German Style Short Ribs Recipes

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SLOW-COOKED GERMAN SHORT RIBS

Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!

Provided by PEG13

Categories     Main Dish Recipes     Rib Recipes

Time 8h45m

Yield 6

Number Of Ingredients 15



Slow-Cooked German Short Ribs image

Steps:

  • In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
  • In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
  • In a slow cooker, combine onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
  • Cover, and cook on Low for 6 to 8 hours.
  • Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.

Nutrition Facts : Calories 588.7 calories, Carbohydrate 15.4 g, Cholesterol 93.2 mg, Fat 46.4 g, Fiber 0.6 g, Protein 22.7 g, SaturatedFat 18.3 g, Sodium 470.8 mg, Sugar 8.2 g

2 tablespoons all-purpose flour
1 teaspoon salt
⅛ teaspoon ground black pepper
3 pounds beef short ribs
2 tablespoons olive oil
1 large onion, sliced
½ cup dry red wine
½ cup chile sauce
3 tablespoons packed brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
½ teaspoon dry mustard
½ teaspoon chili powder
2 tablespoons all-purpose flour
¼ cup water

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.

Provided by Taste of Home

Categories     Dinner

Time 8h15m

Yield 8 servings.

Number Of Ingredients 14



German-Style Short Ribs image

Steps:

  • 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 : Calories 302 calories, Fat 11g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 378mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 19g protein.

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

GERMAN-STYLE SHORT RIBS

Make and share this German-Style Short Ribs recipe from Food.com.

Provided by Miss Fannie

Categories     Meat

Time 2h8m

Yield 4 serving(s)

Number Of Ingredients 9



German-Style Short Ribs image

Steps:

  • In a large soup pot over medium heat, brown ribs in oil for 6 to 8 minutes; drain. Add soup, water, lemon juice and seasonings; bring to a boil. Cover and reduce heat to low. Simmer for 1-1/2 to 2 hours, stirring occasionally. Stir in bread and serve over noodles.

Nutrition Facts : Calories 1458.9, Fat 131.7, SaturatedFat 54.8, Cholesterol 258.6, Sodium 867.1, Carbohydrate 13.4, Fiber 1.7, Sugar 2.4, Protein 52.9

3 lbs beef short ribs
2 tablespoons oil
10 1/2 ounces French onion soup
1 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
2 -3 slices pumpernickel bread, crumbled
cooked egg noodles

GERMAN-STYLE SHORT RIBS

Number Of Ingredients 9



German-Style Short Ribs image

Steps:

  • In a large soup pot over medium heat, brown ribs in oil for 6 to 8 minutes; drain. Add remaining ingredients except bread and rice; bring to a boil. Reduce heat to low; simmer for 1-1/2 to 2 hours, stirring occasionally. Stir in bread and serve over rice or noodles. Tip: Potluck dinners are a wonderful way to share fellowship with family & friends. Why not make a standing date once a month to try new recipes as well as tried & true favorites?

Nutrition Facts : Nutritional Facts Serves

3 pounds beef short ribs
2 tablespoons oil
1 (10 1/2-ounce) can French onion soup
1 cup water
1 tablespoon lemon juice
1/4 teaspoon ground cloves
1/4 teaspoon pepper
2 slices pumpernickel bread, crumbled
1 cooked rice or egg noodles

GERMAN SPARERIBS AND SAUERKRAUT

This scrumptious dish was introduced to me by my German college roommate many years ago. We fixed it in our dorm room, which was verbotten, so I always associate this meal with an electric fry pan. I seem to remember we cooked the potatoes with the ribs in the same pan, but I think boiling the potatoes separately is a better idea.

Provided by Mary Leverington

Categories     Pork

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8



German Spareribs and Sauerkraut image

Steps:

  • Brown spareribs in a large frying pan on medium heat until most of the fat has been rendered.
  • Remove to a platter temporarily as you fry each batch.
  • Brown the sliced onions and then add the garlic and cook another minute or two, but do not brown the garlic.
  • Remove onions and garlic from the pan briefly with a slotted spoon and pour off any fat that may have accumulated.
  • Place mushroom soup and sauerkraut in the pan and stir well and scrape up any browned bits that may have stuck to the pan.
  • Add onions, garlic, and apples and stir again.
  • Place spareribs on top and cover pan.
  • Cook for about an hour on low, stirring occasionally.
  • Be cautious in adding any salt because of the sauerkraut, but taste and season accordingly.
  • Boil potatoes in salted water until just barely fork-tender.
  • Serve the sauce over the potatoes.

3 -4 lbs pork spareribs, cut into serving pieces
1 large onion, sliced
5 cloves garlic, sliced
2 granny smith apples, chopped (you can leave the skins on)
1 can cream of mushroom soup
1 (28 ounce) can sauerkraut, drained and rinsed well
salt and pepper
12 medium red potatoes

BEEF SHORT RIBS SAUERBRATEN

The 24-hour marinade in this classic German dish, Sauerbraten, ensures succulent short ribs have that signature tanginess. Gingersnaps give the sauce a beautiful texture and add a sweet spiciness.

Provided by Chef John

Categories     World Cuisine Recipes     European     German

Time P1DT4h5m

Yield 6

Number Of Ingredients 23



Beef Short Ribs Sauerbraten image

Steps:

  • Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.
  • Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.
  • Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.
  • Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.
  • Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve.

Nutrition Facts : Calories 626.2 calories, Carbohydrate 18.3 g, Cholesterol 104.2 mg, Fat 49.8 g, Fiber 2 g, Protein 22.6 g, SaturatedFat 20.9 g, Sodium 1458.9 mg, Sugar 9.7 g

3 pounds beef short ribs
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 ½ cups water
⅔ cup cider vinegar
⅔ cup red wine vinegar
12 juniper berries
9 whole cloves
2 bay leaves
1 tablespoon salt
½ teaspoon freshly ground black pepper
1 cup cold water
2 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped
1 carrot, chopped
3 cloves garlic, minced
1 cup water
1 cup chicken broth
2 tablespoons white sugar, or to taste
½ cup crushed gingersnaps
1 tablespoon balsamic vinegar
salt and pepper to taste

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