Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat 2 pounds of boneless beef short ribs dry with paper towels and season them generously with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the seasoned short ribs for 3-4 minutes per side until well-browned, and remove them to a plate.

3. 3

   Add 1 large chopped yellow onion to the same pot, sautéing for 5-7 minutes until softened, then stir in 3 cups of drained and rinsed sauerkraut, 1.5 cups of beef broth, 0.25 cup of apple cider vinegar, 2 tablespoons of brown sugar, 1 tablespoon of Dijon mustard, 1 teaspoon of dried thyme, and 2 bay leaves.

4. 4

   Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid, then bring the mixture to a simmer.

5. 5

   Cover the Dutch oven tightly and transfer it to a preheated 325°F (160°C) oven, braising for 2.5 hours, or until the short ribs are fork-tender.

6. 6

   Stir in 1 large chopped Granny Smith apple during the last 30 minutes of braising.

7. 7

   Remove the bay leaves before serving the Sauerkraut-Braised Beef Short Ribs with Spiced Apples warm.