Short Ribs with Kraut
Submitted by sapwcbtp
Slow-cooked beef short ribs with sauerkraut, Granny Smith apples, onions, and caraway seeds. Make it in the crockpot, oven, or on the stovetop for a hearty German-inspired comfort meal.
YIELD
6 servingsPREP
30 minCOOK
8 hrsREADY
8 hrsThis is the kind of no-fuss, throw-it-together recipe that rewards patience with fork-tender ribs and tangy, sweet sauerkraut.
Parboiled short ribs nestle into a bed of rinsed kraut mixed with sliced Granny Smith apples, onions, garlic, and caraway seeds. The apples melt down and soften the sauerkraut’s sharp bite, while the caraway adds that unmistakable Old World warmth.
Best part? Cook it however works for your schedule. Crockpot on low for 8 hours, in the oven, or simmered on the stovetop. Same incredible result every time.
Chef Tips
- Rinse the sauerkraut under cold water to mellow the sourness. Skip this step if you like it sharp
- Parboiling the ribs first renders excess fat so the finished dish isn’t greasy
- Granny Smith apples hold up best during long cooking. Sweeter varieties will turn to mush
- A pinch of brown sugar balances the tang if your kraut runs on the sour side
Ingredients
Directions
Sorry about the lack of measurements.
This can be done in the crockpot, oven or on top of the stove.
Parbroil the ribs.
Drain the kraut and rinse under cold water.
Slice the apple and onion; mince the garlic.
Mix the kraut, apple, onion, garlic, caraway seeds and brown sugar (if using) together.
Put in a large baking dish and top with ribs.
Bake until the apple and onion are tender.
If using a crockpot, mix all ingredients together and cook on low for about 8 hours.
If doing on top of the stove, mix all together and simmer covered over medium-low heat until the apples and onions are tender.
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