Recipe courtesy of Paula Deen
Sauerkraut and Ribs
Total:
2 hr 55 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 55 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Set Dutch oven over medium-high and heat the vegetable oil.

You can also cook this dish in the oven at 325 to 350 degrees F for the same time.

Season the ribs with salt and pepper. Lay ribs in the oven, meat side down and sear them in a single layer. Transfer them to a platter. Add the onions and saute until softened, scraping up any browned bits from the ribs. Add potatoes. Add ribs back in and cover with sauerkraut. Poor wine over top. Cover the Dutch oven and lower the heat. Simmer the pot on the stove for 2 to 3 hours until the ribs are very tender.

If the dish gets too dry at any point stir in a little chicken broth or water to keep it moist.

Serve garnished with parsley sprigs.

IDEAS YOU'LL LOVE

Prime Rib

Recipe courtesy of Michael Symon

Rib-Eye Steak

Recipe courtesy of Justin Burke-Samson

Rib Dry Rub

Dry Rub Baby Back Ribs

Recipe courtesy of Food Network

Standing Rib Roast

Recipe courtesy of Bobby Flay

Braised Short Ribs

Recipe courtesy of Wolfgang Puck

Rib-eye Steak

Braised Short Ribs

Recipe courtesy of Ree Drummond

Beef Short Ribs

Recipe courtesy of Treetops Restaurant

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking