Beef Short Ribs "Sauerbraten"
ID: 437dae41...
A delicious German-style sauerbraten made using beef short ribs instead of a traditional large roast. The ribs are marinated in a tangy vinegar-and-spice mixture for 24 hours, slow-braised until fork-tender, and served with a rich gravy thickened and sweetened with crushed gingersnap cookies.
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🍳 Cooking Flow
Season and thoroughly brown the beef short ribs, then set them aside. → Prepare the vinegar and spice marinade, cool it down, pour it over the ribs, and refrigerate for 24 hours. → Sweat mirepoix and garlic in a Dutch oven, add the marinated meat with its liquid, sugar, and stock, and simmer covered for 3-4 hours. → Remove the tender meat, whisk crushed gingersnap cookies and balsamic vinegar into the liquid, and reduce until thickened. → Strain the gravy, pour it over the short ribs, garnish, and serve.
Cooking Steps
Brief Cooking Order
Season and thoroughly brown the beef short ribs, then set them aside. → Prepare the vinegar and spice marinade, cool it down, pour it over the ribs, and refrigerate for 24 hours. → Sweat mirepoix and garlic in a Dutch oven, add the marinated meat with its liquid, sugar, and stock, and simmer covered for 3-4 hours. → Remove the tender meat, whisk crushed gingersnap cookies and balsamic vinegar into the liquid, and reduce until thickened. → Strain the gravy, pour it over the short ribs, garnish, and serve.
Introduction
A delicious German-style sauerbraten made using beef short ribs instead of a traditional large roast. The ribs are marinated in a tangy vinegar-and-spice mixture for 24 hours, slow-braised until fork-tender, and served with a rich gravy thickened and sweetened with crushed gingersnap cookies.
Step 1
Season the beef short ribs generously with salt and black pepper. Heat vegetable oil in a heavy skillet over medium-high heat and sear the ribs for about 10 minutes until all sides are nicely browned.
Step 2
Remove the browned short ribs from the skillet and transfer them into a plastic or glass container.
Step 3
In the same skillet, pour in the apple cider vinegar, red wine vinegar, and some water. Bring to a simmer to deglaze the pan and scrape up any browned bits from the bottom.
Step 4
Add bay leaves, juniper berries, whole cloves, a spoonful of salt, and some black pepper to the simmering liquid. Stir well to dissolve the salt.
Step 5
Turn off the heat and stir in a cup of cold water to cool down the marinade. Pour the cooled liquid over the short ribs in the container.
Ingredients List
Important Notes
Be sure to cool the warm marinade with cold water before pouring it over the seared ribs to prevent cooking the meat prematurely.
A 24-hour marinating process is essential for the classic sour-and-tangy 'Sauerbraten' flavor profile.
Gingersnap cookies act as both a sweetening agent and a natural thickener for the traditional gravy; do not skip them.
Always strain the gravy before serving to remove the whole cloves and juniper berries, which are unpleasant to bite into.
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