Short Ribs And Sauerkraut
Savory short ribs simmered with sweet raisins, brown sugar, apple juice and sauerkraut, topped with crisp apples—a hearty, comforting dish perfect for family dinners.
Ingredients
Instructions
- Preheat oven to 325°F (165°C).
- Arrange the beef short ribs in a Dutch oven, seasoning lightly if desired.
- In a separate bowl, combine raisins, brown sugar, apple juice, drained sauerkraut, and sliced tart apples. Pour the mixture over the ribs.
- Cover the Dutch oven with a lid and bake in the preheated oven for about 2½ hours, or until the beef is tender.
Tips & Substitutions
For a richer flavor, sear the beef short ribs in a skillet before placing them in the Dutch oven. You can substitute the apple juice with white wine for a different taste. If you prefer a bit of heat, add a pinch of red pepper flakes to the sauerkraut mixture. This dish is great for meal prep as the flavors deepen after a day in the fridge.
Serving Suggestions
Serve the short ribs over creamy mashed potatoes or with crusty bread to soak up the delicious sauce. A side of roasted vegetables or a simple green salad pairs well to balance the richness of the dish. For a comforting twist, consider serving alongside beef recipes like Beef Noodle Stroganoff (In The Microwave.) for a hearty meal.
Storage & Reheating
Leftover short ribs and sauerkraut can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a saucepan over low heat, adding a splash of apple juice to keep them moist, or microwave in a covered dish until heated through. This warming method helps maintain the tenderness of the beef.
Nutrition & Diet Analysis (per serving)
Each serving of Short Ribs And Sauerkraut contains roughly 613 calories, with 37g protein, 77g carbohydrates, and 20g fat. It is an excellent source of vitamin C (85% of the Daily Value), protein (75% of the Daily Value), and iron (35% of the Daily Value), and a good source of dietary fiber. It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of short ribs?
Yes, you can substitute short ribs with beef chuck roast or brisket. However, cooking times may vary, so ensure the meat is tender before serving. Adjust the cooking time accordingly, as these cuts might need a bit more or less time to become tender.
Is it possible to make this dish in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the ribs first, then add all the ingredients to the slow cooker. Cook on low for 6-8 hours until the beef is tender. This method will yield a deliciously rich flavor.
What can I do if I don't have sauerkraut?
If you don't have sauerkraut, you can substitute with coleslaw mix or even fermented cabbage. Another option is to use a combination of shredded cabbage and a bit of vinegar to mimic the tanginess of sauerkraut.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).