Beef Short Ribs with Sauerkraut and Potatoes

This is a great, real easy, one pot meal, you can serve it with crusty bread and butter!  The flavors of the beef tone down the sauerkraut.  Another yummy winter dish from my Mom.  My husband hated sauerkraut until I got him to try this, now he eats sauerkraut on hot dogs and loves it.

Ingredients
6-8 Beef Short Ribs
3 can (15 oz) Sauerkraut, rinsed & drained
3-4 Russet potatoes, peeled and cut into chunks
1-2 Cups Beef broth
4 Garlic clove, chopped
Salt to taste
Pepper to taste
Garlic salt to taste

1. Brown ribs on all sides to seal in the juices

2. Sprinkle on garlic, garlic salt, salt & pepper

3. Add potato layer

4. Pour in about 1-2 inches of Beef Broth

5. Add sauerkraut layer,  * be sure to rinse and drain the sauerkraut but don’t squeeze the water out *

6. Cover & Bake at 350°-400° for 1 hour or until short ribs and potatoes are tender

Cooking Time: 1 hour

Servings:  6 to 8 depending on how many ribs you can eat