Mom's Short Ribs and Kraut

Mom’s Short Ribs and Kraut


3 to 4 lbs. Lean Short Ribs
2 Tbsp. Oil, i prefer olive oil
1 cup minced Onions
1 medium Bell Peppers, finely diced
2 cans (16-oz each) Sauerkraut
1 tsp. bottled, minced Garlic
1/4 cup Brown Sugar
3 Tbsp. Cider Vinegar
Salt and Pepper, to taste

In heavy Dutch oven or 4 quart pot suitable for oven use, heat oil. Quickly seer ribs on all sides. Remove. Stir-fry onions, bell pepper and garlic in same pot until crisp-tender. Remove from pot. To pot add kraut; add the stir-fried vegetables, brown sugar, vinegar and salt and pepper, mix well. Add back to pot vegetables and meat. Bake in a preheated oven at 325 degrees until falling off the bone tender. Start testing for doneness after first hour.

Serves: 6

B-man :wink: