Delicious, but super fatty. After removing as much fat as I could (I needed a fat separator gizmo), I boiled the pot liquid to about half the volume and whisked a simple flour roux for a thicker gravy. I served over couscous. Couldn't find the dried mushrooms, so sliced fresh small portabellas stood in and did just fine. No need for fancy wine - I had a 750ml bottle of red Goya cooking wine and it did the trick. The parsnips were unusual for my table and were a big hit. Next time, I'll pick the julienne sliced sun-dried tomatoes instead of the halves. The six quart crock pot was pretty full, so I wouldn't play around by adding extra ingredients. But if there's room next time, I'd like to try some Napa cabbage for its flavor and texture. Ours took about 5.5 hours on high, so next time we'll budget 8 hours on low.
This was so tasty and we are going to make it again. However 8-9 hrs on high is way too long to cook this. We're going to try 8-9 hours on low. This was boiling away after 3-4 hours. My husband just said "this is definitely a keeper dish". Can't wait to try it again. I'm giving it 4 stars.
Whew! Boy is colesmom right. I did check out the calories and fat right away and thought they were for the entire dish! When I came back down to planet Earth I thought: I would have to a) reduce those numbers somehow; b) starve myself the day before; or c) not make it at all, but rather dream of these ribs! (;-) ps: Those figures are for about a 1 lb. per serving. (They use 5 lbs. of ribs and it says it serves 6 !!!)
Dang! Check out the calories and the fat before you make this recipe!!!