Member since Jul 2013
Thursday, Dec 26, 2013 on FoodNetwork.com
“I made a batch of this for our Christmas family gathering and it was a big hit. I made it almost exactly as described with the minor change of using only 48 ounces of ale rather than 72. I used Samuel Smith's winter ale and I did a taste test with a cup where I added a bit more of the ale and it seemed that it would overpower the Madeira wine so I... ”
"Wow, ribs came out tender like butter, rich and delicious. The only substitution I had to make was the raisins, I didn't have golden raisins and forgot to pick some up so I used regular raisins and the flavor profile was deep and complex with the right amount of sweetness. My only ding was the total amount of liquid on the ribs. I did have twelve "
"This is a tasty dish, however, a few things that could have been better in the instructions. For one thing the scale of this is not obvious. You need a REALLY large bowl to combine everything. Also, I used a deeper casserole dish to cook it in and it just fit. I followed the recipe as portrayed in the video exactly and it turned out great. I think"
"I followed the recipe other than the addition of a small amount of finely diced celery tossed in with the onion, using beef broth instead of chicken and topping with shredded medium cheddar cheese prior to baking. I also cheated and used ';simply potatoes'; pre-made mashed potatoes. It turned out amazing and will now become a regular additi..."