Slow Cooked German Short Ribs
Immerse yourself in the hearty flavors of Europe with these Slow Cooked German Short Ribs, a melt-in-your-mouth dish that’s perfect for cozy evenings. Tender beef short ribs are seared to golden perfection, then slow-cooked in a rich, flavorful broth infused with dark German beer, aromatic caraway seeds, and fresh thyme. The addition of caramelized vegetables, tomato paste, and a hint of apple cider vinegar creates a deeply satisfying sauce that pairs beautifully with mashed potatoes, spaetzle, or crusty bread. With just 20 minutes of prep and the magic of slow cooking, this recipe allows you to enjoy the traditional flavors of Germany without the fuss. Perfect for dinner parties, family meals, or any occasion where comfort food takes center stage, this dish promises bold flavors and unforgettable aromas.
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Recipe Information
Ingredients
- 3 lbs beef short ribs
- 1 large yellow onion
- 3 medium carrots
- 2 celery stalks
- 4 garlic cloves
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup dark German beer (e.g., Dunkel or Schwarzbier)
- 2 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 tsp caraway seeds
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
Instructions
Season the beef short ribs generously with salt and pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer the ribs to a slow cooker.
Chop the onion, carrots, and celery into small chunks. Mince the garlic cloves.
In the same skillet used for searing, add the onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for another minute to caramelize it slightly.
Add the beef broth, German beer, apple cider vinegar, and brown sugar to the skillet. Stir well to combine and scrape up any browned bits from the bottom of the pan.
Pour the liquid and vegetables over the short ribs in the slow cooker.
Add the bay leaves, thyme sprigs, caraway seeds, paprika, and additional salt and pepper, if desired.
Cover and cook on low heat for 6-8 hours, or until the short ribs are fork-tender and the flavors are well developed.
Carefully remove the short ribs from the slow cooker. Strain the liquid to remove the herbs and vegetable chunks, if desired, and adjust seasoning with additional salt and pepper.
Serve the short ribs with the sauce drizzled on top, alongside mashed potatoes, spaetzle, or crusty bread for a complete meal.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.5 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 123 mg | 9% | |
| Iron | 9.8 mg | 55% | |
| Potassium | 1332 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
