They were a little fatty - and a little too much for my little slow cooker! But they turned out great - so easy to do before work and something great to come home to. The ribs had to do two layers, as opposed to just one on the bottom. The mushrooms were probably not necessary, and (because of my love of tomatoes) I used a full 28oz can. AND I followed the recipe in Bon Appetit for tomato sauce - and it was AMAZING. I combined onions, garlic over heat, and added the meat (which I hand shredded) and a can of whole tomatoes. I then served over fresh homemade pasta (papperdale). I made two great dishes from this one short rib recipe, both of which i could eat again and again and again.