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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.
  • 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


  • 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.
Nutrition Facts
3 ounces cooked beef: 302 calories, 11g fat (5g saturated fat), 55mg cholesterol, 378mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 19g protein.

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Average Rating:
  • Nancy
    Dec 14, 2018

    I've never posted a review before in my life, but this recipe was that good. I followed it to the letter. The meat was tender and the gravy delicious! This is a keeper!

  • DawnLockhart
    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.

  • DebbieT
    Mar 31, 2015

    Very good!

  • kjcashwell
    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!

  • browns19fan
    Nov 18, 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.

  • dancingfool
    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.

  • luvdecorating
    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!

  • aug2295
    Jan 13, 2013

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

  • jmkasprak
    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!

  • RhondaBellan
    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.