Yummly says this is a 45 minute recipie. The REAL instructions say "Cover and cook on low for 6-8 hours until the meat is falling off of the bone"

I tried this recipe because I'm not very good at cooking short ribs. This recipe is easy and tasted great! I will be using this recipe again!

I was very skeptical about this recipe, it was too easy and will probably be bland or unexciting. I could not have been any more wrong. It was fantastic, so flavorful and super tender. Only problem was there was no left overs as I was expecting

This unfortunately was NOT any good. It was a batch of short ribs swimming in the liquid. Yes you can thicken the liquid. These short ribs need far less liquid, let the fat do the work, and not make a”soup” of bones, cartridge, and meat. You’d do better in a smoker or another method for cooking short ribs.

My family really enjoyed this recipe.

These were excellent. I did have to thicken the sauce at the end but the sauce was amazing,

Very good! Good flavor and tender

This has been the only recipe we use any time we make short ribs its amazing. We don't like to waste flavor so we keep the cooking liquid, refridgerate it over night and let the fat solidify so you can scrape it off anf you have a flavorful amazing sauce over mashed potatoes.

Delicious mine were very tender. I didn't add all honey. Smells fantastic while cooking. Very easy to prepare.

I was not very pleased. It was overly sweet and did not have much flavor. It also wasn't as tender as I would've like. It was actually rather chewy and tuff.