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Beef Short Ribs Sauerbraten
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Prep Time:
30 minutes
Cook Time:
215 minutes
Total Time:
1685 minutes
Tender short ribs marinated for 24 hours in tangy Sauerbraten sauce, with a delicious hint of sweet and spicy gingersnap flavor.
Ingredients:
  • 3 pounds beef short ribs
  • 1 tablespoon vegetable oil
  • 1.5 cups water
  • 0.66666668653488 cup cider vinegar
  • 0.66666668653488 cup red wine vinegar
  • 12 juniper berries
  • 9 whole cloves
  • 2 bay leaves
  • 1 tablespoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 cup cold water
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 cup chicken broth
  • 2 tablespoons white sugar, or to taste
  • 0.5 cup crushed gingersnaps
  • 1 tablespoon balsamic vinegar
Instructions:
  • Season short ribs generously with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Sear short ribs in batches until beautifully browned all over, about 10 minutes per batch. Transfer short ribs to a large lidded container as you prepare the marinade.
  • In a warm skillet, combine 1 1/2 cups water, cider vinegar, and red wine vinegar and bring to a simmer. Stir and cook while scraping off any browned bits on the bottom. Add juniper berries, cloves, bay leaves, and season with salt and black pepper. Remove from heat and mix in 1 cup cold water. Pour the mixture over the ribs and cool in an ice bath for 30 to 40 minutes. Cover and refrigerate for 24 hours to marinate.
  • In a large heavy pot or Dutch oven, melt butter over medium heat. Sauté onion, celery, and carrot in butter until softened, about 10 minutes. Stir in garlic for 1 minute. Add marinated short ribs on top, along with the remaining marinade, 1 cup water, chicken broth, and sugar.
  • Simmer meat gently until fork-tender for 3 to 4 hours. Place meat on a platter. Remove juniper berries, cloves, and bay leaves. Spread cooked onion mixture over meat, saving extra cooking liquid in the pan.
  • Place the pot with the remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine, then add to the liquid in the pot. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain the gravy through a fine mesh sieve, spoon over the beef, and serve.

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