Our whole family is excited when I plug in the slow cooker to make these amazing ribs. We like them served over rice or egg noodles. —Bregitte Rugman, Shanty Bay, Ontario

German-Style Short Ribs

dry red wine broth

mango chutney

tapioca

water

brown sugar

cider vinegar

Worcestershire sauce

salt

mustard

chili powder

pepper

bone-in beef short ribs

onions,

noodles parsley

<p>Made this yesterday and both my man friend and I loved it. I followed the recipe exactly (although my crockpot must run hot as it did not take near the recommended time for cooking before it was done). I used regular Mango Chutney, not spicy Mango Chutney. The chutney was a little hard to find at the store, but I was not looking in the right section. A clerk at Whole Foods directed me to the International food aisle, and both regular and spicy chutney were there in a couple of different brands. The meat absolutely fell of the bones. I served it on egg noodles, although I might try mashed potatoes next time. An added bonus was that it smelled wonderful while cooking. Thanks for the recipe.</p>

I've never posted a review before in my life, but this recipe was that good.  I followed it to the letter. The meat was tender and the gravy delicious!  This is a keeper!

I followed this recipe as written.  It was amazing! The sauce is divine and the meat was super tender.  I served the ribs over egg noodles.

Excellent recipe! The meat was so flavorful, moist and tender.   As it cooks it makes quite a bit of juice, which has a wonderful flavor. The only change I will make next time is to increase the amount of tapioca for a thicker gravy.  My husband said of all the many recipes I've tried on him this one is definitely a keeper!

Excellent!  I made the full recipe, even though there are only two of us, anticipating great leftovers.  I cut the vinegar and brown sugar to 1 tbsp. each and added a little extra wine to compensate.  We weren't disappointed; the ribs were even better a day or two later.  I increased the amount of tapioca for a thicker gravy; 1/4 cup was just right.

I tried this recipe when I read my first "Taste of Home" magazine. I didn't realize when I bought the magazine it was a diet issue. There was nothing "diet" about this dish! It was terrific. It's also great with couscous or kasha (buckwheat), instead of noodles.

I was very pleased with this recipe. I thickened the broth with a little cornstarch, and the result was a wonderfully flavorful gravy that had some barbeque undertones. It was a little sweet with both the chutney and brown sugar, so next time I plan to reduce the sugar. Yum!

This is phenomenal !!!   This is what you want to make to impress someone!   We make this time and time again. Just set it and forget it!

These were delicious! Mango chutney was hard to find; it was called Major Grey Chutney and was in the British Interational section of the grocery. These are so good, but there is no way the recipe makes 8 servings. I had 5 pounds of short ribs and it was just enough for three adults and a toddler with plenty of other food. I served it with sauerkraut and mashed potatoes instead of over noodles. The sauce, though, is so delicious! I highly recommend making these and will make the recipe again, probably just with a roast to get more meat.

Tender and delicious.  Great change from my regular dishes.  I will definitely make them again.

I made this once with short ribs and three other times with pot roast meat.  It is such a great recipe!  The meat is tender and the whole family including my two year old loves it.I also used the Major Grey Chutney.

Great recipe, I've made this several times and my husband and I love them!  Would make for company it's so good.

This was very good! My whole family loved it, even my son who is 11.  Sometimes kids don't like alot of food but this one was excellent! Thanks for the recipe.

german-style short ribs

Prep Time: 15 minutes

Cook Time: 8 hours

Total: 8 hours, 15 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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