- 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
- 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.
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
"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."
"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!"
"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."
"Great recipe, I've made this several times and my husband and I love them! Would make for company it's so good."
"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!"
"Tender and delicious. Great change from my regular dishes. I will definitely make them again."
"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!"
"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."
"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."