How To make German Short Ribs Crockpot
Ingredients
3
pounds
beef short ribs
2
tablespoons
flour
1
teaspoon
salt
1/8
teaspoon
pepper
2
tablespoon
shortening
2
medium
onions, sliced
1/2
cup
red wine, dry
1/2
cup
chili sauce
3
tablespoons
brown sugar
3
tablespoons
vinegar
1
tablespoon
worcestershire sauce
1/2
teaspoon
dry mustard
1/2
teaspoon
chili powder
2
tablespoons
flour
Directions:
Coat shortribs in mixture of 2 tablespoons flour with salt and pepper.
Melt shortening in large skillet. Add ribs and brown on all sides. Pour off excess fat.
In crockpot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, worcestershire, mustard, and chili powder.
Cover and cook on low for 6 to 8 hours. Turn heat to High. Thicken with 2 tbs. flour that has been mixed with a small amount of water.
Cook until slightly thickened or about 10 minutes. Serve over wide egg noodles.
How To make German Short Ribs Crockpot's Videos
Old Recipe From My Grandma For Ribs and Sauerkraut.
Old world ribs and sauerkraut recipe from my grandma. Simple, delicious, easy to make and it's good for You. Those two things (ribs and sauerkraut) go with potatoes or our favorite, fresh sourdough bread. All You need is ribs, sauerkraut, onions, carrot, few spices and oven
EUROPEAN FAVORITES
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MUSHROOM SOUP ????
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SAUERKRAUT SOUP ????
Traditional German Pork Ribs and Sauerkraut| Crock Pot
In this video you will see how to cook Traditional German Pork Ribs and Sauerkraut in a Crock Pot with Gravy. These spare ribs are not for the stove top. It’s an ingenious way of cooking. If you like your ribs with dumplings then you will love these no apples involved. Pork ribs are tough, stringy, and require a slow cooking method to be pleasant. Acidic sauerkraut tenderizes and seasons the meat. Let the comforting aroma of Spare ribs and sauerkraut permeate your home all day like a pioneer woman. The hardest part of this dish is waiting for it to be ready!
Ingredients
Beef Short Ribs
2 Cans Sauerkraut
1 tsp. Honey
5 Cloves Garlic
Salt
Pepper
1/2 Onion
1/2 cup Flour
2 Tbsp. Soy sauce
1/2 cup Milk
Chili Powder
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Beef Short Ribs Oktoberfest German Style
Hey Guys, with the weather getting cooler there is no better time than now to fire up the grill and cook some really interesting dishes and today we’re doing just that with some german style beef short ribs for Oktoberfest. While these short ribs are definitely going to get their time in the smoke they aren’t exactly your traditional take on beef BBQ, but on cooler days like today this is going to hit the spot for sure. Serving these ribs up with a gravy over noodles much like beef stroganoff is a really fun way to take what you’ve learned about smoking meats, applying that knowledge to another dish, and really pushing it over the top with it. I had a lot of fun making this and I hope you will too. As always if you have any questions feel free to reach out to me and until next time, y’all take it easy.
Akorn Kamado -
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Easy Dutch Oven Short Ribs
Join us for another easy dutch oven recipe. Braised short ribs with fingerling potatoes and carrots. This is a great dish for beginners.
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Cooking up some Pork Ribs and Sauerkraut
Baby Back Pork Ribs and Sauerkraut. My Dad used to cook this up when we were kids. I think it's a German dish. It's pretty good actually.
A Side of Baby Back Ribs
Cut into smaller sections
1 Cup of Brown sugar more or less to taste
1 64 ounce jar of Sauerkraut, juice and all
Salt and Pepper as desired
Place sectioned meat in a crock pot or slow cooker
Layer Brown sugar on top,
Cover with Sauerkraut and close the lid
Cook on high for two hours
Then cook on a low simmer for four more hours
Serve with potatoes or rice
Nobody cooks pork ribs in the pan like my husband! The onion is the secret!
Nobody cooks pork ribs in the pan like my husband! The onion is the secret!
Ingredients:
pork ribs - 800 g (28.2 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
thyme - 15 g (½ oz)
oil - 20 ml (0.7 fl oz)
Cook over low fire for 15 min
onion - 400 g (14 oz)
salt - 10 g (0.35 oz)
smoked paprika - 10 g (0.35 oz)
herbs of Provence - 10 g (0.35 oz)
Cook over low fire with lid for 35 min
mashed potatoes - 350 g (12.35 oz)
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