How to make
The beef ribs are washed well under cold running water and placed in a large pot. They are covered with enough water and brought to a gentle boil. The ribs simmer over moderate heat for about 1 hour with the lid partially covering the pot, until the meat begins to soften. During cooking, any foam that forms on the surface is removed to keep the broth clear.
Once the ribs are partially cooked, they are removed from the pot and set aside. The broth is strained and kept for later use in the recipe.
The onion is peeled and finely chopped. The carrot is grated on a coarse grater, while the tomato is either grated or cut into very small cubes.
The sauerkraut is sliced into thin strips. If it is very salty or sour, it can be lightly rinsed under cold water and squeezed gently to remove excess liquid.
In a deep pan or pot, the oil is heated over medium heat. The chopped onion is added first and sautéed until it becomes soft and lightly golden. The grated carrot is then added and cooked for several minutes until it releases its aroma.
Next, the tomato is added and the mixture is cooked until some of the liquid evaporates and the vegetables begin to thicken slightly.
The sliced sauerkraut is added to the pan along with the paprika and a little salt if necessary. A small amount of cabbage brine or some of the reserved broth is poured in. The mixture is stirred and allowed to simmer gently until the liquid reduces and the cabbage begins to lightly fry in the oil.
The finished cabbage mixture is transferred to a baking dish. The cooked beef ribs are arranged on top. The bay leaves are added and 1-2 ladles of the reserved broth are poured into the dish so the meal remains juicy while baking.
The dish is covered tightly with aluminum foil and placed in a preheated oven at 180°C (356°F). It bakes for about 40 minutes so the flavors can blend and the cabbage becomes fully tender.
After that, the foil is removed and the oven temperature is increased to 200°C (392°F). Baking continues for another 15-20 minutes until the ribs develop a lightly roasted surface and most of the liquid evaporates. The final dish should remain juicy but not overly saucy.
The beef ribs with sauerkraut are served hot and pair perfectly with rustic bread.
If you enjoy beef dishes, make sure to try our recipes for beef with peas, oven baked beef with potatoes and slow cooked beef in a clay pot - timeless comfort meals that impress with every bite.
