribs were a little sweet (yes I know weird) but hubby and I loved it. A keeper
Made this in our Crockpot yesterday and it was beyond delicious. Served it over mashed potatoes and it was perfect. Looking forward to even more goodness when we serve the leftovers. My only negative comment is that short ribs are expensive, so, unfortunately, this recipe won’t be on my regular rotation. However, it will certainly be a “go-to” for special occasions! Thanks so much!
This was AMAZING!!! I served it over cous cous, and it was a delicious combo. My husband is a very picky eater, and he said it’s one of his favorite dishes I’ve made. I’ll definitely be making this again.
Great recipe! I cooked it in my instant pot for 45 minutes with a 15 min NPR. I also cut the brown sugar down to 1/3 C. Also added a heavy splash of cream to the grits while they were cooking. I definitely under salted the ribs before cooking. This recipe will definitely be added to my winter rotation.
This was a solid miss for my family. Too sweet, I had to cut sweetness with a good amount of acidity. This level of sweet is not what I usually want on beef short ribs. The grits were good, but I prefer savory grits cooked with milk not stock. I would no make this again.