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German-Style Short Ribs Recipe

German-Style Short Ribs Recipe

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 YIELD: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

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.

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.

Reviews for German-Style Short Ribs

Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Mar. 31, 2015

"Very good!"

MY REVIEW
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!"

MY REVIEW
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."

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!"

MY REVIEW
Reviewed Apr. 18, 2012

"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."

MY REVIEW
Reviewed Apr. 1, 2012

"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."

MY REVIEW
Reviewed Oct. 5, 2010

"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."

MY REVIEW
Reviewed Mar. 27, 2008

"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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Wine Pairings

Full-Bodied Red Wine

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