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Slow-Cooked German Short Ribs


"Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!"
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8 h 45 m servings 589 cals
Original recipe yields 6 servings


  • Calories:
  • 589 kcal
  • 29%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 471 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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, chili sauce, 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 with 1/4 cup water, and stir into the sauce. Cook for 10 minutes, or until slightly thickened.


  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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Read all reviews 326
  1. 404 Ratings

Most helpful positive review

Oh. My. Goodness. Just finished eating dinner and it was awesome. I used 4 pounds of short ribs and doubled the sauce on the advice of other reviewers. I did reduce the sugar and would reduce it...

Most helpful critical review

This came out well, no major issues with the cooking. However, flavor was off. Way too sweet, not enough flavor depth, perhaps decreasing the sweetness woud change this? Between the chili sauce ...

Most helpful
Most positive
Least positive

Oh. My. Goodness. Just finished eating dinner and it was awesome. I used 4 pounds of short ribs and doubled the sauce on the advice of other reviewers. I did reduce the sugar and would reduce it...

I made a few changes to this recipe. Instead of the 1/4 c of water, I used extra red wine. I also only used 2 Tablespoons of brown sugar total. I write this because I doubled the sauce, as oth...

These are very tasty, with a nice sweet-sour flavor. I wondered about the chili powder in a German recipe, but it was good. I made these for a potluck dinner at church and all that was left we...

This was better than the short ribs at Bouchon in Vegas. I made a few changes: -browned and slow cooked in dutch oven for 6 hours -used ketchup instead of chili sauce -to thicken at the end, I ...

I have used a very similar recipe as this for years. My recipes' portions are a little different. IT IS GREASY! Here's a tip: More than double the sauce. Set half of the sauce aside. About 30...

this was amazing. Served it over mashed potatos in a bowl and husband was a little leary of this saying it kind of tasted like sweet and sour until we put it over the mashed potatos a...

This is absolutely delicious, especially the sauce it makes. My fiance thinks short ribs are a little "too fatty" so next time I think I will try making a chuck roast using this recipe. Highly r...

These ribs are amazing! Wonderful flavor. My husband actually dreamt about them, so we had the leftovers for dinner the following night - he never eats leftovers. I made them 3 days ago, and ...

This recipe is so delicious! I've made it several times and get rave reviews. I love opening the door after work and smelling these short ribs ready and waiting for me! Sometimes when I'm presse...