Slow-Cooked German Short Ribs Recipe
Beef short ribs and onions slow cooked in a spicy red wine sauce. Goes great over wide egg noodles.
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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.
This is a recipe for simple slow-cooked beef short ribs with a consomme-based dipping sauce.
Chef John's sherry-braised beef short ribs are a foolproof and delicious addition to your dinner menu.
I gave this 5 stars because if I made it as it says, I know it would not have been disappointing. On that note I made some modifications based on other reviews. I used fairly lean short ribs, flour and seasoning coating then browning as directed to seal in all the juices. I doubled the liquids with only the wine (NO WATER ADDED) and 2 Knoor's beef pods 1/2 the chili sauce for fear of being too spicey. Added 1 T each Rosemary and Thyme and Trader Joes 21 seasonings. Covered bottom of crock with 1 chopped onion then added browned meat on top then more onion. Poured wine mixture over and cooked for 6 hrs. Excellent flavor and husband LOVED. Served over "short" Spatzel german noodles. The gravy didn't need to be thickened with flour at all. Perfect consistency! I add a little more chili sauce next time just to get closer to the actual recipe ingredients. The Knoor's flavor pods really do add a great deal of flavor to whatever your cooking. I add chicken pods to my chicken soup, just to punch it up and gives mor
This is absolutely delicious, especially the sauce it makes. My fiance thinks short ribs are a little "too fatty" so next time I think I will try making a chuck roast using this recipe. Highly recommend this recipe. Oh, also, I didn't use a slow cooker. Just browned in a dutch oven and finished in a 325 degree oven for about 3 hours. Perfectly tender.
I have used a very similar recipe as this for years. My recipes' portions are a little different. IT IS GREASY! Here's a tip: More than double the sauce. Set half of the sauce aside. About 30 to 60 mins. before serving I strain the sauce from the crock pot and add the sauce that I had set aside. I freeze the strained sauce in an ice cube tray, after frozen I put into a freezer bag and put one or two into beef soups and gravy. Good luck and thanks for the recipe.