Slow Cooker German Short Ribs

slow cooker german short ribs

Short ribs are not something that I have very often — they’re a fatty cut of meat, and not exactly cheap. But, I’d come across this recipe a while back from Joelen (one of my favorite food bloggers), and kept checking for short ribs to go on sale. No such luck. I couldn’t stand it any longer. I had Hubby splurge and buy them at full price for a comfort food weekend supper. They were delicious. The ribs literally fall off the bone…so tender. And best of all, this dish is conveniently prepared in a slow cooker.

But, at 28 PointsPlus per serving, this dish is definitely a special occasion dish, and not one for my regular menu rotation.

Slow Cooker German Short Ribs

The short ribs are pricey, but all other ingredients should be regular pantry staples.

Slow Cooker German Short Ribs

In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.

Slow Cooker German Short Ribs

In a slow cooker, combine onions, wine, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly.

Slow Cooker German Short Ribs

n a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.

Slow Cooker German Short Ribs

Transfer the short ribs from the skillet to the slow cooker.

Slow Cooker German Short Ribs

Cover, and cook on Low for 6 to 8 hours.

Slow Cooker German Short Ribs

Remove ribs, and turn the slow cooker control to High.

Slow Cooker German Short Ribs

Mix the remaining 2 tablespoons of flour and frozen peas; stir into the sauce. Cook for 10 minutes, or until slightly thickened.

Slow Cooker German Short Ribs

Enjoy!

Slow Cooker German Short Ribs
 
Weight Watchers Info: 28 PointsPlus per serving.
Recipe type: Main Dish
Serves: 6
Ingredients
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 3 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 slice onion, sliced
  • ¾ cup dry red wine
  • 3 tablespoons packed brown sugar
  • 3 tablespoons vinegar
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon dijon mustard
  • ½ teaspoon chili powder
  • 2 tablespoons all-purpose flour
  • ½ cup frozen peas
Instructions
  1. In a small bowl, combine 2 tablespoons flour, salt, and pepper. Coat the short ribs with the flour mixture.
  2. In a large skillet, heat the olive oil over medium-high heat. Brown short ribs in olive oil.
  3. In a slow cooker, combine onions, wine, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder. Mix thoroughly. Transfer the short ribs from the skillet to the slow cooker.
  4. Cover, and cook on Low for 6 to 8 hours.
  5. Remove ribs, and turn the slow cooker control to High. Mix the remaining 2 tablespoons of flour and frozen peas; stir into the sauce.
  6. Cook for 10 minutes, or until slightly thickened.

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