I didn't have an onion or thyme on and so I added 2 tbsp of onion flakes and substituted basil for thyme. I went for 8 hrs on low; it literally fell off the bone! I doubled the recipe ( but not eat) so I wouldn't need to watch it at all bc of the little liquid it produced. It was amazing!

Very easy to prepare and tasty! I will definitely make this again.

This may just be the best thing I have ever cooked. Absolutely amazing. Used half a jar of Rao's marinara along with some left over homemade sauce I had. Used only a tblsp of wrochestershire and also dipped the meat in seasoned flour and browned in cast iron skillet before adding to crock pot. the meat was so tender you could shred it with a fork. I served it with mashed sweet and white potatoes and salad and french bread. the second day we shredded the short ribs and added it to the left over sauce (there was a lot of sauce left) and served it over pasta (like a meat sauce). It was great!

Spectacular recipe - I got great results without browning the ribs first. Also, DOES NOT NEED A CROCKPOT! I did this in Dutch oven on the stovetop, first 15 minutes thing done on High in dutch over, then cooked on low heat for 2 hours. Secret is keeping the lid on the pot and not checking on it. Also - I did not like the amount of Worcestershire sauce and would cut it in half next time around.

This is a fabulous recipe! The only minor change is to brown the ribs first - it does make a huge flavour difference. Other than that - FANTASTIC!!

This is a fool proof recipe.. We had dinner plans so I put it in the crock pot and when we got home later we used some of the meat for a savory sandwich on artisan bread. I added 4 cups of water and a pound of bean to the pot liquor and reset the time. Tommorows dinner will be the short ribs with savory 16 bean soup . Yum!

these are amazing; make home made bread to sop up the sauce!
I browned the ribs before putting in the crock pot

Simply Great!!! This recipe has all the right seasonings for a very tasty meal. The only changes I made was to brown the ribs after seasoning with salt and pepper and dusting with flour. Also, I added about 1 tablespoon of flour towards the end of the cooking time to thicken the sauce up a bit. The end result was delicious, rich and hearty comfort food. The ribs were fabulous...falling off the bone tender, and the sauce was out of this world luscious. We served this with garlic mashed potatoes, roasted beets, and some homemade French bread for sopping up the extra gravy. Thanks for another new family favorite.

I have been searching for this recipe for years. I originally had it in a restaurant in Alberta and it was called Buffalo Ribs. Serve with boiled potatoes and enjoy!

[I posted this recipe.]