A lovely way to prepare a tasty cut of meat. I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices.
Excellent. Also used stew meat which yielded tender flavorful dinner with little or no fat. Cooked potatoes in water and residue from browning meat and added them and carrots about one hour before baking done. Just great. - 02 Aug 2004 (Review from Allrecipes USA and Canada)
Doubled the recipe - eliminated oregano. Ribs were very flavorful and tender. Cooking liquid became fatty and would have to be de-greased for use as a gravy, which I did not do (although I am sure it would be delicious) - 29 Dec 2007 (Review from Allrecipes USA and Canada)
I didn't personally like this recipe. Beef ribs are extremely fatty, and the wine, beef broth and oregano didn't lend that much flavor to the dish. You can't even make gravy from the broth in the pan because of the fattiness of the ribs. The meat was, however, very tender but I had to get it away from the fat!! - 09 Sep 2004 (Review from Allrecipes USA and Canada)