German-Style Short Ribs Recipe

German-Style Short Ribs Recipe German-Style Short Ribs Recipe photo by Taste of Home Rating 5

Our whole family is excited when I plug in the slow cooker to make these fall-off-the-bone tender ribs. We like them served over rice or egg noodles. Husband Mark and I have eight children, ages 16 years to 3 months, whom I homeschool.

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German-Style Short Ribs Recipe
  • Prep: 15 min. Cook: 8 hours
  • Yield: 8 Servings
15 480 495

Ingredients

  • 3/4 cup dry red wine or beef broth
  • 1/2 cup mango chutney
  • 3 tablespoons quick-cooking tapioca
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 4 pounds bone-in beef short ribs
  • 2 medium onions, sliced
  • Hot cooked egg noodles

Directions

  • In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions.
  • Cover and cook on low for 8-10 hours or until meat is tender. Remove ribs from slow cooker. Skim fat from cooking juices; serve with ribs and noodles. Yield: 8 servings.

Nutritional Facts 1 serving (calculated without noodles) equals 302 calories, 11 g fat (5 g saturated fat), 55 mg cholesterol, 378 mg sodium, 28 g carbohydrate, 1 g fiber, 19 g protein.

Originally published as German-Style Short Ribs in Country Woman January/February 2006, p47

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for German-Style Short Ribs

German-Style Short Ribs Recipe

German-Style Short Ribs

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(1-7) of 7 reviews

Reviewed on Jan. 13, 2013 by aug2295

Tender and delicious. Great change from my regular dishes. I will definitely make them again.

Reviewed on Jun. 02, 2012 by jmkasprak

I was very pleased with this recipe. I thickened the broth with a little cornstarch, and the result was a wonderfully flavorful gravy that had some barbeque undertones. It was a little sweet with both the chutney and brown sugar, so next time I plan to reduce the sugar. Yum!

Reviewed on May. 28, 2012 by weinstock

This was fantastic! I had all the ingredients except the chutney, so I substituted orange marmalade. Next time I'll use the chutney.

Reviewed on Apr. 18, 2012 by RhondaBellan

I tried this recipe when I read my first "Taste of Home" magazine. I didn't realize when I bought the magazine it was a diet issue. There was nothing "diet" about this dish! It was terrific. It's also great with couscous or kasha (buckwheat), instead of noodles.

Reviewed on Apr. 01, 2012 by mamamissy

I made this once with short ribs and three other times with pot roast meat. It is such a great recipe! The meat is tender and the whole family including my two year old loves it.

I also used the Major Grey Chutney.

Reviewed on Oct. 05, 2010 by maryanlibrarian

These were delicious! Mango chutney was hard to find; it was called Major Grey Chutney and was in the British Interational section of the grocery. These are so good, but there is no way the recipe makes 8 servings. I had 5 pounds of short ribs and it was just enough for three adults and a toddler with plenty of other food. I served it with sauerkraut and mashed potatoes instead of over noodles. The sauce, though, is so delicious! I highly recommend making these and will make the recipe again, probably just with a roast to get more meat.

Reviewed on Mar. 27, 2008 by dexter1

This was very good! My whole family loved it, even my son who is 11. Sometimes kids don't like alot of food but this one was excellent! Thanks for the recipe.

 
 

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