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German-Style Short Ribs

German-Style Short Ribs
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.
8 ServingsPrep: 15 min. Cook: 8 hours

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.
Nutrition Facts: 1 serving (calculated without noodles) equals 302 calories, 11 g fat (5 g saturated fat), 55 mg cholesterol, 378 mg sodium,
© Taste of Home 2013

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German-Style Short Ribs (continued)

Nutrition Facts: 28 g carbohydrate, 1 g fiber, 19 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013