Slow-Cooked German Short Ribs

Recipe View 5 mins In a small bowl, whisk together 2 tablespoons of flour, salt, and pepper. Generously coat the short ribs with this mixture. (5 minutes)

Recipe View 15 mins Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until deeply browned, creating a rich crust. (10-15 minutes)

Recipe View 5 mins In your slow cooker, combine the sliced onions, red wine, chile sauce, brown sugar, vinegar, Worcestershire sauce, dry mustard, and chili powder. Stir until well combined. (5 minutes)

Recipe View 2 mins Nestle the browned short ribs into the sauce in the slow cooker, ensuring they are mostly submerged. (2 minutes)

Recipe View 7 hrs Cover the slow cooker and cook on Low heat for 6 to 8 hours, or until the short ribs are incredibly tender and easily shred with a fork. (6-8 hours)

Recipe View 2 mins Carefully remove the short ribs from the slow cooker and set aside. Turn the slow cooker to High. (2 minutes)

Recipe View 3 mins In a small bowl, whisk together the remaining 2 tablespoons of flour with 1/4 cup of water to create a slurry. Gradually stir this slurry into the sauce in the slow cooker. (3 minutes)

Recipe View 10 mins Cook for 10 minutes, or until the sauce has thickened to your desired consistency, stirring occasionally. (10 minutes)

Recipe View Serve the short ribs over mashed potatoes, egg noodles, or creamy polenta, spooning the luscious sauce generously over the top. Garnish with fresh parsley, if desired.