Made these for dinner tonight and they were awesome
wonderful... simple and absolutely delicious! I added 2 inch chunks of carrots toward the end- (about 30 minutes before the dish was to be done) and then let the juices just seep into them when I reduced the liquid. The sweetness from the carrots gave the dish an added depth and were a huge hit.
Fantastic! I actually made the beef the night before and reheated it in its sauce then added the mushrooms the next night and it turned out great. I also had a little red wine on hand so I used that with the beef broth to scrape the pan. I would definitely make this again- it's great for a casual family Sunday dinner but passes the test for a night with guests.
This recipe was delicious. The ribs were really tender and flavorful. I will definitely make it again.