If you are fans of slow-cooked comfort food, you're going to love these Short Ribs which have almost Sauerbraten flavours. All of the classic sweet, tangy and richly spiced flavours combine with succulent beef short ribs that cook to melt-in-the-mouth perfection. The resulting dish is hearty, flavourful and wonderfully comforting, making it a perfect choice for cool weather dining.
This is the kind of meal that rewards patience. The long, slow cooking transforms humble short ribs into something truly special, with rich flavours and melt-in-the-mouth tenderness.
This is comfort food at its finest.
Back in the late 1970's when I was a very young Bride with two small children we lived in Calgary, Alberta for a while, and then later on near Edmonton in a small town called Stony Plain. We were friends with a lovely couple names Bob and Lil.
These people were the salt of the earth and so very kind to me. I was thousands of miles away from my own family, with little or no support, with a husband who was often away and they kind of took me under their wing.
Lil was a bit of a diamond in the rough and a fantastic cook. She had raised a large family, and was a great mentor. All her girls were great cooks also. One even had her own restaurant. Thankfully they were happy to share their recipes with me, which I laboriously copied out in my Big Blue Binder. This recipe is one of theirs.
You need to begin these the night before as the ribs need to be marinated in a mixture overnight. The next day you remove them from the marinade (Saving it) and then you brown the meat. You can then either simmer them on top of the stove, using the reserved marinade, covered tightly, or braise them in the oven, again tightly covered.
This time I braised them in the oven. Delicious ribs with a distinct Sauerbraten flavour. The resultant gravy is really delicious and that meat just melts in your mouth. No short ribs? No problem, you can do a pot roast the same way. Always delicious.
⭐INGREDIENTS NEEDED⭐
There is nothing complicated here. If you are not able to find short ribs, you can do the same thing with stewing beef or steak, a pot roast, brisket, etc. All will work fine and come out delicious. Six pounds of meat sounds like a lot, but bear in mind that most of it is bone. This tastes very similar to a German Sauerbraten.
- 6 pounds beef short ribs
- 2 cups (480ml) tomato ketchup
- 2 cups (480ml) water
- 1/4 tsp ground allspice
- 2 TBS sugar
- 2 TBS prepared horseradish
- 2 broken bay leaves
- 2 TBS dry mustard powder
- 2 TBS red wine vinegar
- 2 TBS worcestershire sauce
- 1/2 tsp black pepper
- 1 tsp salt
- 4 onions, peeled and thinly sliced
- flour
- fat for browning
⭐NOTES ON INGREDIENTS⭐
Beef Short Ribs
The star of the show! Short ribs are beautifully marbled with fat and connective tissue, which melts during the long cooking process to create succulent, fork-tender meat.
Tomato Ketchup
An usual ingredient for a traditional sauerbraten inspired dish, but it provides sweetness, tanginess, and body to the sauce. It also helps to create a rich and glossy gravy.
Water
Combines with the ketchup and seasonings to create the braising liquid. Beef stock could be substituted for it for an even richer flavour if desired.
Ground Allspice
A classic sauerbraten flavour. It's warm notes of clove, cinnamon and nutmeg help to tive the dish its distinctive flavour.
Sugar
Balances the acidity from the vinegar and the tanginess of the ketchup, creating the sweet and sour profile that Sauerbraten is known for.
Prepared Horseradish
Adds a gentle sharpness and depth. Don't worry, the flavour mellows considerably during the long cooking time.
Bay Leaves
Contribute a subtle earthy flavour that complements the richness of the beef.
Dry Mustard Powder
Adds a gentle warmth and complexity to the sauce without making it taste mustardy.
Red Wine Vinegar
Provides the characteristic tang associated with Sauerbraten. The acidity also helps to tenderize the meat during cooking.
Worcestershire Sauce
A flavour powerhouse. It adds savoury umami notes and enhances the richness of the beef.
Onions
As they cook, the onions soften and melt into the sauce, adding sweetness and body to the finished gravy.
⭐HOW TO MAKE LIL'S BEEF SHORT RIBS⭐
These, although somewhat time consuming, are not difficult to make at all.
- Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Mix everything well together. (I usually do this in a large zip lock baggie and then place the baggie in a bowl to prevent accidents in the refrigerator.)
- Cover tightly and then refrigerate overnight. (This is integral to the recipe.)
- The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade. (DO not throw the marinade away.)
- Pat the ribs dry and coat in flour, shaking off any excess. (You don't want big clumps of flour.)
- Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides. (Take your time to get a nice colour on them.)
- Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious! (See notes for an alternate plan.) (I really prefer doing them in the oven myself.)
Notes
Alternately these can be baked, covered tightly, in a slow oven for several hours. (about 325*F/160*C/gas mark 3)
⭐HINTS AND TIPS FOR SUCCESS⭐
Don't skip the browning
Taking the time to brown the short ribs well on all sided add a rich depth of flavour to the finished dish. Those caramelized bits are pure gold.
Cook low and slow
Short ribs need gentle, prolonged cooking to become meltingly tender. Resist the urge to rush the process.
Taste before serving
The balance between sweet and sour is one of the hallmarks of this dish. Taste the gravy before serving and adjust as needed.
Use a heavy-bottomed saucepan
A Dutch oven or other heavy bottomed flame proof casserole dish distributes the heat evenly.
Make ahead if you can
Like many braised dishes, this often tastes even better the next day after the flavours have had time to meld really well.
Remove excess fat
Short ribs can release quite a bit of fat during cooking. Skimming off any excess before serving will result in a cleaner-tasting sauce.
Keep at a gentle simmer while cooking
A rolling boil can make the meat tough. Low and steady is the key to success.
⭐FREQUENTLY ASKED QUESTIONS⭐
DO I NEED TO USE SHORTRIBS?
Not at all. I can appreciate that they are not always available. Feel free to use any other kind of braising beef in the place of the ribs.
CAN THIS BE MADE AHEAD OF TIME?
Yes, in fact the flavours deepen beautifully overnight, making this an excellent make-ahead dish.
WHAT CAN I SERVE WITH THIS DISH?
Mashed potatoes, baked or boiled potatoes, buttered noodles, spaetzle, red cabbage, or roasted root vegetables all pair beautifully with the rich gravy.
CAN I FREEZE ANY LEFTOVERS?
Absolutely. Cool completely, pack into an airtight freezer container, label and date. Freeze for up to three months, thawing in the refrigerator overnight before reheating. Reheat thoroughly in a low oven.
CAN THIS BE MADE IN THE SLOW COOKER?
Yes, brown the meat first, then transfer everything to the slow cooker and cook on low until the ribs are fork-tender.
⭐A FEW MORE RECIPES USING BEEF FOR YOU TO ENJOY ⭐
Beef is not something we enjoy very often these days, what with the cost of it and all, but when we do, here are a few other ways we like to cook and eat it.
BEEF STEW FOR TWO WITH BISQUICK DUMPLINGS - Stew and dumplings. Is there anything more comforting on the planet? I think not. This is my favourite stew recipe, downsized for just two people. Tender and juicy pieces of melt-in-the-mouth beef with tender vegetables in a delicious gravy, topped with fluffy dumplings. What could possibly be bad about this?
CROCK POT MONGOLIAN BEEF - Sort of like a pot roast with Mongolian flavours, garlic, soy sauce, brown sugar, rice wine vinegar, ginger, red chili flakes,etc. cooked low and slow until the meat melts in the mouth, ready to shred into chunks and serve with your favorite sides. This really is delicious.
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Yield: 6 servings
Lil's Beef Short Ribs
Prep time: 10 HourCook time: 2 H & 20 MTotal time: 12 H & 20 M
I named these tasty ribs after the lovely woman who shared the recipe with me back in the 1970's. Tender and delicious, these melt in the mouth. They also freeze well.
Ingredients
- 6 pounds beef short ribs
- 2 cups (480ml) tomato ketchup
- 2 cups (480ml) water
- 1/4 tsp ground allspice
- 2 TBS sugar
- 2 TBS prepared horseradish
- 2 broken bay leaves
- 2 TBS dry mustard powder
- 2 TBS red wine vinegar
- 2 TBS worcestershire sauce
- 1/2 tsp black pepper
- 1 tsp salt
- 4 onions, peeled and thinly sliced
- flour
- fat for browning
Instructions
- Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Mix everything well together.
- Cover tightly and then refrigerate overnight.
- The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade.
- Pat the ribs dry and coat in flour, shaking off any excess.
- Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides.
- Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious! (See notes for an alternate plan.)
Notes
Alternately these can be baked, covered tightly, in a slow oven for several hours. (about 325*F/160*C/gas mark 3)
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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If you're looking for a hearty, comforting meal that practically cooks itself, this Pork Chops with Cranberry Sauce and Stuffing is just the thing. Tender, juicy pork chops bake atop a layer of sweet/tart whole berry cranberry sauce, with a layer of stuffing capping the chops. The combination is pure comfort, bringing together flavours that feel both homey and a bit special at the same time.
Simple enough for a family supper and delicious enough for company, this easy one-dish meal delivers all the cozy goodness of a holiday dinner without all the work. Serve it with your favourite sides and vegetables and watch everyone comeback for seconds!
This recipe I am sharing with you today is one of those recipes that tastes even cozier than the effort required to make it. It is a perfect dish for a quick and easy midweek supper, requiring only three simple ingredients.
Simply seasoned pork chops are laid out in a baking dish, atop sweet/tart cranberry sauce and then topped with a simple stuffing, covered and then baked to tender and juicy perfection.
I believe this is a recipe I originally got from the Kraft website a number of years ago. I used to make it in England using Paxo Stuffing mix. It was always so delicious. You can of course use North American stuffing mix, from the box or homemade.
You can also use either boneless or bone in chops. I have done it both ways. Bone in do take a bit longer to cook, so bear that in mind.
These make a really delicious supper when served with potatoes or rice and a veggie on the side. Yesterday we had leftover baked potatoes fried in butter with onions and some corn. We were two very happy campers.
INGREDIENTS NEEDED
TO MAKE
🐖CRANBERRY CHOPS WITH STUFFING🐖
Only three simple ingredients. A great store cupboard meal.
- 6 boneless Pork loin chops, 3/4 inch thick
- 1 can of whole berry cranberry sauce (in the UK, use two jars,)
- 1 package of stuffing mix for chicken, prepared according to the package (In the U.K. use Paxo)
- salt and pepper to taste
🐖NOTES ON INGREDIENTS🐖
The star of the dish! I like to use thick cut boneless chops. Loin or sirloin. Bone in chops are especially flavourful but will take longer to cook.
Cranberry Sauce
This adds a lovely sweet-tart flavour that complements the richness of the pork beautifully. Whole berry sauce provides a bit more texture, but jellied cranberry sauce can also be used with excellent results.
Stuffing Mix
A packaged herb seasoned stuffing mix makes this recipe wonderfully simple and convenient. The savoury herbs pair beautifully with both the pork and the cranberry sauce. Feel free to use your favourite variety.
HOW TO MAKE
🐖CRANBERRY CHOPS WITH STUFFING🐖
Nothing could be easier to make than this simple dish.
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow casserole dish large enough to hold the chops in a single layer. (You want them to lay flat and have a bit of room around each for the air to circulate.)
- Open the can of cranberry sauce and dump it into the casserole dish. Mash it out with a fork to cover the bottom of the dish in an even layer. (If using homemade cranberry sauce, just cover the bottom of the baking dish in an even layer.)
- Season your chops lightly or according to taste. Lay them on top of the cranberry sauce, spacing them evenly, and leaving a bit of space in between to allow the air to circulate. (This helps them to cook evenly. If you like you can season and brown the pork chops first.)
- Divide the prepared stuffing between the chops, placing an even amount on top of each one. (easy peasy.) Cover tightly with foil.
- Bake in the preheated oven for 25 minutes.
- Uncover and bake for a further 10 minutes at which time the pork should be cooked through and the stuffing golden brown. (Internal temperature of Pork registers 145*F/63*C)
- Leave to stand for several minutes before serving. Drizzle a bit of the sauce over each chop. (Letting it rest allows the juices of the pork to be reabsorbed back into the meat.)
🐖HINTS & TIPS FOR SUCCESS🐖
Take the chill off
For really juicy pork chops, bring them out of the refrigerator about 20 to 30 minutes before cooking. Taking the chill off helps them cook more evenly and stay tender.
Choose chops of similar thickness
This helps them to cook evenly so that every chop comes out tender and juicy. I cut mine into chops from a boneless pork sirloin roast.
Don't overcook the pork
Pork chops are at their best when cooked to an internal temperature of 145*F/63*C. Overcooking can make them dry.
Let the chops rest before serving
A few minutes of resting time allows the juices to redistribute through the meat.
Use whole berry cranberry sauce for added texture
The whole berries add little bursts of tart-sweet flavour that pair beautifully with the savoury stuffing.
Moisten the stuffing well
Make sure the stuffing mixture has enough liquid to stay tender during baking without becoming soggy.
Add some extra flavour to the stuffing
A handful of sauteed onions, celery, apple or chopped pecans can take the stuffing to the next level. I added chopped dried cranberries.
🐖FREQUENTLY ASKED QUESTIONS🐖
CAN I USE BONE IN CHOPS?
Yes, by all means. They will work beautifully, but just bear in mind that they may take a bit longer to cook.
WHAT KIND OF CRANBERRY SAUCE SHOULD I USE?
I recommend the whole berry sauce, which will add a bit more texture. In the U.K. it comes in small jars so you will need two of those. You can use homemade cranberry sauce if you wish. You will need enough to cover the bottom of the dish in an even layer.
CAN THIS RECIPE BE MADE AHEAD OF TIME?
You can assemble the stuffing and cranberry sauce ahead of time and refrigerate. When you are ready, simply add the chops and bake.
WHAT SIDE GO WELL WITH THIS DISH?
Any vegetable, potatoes, rice, or even a crisp garden salad for the light eaters.
CAN I USE HOMEMADE STUFFING?
Absolutely. If you have a favourite stuffing recipe, it can be substituted in place of the stuffing mix.
IS THIS A GOOD RECIPE FOR HOLIDAY MEALS?
It certainly is. The combination of pork, cranberry sauce and stuffing brings all the cozy flavours of the holidays to the table.
DO THE LEFTOVERS REHEAT WELL?
Yes! Store the leftovers in the refrigerator for up to 3 days and reheat gently in the oven or microwave.
CAN I USE CHICKEN INSTEAD OF PORK?
Yes, you can use boneless skinless chicken breasts or thighs successfully in this recipe with great results.
🐖A FEW MORE PORK CHOP RECIPES TO ENJOY🐖
We love pork chops in this house. Here are a few other delicious ways to prepare them.
PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
MAPLE GLAZED PORK CHOPS - These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. Browned and then finished off with the sauce for a fabulously simple and delicious entree.
Pin this delicious recipe to your Main Dish, or Pork recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 6 servings
Cranberry Chops with Stuffing
Prep time: 5 MinCook time: 35 MinInactive time: 5 MinTotal time: 45 Min
Quite simply delicious. Only three simple ingredients needed.
Ingredients
- 6 boneless Pork loin chops, 3/4 inch thick
- 1 can of whole berry cranberry sauce (in the UK, use two jars,)
- 1 package of stuffing mix for chicken, prepared according to the package (In the U.K. use Paxo)
- salt and pepper to taste
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Butter a shallow casserole dish large enough to hold the chops in a single layer.
- Open the can of cranberry sauce and dump it into the casserole dish. Mash it out with a fork to cover the bottom of the dish in an even layer.
- Season your chops lightly or according to taste. Lay them on top of the cranberry sauce, spacing them evenly, and leaving a bit of space in between to allow the air to circulate.
- Divide the prepared stuffing between the chops, placing an even amount on top of each one. Cover tightly with foil.
- Bake in the preheated oven for 25 minutes.
- Uncover and bake for a further 10 minutes at which time the pork should be cooked through and the stuffing golden brown. (Internal temperature of Pork registers 145*F/63*C)
- Leave to stand for several minutes before serving. Drizzle a bit of the sauce over each chop.
Notes
You can add some chopped dried cranberries or chopped toasted nuts or both to the stuffing if you wish.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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