-
-
My review
Beef Short Ribs Sauerbraten
Chef John
"The 24-hour marinade in this classic German dish, Sauerbraten, ensures succulent short ribs have that signature tanginess. Gingersnaps give the sauce a beautiful texture and add a sweet spiciness."
Added to shopping list.
Go to shopping list.
Ingredients
1 d 4 h 5 m servings 620 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade.
- Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours.
- Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar.
- Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan.
- Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve.
Nutrition Facts
Per Serving: 620 calories; 49.7 g fat; 18.3 g carbohydrates; 22.6 g protein; 104 mg cholesterol; 1459 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 16Most helpful
Most positive
Least positive
Newest
10/28/2012
This was amazing! My BF is German and he said it's every bit as good as his Oma made. I couldn't find juniper berries so used gin (which is made from the berries...interesting). jThe gravy wa...
1/5/2013
This is absolutely delicious. My short ribs were fall apart tender and absolutely perfect. I did make a couple of minor changes though. I could not find juniper berries so I threw in a shot of g...
12/23/2012
We used thick chunks of stew meat for this recipe and it turned out perfect -- just a little more work to separate the meat from the vegetables/broth! If you like German foods, this recipe wil...
11/2/2014
Amazing! Very tender beef. I also used a shot of gin instead of juniper berries. I do not usually eat gravy, but this was awesome. Served with cooked red cabbage and spaetzle.
5/19/2013
this recipy was realy good...but was surprised of the flavor,,and the juniper berrys ,,I never heard of cooking with but it was delightful..strong flavor.and a short way to cook sourbraten
2/6/2016
Amazing! A Frankenmuth, MI restaurant had an amazing sauerbraten and this recipe is as good or better! I will recommend this to all my friends and family and cannot wait to make it again. I fol...
12/30/2014
Excellent! I made the sauce exactly as written (and was surprised to find juniper berries at our grocery store - for anyone in the northeast U.S., I found them at Wegmans). The only change I m...