Serves 16
560 min
Slow Cooker German-Inspired Short Ribs
Recipe GLPRde04931a98fcff
Tender beef short ribs braised low and slow with sauerkraut, tomatoes, and applesauce for a rich, tangy German-style comfort dish. The meat falls off the bone after hours of gentle cooking, creating a savory and slightly sweet sauce perfect over egg noodles or mashed potatoes.
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Ingredients
1 small onion, peeled and sliced
3 pounds bone-in, English-cut beef short ribs
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon vegetable oil
1/3 cup all-purpose flour
1 tablespoon tomato paste
1 (15-ounce) can diced tomatoes, with juice
1 1/2 cups unsweetened applesauce
1 tablespoon packed dark brown sugar
1 (15 to 16-ounce) jar or package sauerkraut, drained
Directions
Pat the beef short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.
In a shallow dish, combine the all-purpose flour with an additional pinch of salt and pepper. Lightly coat each short rib with the flour mixture, shaking off excess.
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, brown the short ribs on all sides until a golden crust forms, about 3 to 4 minutes per side. Do not crowd the pan. Transfer the browned ribs to a plate.
Place the sliced onion on the bottom of a slow cooker. Arrange the browned short ribs over the onion.
In a bowl, whisk together the tomato paste, diced tomatoes with their juice, unsweetened applesauce, and packed dark brown sugar until well blended.
Pour the tomato-applesauce mixture over the short ribs. Scatter the drained sauerkraut over and around the ribs.
Cover the slow cooker and cook on the low setting for 8 to 10 hours, or until the beef is fork-tender and the internal temperature of the meat reaches 145°F. The meat should pull away from the bone easily.
Transfer the cooked short ribs to a serving platter. If desired, skim any excess fat from the cooking liquid and spoon the sauce and sauerkraut over the ribs. Serve hot.
