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

German-Style Short Ribs Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 8 servings

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

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.

Directions

  1. In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions.
  2. 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.
Originally published as German-Style Short Ribs in Country Woman January/February 2006, p47

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.

Full-Bodied Red Wine

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

Reviews for German-Style Short Ribs

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Nov. 18, 2014

"Excellent! I made the full recipe, even though there are only two of us, anticipating great leftovers. We weren't disappointed; the ribs were even better a day or two later. Next time I will increase the amount of tapioca for a thicker gravy."

MY REVIEW
Reviewed Nov. 4, 2013

"Great recipe, I've made this several times and my husband and I love them! Would make for company it's so good."

MY REVIEW
Reviewed Oct. 22, 2013

"This is phenomenal !!! This is what you want to make to impress someone! We make this time and time again. Just set it and forget it!"

MY REVIEW
Reviewed Jan. 13, 2013

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

MY REVIEW
Reviewed Jun. 2, 2012

"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!"

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