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Beef Short Ribs Sauerbraten

Beef Short Ribs Sauerbraten

  • Prep

    30 m
  • Cook

    3 h 35 m
  • Ready In

    1 d 4 h 5 m
Chef John

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.

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 49.7 g
  • 76%
  • Carbs:
  • 18.3g
  • 6%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 1588 mg
  • 64%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SINGLETON165
7

SINGLETON165

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 was to die for!

arrdub
5

arrdub

10/19/2013

one word: brilliant!

davem
4

davem

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 will put a smile on your face. Thank you Chef John!

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