Slow Cooker Recipes: Slow-Cooked German Short Ribs

Oct 18, 2007 this was amazing. Served it over mashed potatos in a bowl and WOW.....my husband was a little leary of this saying it kind of tasted like sweet and sour until we put it over the mashed potatos and then even he ate a whole bowl of it....the only issue next time may be to leave out the vinegar....otherwise everyone thought this was wonderful and it is a new comfort food meal. As a note, I made with boneless short ribs and they kind of fell apart they were so tender, which was perfect over teh mashed potatos....reminds me of something you might get in a soul food restaurant down in the south, oddly....A must try!!! oh and have your butcher at your grocery store trim all the fat off of the short ribs ahead of time, takes them about a minute and cuts down on the fat...I had no fat buildup by doing this...they do it for free, you just have to ask!

—CHEFANDERSEN 

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