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

German-Style Short Ribs Recipe

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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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 8 servings


  • 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.


  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

Full-Bodied Red Wine

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

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Reviewed Nov. 3, 2015

"I followed this recipe as written. It was amazing! The sauce is divine and the meat was super tender. I served the ribs over egg noodles."

Reviewed Mar. 31, 2015

"Very good!"

Reviewed Dec. 7, 2014

"Excellent recipe! The meat was so flavorful, moist and tender. As it cooks it makes quite a bit of juice, which has a wonderful flavor. The only change I will make next time is to increase the amount of tapioca for a thicker gravy. My husband said of all the many recipes I've tried on him this one is definitely a keeper!"

Reviewed Nov. 18, 2014 Edited Nov. 27, 2014

"Excellent! I made the full recipe, even though there are only two of us, anticipating great leftovers. I cut the vinegar and brown sugar to 1 tbsp. each and added a little extra wine to compensate. We weren't disappointed; the ribs were even better a day or two later. I increased the amount of tapioca for a thicker gravy; 1/4 cup was just right."

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."

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