Slow Cooker German-Inspired Short Ribs

Name: Slow Cooker German-Inspired Short Ribs
Prep time: 20 min
Cook time: 540 min
Total time: 560 min
Yield: 16
Cuisine: German
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

Recipe GLPRde04931a98fcff

German

Main Course

560 min

250 cal

Servings: 16

Slow Cooker

Stovetop

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff4

All ingredients are routinely stocked at any major Charlotte chain—onion, short ribs, kosher salt, pepper, vegetable oil, flour, tomato paste, canned tomatoes, applesauce, brown sugar, and sauerkraut present no sourcing friction. The stated 560 minutes (nine hours twenty minutes) is honest for a slow cooker braise; actual hands-on time is minimal, making this practical for a working day. At roughly $2.50 to $3.00 per serving, the cost is reasonable given that short ribs are an expensive cut, though the yield of 16 servings assumes a modest portion size. This is a true set-it-and-forget-it family meal that reheats beautifully and befits North Carolina's German heritage communities, but it lacks the local seasonal vegetables (collards, sweet potatoes) that would elevate it beyond solid comfort food.