Great recipe considering how easy it is.. I followed it almost as directed, but the only thing I changed was instead of dry mustard I used a little bit of regular mustard instead. Also, I added a 12 oz. can of sliced mushrooms as well and it added some bulkiness to the sauce. The short ribs were tender and the sauce was very thick almost like a stew. Very savory, a little bit sweet, but nothing was overpowering. Very good!

Excellent recipe! Great starting point for beef stew. No need for flour, etc. I made this recipe, adding the 'shrooms at Charles of CA's suggestion, then refrigerated overnight. Next day, I removed the fat and the meat, then re-heated and added green beans, diced carrots green pepper and chopped kale. As the veggies Cooke, lid off, the liquid concentrated nicely. I added a bit more Worcestershire sauce, garlic powder, 2 bay leaves,black pepper and salt to kick up the flavors. 20 minutes later, I returned the beef to heat through. It was nicely thickened, with colorful tasty veggies and INTENSE flavor! I served it over wide egg noodles with a dollop of sour cream. A major hit! At the family's request I served it for lunch AND dinner!

I browned my seasoned meat, then fresh mushroom , then fresh carrot and deglazed with a red port and added the juices in place of the h20. Added the rest of the ingredients per recipe cooked 1 hour longer. Served with the egg noodle I and tomato garlic basil bruschetta ! YUM!

I first tried this several years ago and it has become my go-to recipe whenever I find short ribs on sale! Being from Hawaii, of course I serve it over rice!