Beef ribs and sauerkraut

These slow-cooked beef ribs, glazed with honey or maple syrup, make for a deeply satisfying meal on a cold winter’s night.

  • 180 min
Beef ribs and sauerkraut


  • 1,6 kg rack beef ribs
  • 1 tbsp Vegeta All-Purpose Seasoning
  • 3 tbsp cooking oil
  • 800 g sauerkraut
  • 1 beef stock cube
  • 25 ml cooking oil
  • 2 dried bay leaves
  • 2 pickled jalapeños
  • salt & pepper


  1. Coat the beef ribs on all sides with the Vegeta and oil. Wrap in tin foil and transfer to a roasting tray. Leave to stand for about 30 minutes, then pop the roasting tray into the oven and slowly bake at 160°C for 2.5 hours.
  2. Meanwhile, rinse the sauerkraut and add to a pot of boiling water flavoured with the beef stock cube. Cook for 40 minutes.
  3. Drain the cooking water, add the oil, bay leaf and finely chopped jalapeños to the sauerkraut, season with salt and pepper to taste, and toss well.
  4. Unwrap the beef ribs and remove the foil. Return to the roasting tray and arrange the sauerkraut on top of the beef ribs.
  5. Return to the oven, roast for another 15 to 20 minutes, and serve.

Chef's tip: You can brush a little honey or maple syrup over the beef ribs to glaze before roasting.