Slow-Cooked German Short Ribs Recipe

Cook Time: 500 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. The original recipe (1X) yields 6 servings.

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

Directions

1. In a small bowl, combine the 2 tablespoons of flour, salt, and black pepper. Coat the beef short ribs evenly with this flour mixture.
2. In a large skillet, heat the olive oil over medium-high heat. Brown the short ribs on all sides in the olive oil, ensuring they develop a nice sear.
3. Meanwhile, in a slow cooker, combine the sliced onion, dry red wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, dry mustard, and chili powder. Stir the mixture thoroughly to combine all ingredients.
4. Transfer the browned short ribs from the skillet to the slow cooker and place them in the sauce mixture.
5. Cover the slow cooker with its lid and cook on Low for 6 to 8 hours, or until the short ribs are tender and fully cooked.
6. Once the ribs are done, remove them from the slow cooker. Turn the slow cooker to High.
7. In a small bowl, mix the remaining 2 tablespoons of flour with cup of water. Stir this mixture into the sauce in the slow cooker.
8. Let the sauce cook for an additional 10 minutes on High, or until it thickens slightly to your desired consistency.
9. Return the short ribs to the slow cooker and mix them into the thickened sauce. Serve hot and enjoy!

Nutrition Facts

Per serving (1/6 of the recipe):

• Calories: 589
• Total Fat: 46g (59% Daily Value)
• Saturated Fat: 18g (92% Daily Value)
• Cholesterol: 93mg (31% Daily Value)
• Sodium: 471mg (20% Daily Value)
• Total Carbohydrates: 15g (6% Daily Value)
• Dietary Fiber: 1g (2% Daily Value)
• Total Sugars: 8g
• Protein: 23g (45% Daily Value)
• Vitamin C: 11mg (12% Daily Value)
• Calcium: 30mg (2% Daily Value)
• Iron: 3mg (18% Daily Value)
• Potassium: 369mg (8% Daily Value)

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary depending on your calorie needs. Consult with a healthcare provider or dietitian if you follow a medically restrictive diet.

History of German Short Ribs

German short ribs have their roots deeply embedded in traditional German cuisine, known for its hearty and flavorful meat dishes. Short ribs, a cut of beef from the rib section, were a staple in German homes, particularly in the southern regions. The slow-cooked preparation was popularized as a way to tenderize tougher cuts of meat, making them more palatable and flavorful. Over the centuries, German cooks perfected this method, pairing it with bold and savory ingredients like vinegar, mustard, and Worcestershire sauce. These ingredients contribute to the deep, tangy flavor that defines the dish today.

Regional Variations of German Short Ribs

While German short ribs are enjoyed across the country, different regions have their own unique takes on the dish. In Bavaria, short ribs are often served with kndel (dumplings) or sauerkraut, bringing a sour and rich contrast to the tender beef. In northern Germany, the dish may be paired with potatoes or fresh bread to soak up the savory sauce. In general, the seasoning tends to be more straightforward in the northern parts, focusing on mustard, herbs, and a touch of sweetness from sugar or syrup, while the southern variations may be more aromatic with garlic, onion, and spices like caraway.

How German Short Ribs Differ from Similar Dishes

German short ribs stand apart from similar braised beef dishes due to their distinctive combination of sweet, tangy, and spicy flavors. While other beef recipes, like American-style short ribs, may rely heavily on a sweet barbecue sauce or smoky flavors, the German version emphasizes a balanced taste profile, achieved through the use of ingredients like vinegar, Worcestershire sauce, and chili powder. Additionally, German short ribs are typically slow-cooked to allow the tough meat to become fork-tender, unlike some other methods that may involve quicker cooking techniques or grilling.

Where Are German Short Ribs Typically Served?

German short ribs are commonly served at festive gatherings, family dinners, and hearty meals during colder months. They are a popular choice for Christmas and other special occasions, where their rich flavor complements the hearty side dishes. In Germany, they are often accompanied by classic sides like spaetzle (egg noodles), sauerkraut, or mashed potatoes. Outside of Germany, the dish is also found in restaurants that specialize in German or European cuisine, particularly in regions with a strong German influence, such as parts of the United States, Canada, and Argentina.

Fun Facts about German Short Ribs

• The tradition of slow-cooking meat to make it tender dates back to the early Middle Ages, when boiling meats was the primary method of cooking.
• In some regions of Germany, short ribs are known as "Rinderbraten" when cooked in a similar manner with additional spices.
• German short ribs are often cooked in a mixture of red wine and vinegar, which not only tenderizes the meat but also helps balance the dish's richness.
• While short ribs are popular in Germany, the cut of beef is often considered a luxury in many parts of the world due to its relatively higher cost compared to other cuts.
• German short ribs are not only enjoyed as a main dish, but also used in soups and stews, often served with thick, rustic bread to dip in the broth.

FAQ about Slow-Cooked German Short Ribs Recipe

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