Beef Short Ribs Sauerbraten Recipes

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BEEF SHORT RIBS SAUERBRATEN



Beef Short Ribs Sauerbraten image

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.

Provided by Chef John

Categories     World Cuisine Recipes     European     German

Time P1DT4h5m

Yield 6

Number Of Ingredients 23

3 pounds beef short ribs
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 ½ cups water
⅔ cup cider vinegar
⅔ cup red wine vinegar
12 juniper berries
9 whole cloves
2 bay leaves
1 tablespoon salt
½ teaspoon freshly ground black pepper
1 cup cold water
2 tablespoons butter
1 large onion, chopped
2 stalks celery, chopped
1 carrot, chopped
3 cloves garlic, minced
1 cup water
1 cup chicken broth
2 tablespoons white sugar, or to taste
½ cup crushed gingersnaps
1 tablespoon balsamic vinegar
salt and pepper to taste

Steps:

  • 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 : Calories 626.2 calories, Carbohydrate 18.3 g, Cholesterol 104.2 mg, Fat 49.8 g, Fiber 2 g, Protein 22.6 g, SaturatedFat 20.9 g, Sodium 1458.9 mg, Sugar 9.7 g

SHORT RIBS A LA SAUERBRATEN



Short Ribs a La Sauerbraten image

I got this out of a women's magazine a very long time ago. They are the best. Serve them with noodles, rice or potatoes. Dumplings are also very good with them. Plan ahead as they need to marinate over night.

Provided by MarieRynr

Categories     Meat

Time 2h24m

Yield 12 serving(s)

Number Of Ingredients 14

6 lbs short rib of beef
2 cups catsup
2 cups water
2 tablespoons sugar
2 tablespoons horseradish
2 bay leaves
2 tablespoons dry mustard
2 tablespoons vinegar
1/2 teaspoon pepper
1 teaspoon salt
4 onions, sliced
2 tablespoons Worcestershire sauce
flour
6 tablespoons fat

Steps:

  • Place ribs in a non-reactive bowl.
  • Mix all ingredients, except for flour and fat and pour over the ribs.
  • Cover and refrigerate overnight to marinate.
  • Next day remove ribs from marinade, reserving marinade. Drain well.
  • Roll the ribs in the flour.
  • Melt the fat and brown the ribs well on all sides.
  • Drain, pour marinade over and simmer, covered, for 1 1/2 hours til tender.

Nutrition Facts : Calories 1012.6, Fat 89.3, SaturatedFat 39, Cholesterol 179.3, Sodium 788.2, Carbohydrate 17.4, Fiber 1, Sugar 13.4, Protein 34.2

SAUERBRATEN SHORT RIBS



Sauerbraten Short Ribs image

A tender twist on a classic German favorite, this sauerbraten recipe swaps traditional rump roast for ultra juicy beef short ribs. Marinaded for 48 hours in a brine of red wine vinegar, pickling spices, onions, wine and herbs, and topped with a rich gravy, these short ribs take on all the iconic sauerbraten flavors Germans know and love and presents them in a new way.

Provided by Lauren Habermehl

Categories     Main Course

Time P2DT3h

Number Of Ingredients 22

1 cup dry red wine
1 cup red wine vinegar
1/2 tablespoon salt
1 large white onion (thinly sliced)
2 large carrots (peeled and sliced)
2 tablespoons pickling spice (found in the spice aisle)
1 tablespoon whole cloves
1 tablespoon whole black peppercorns
2 whole dried bay leaves
3 sprigs fresh thyme
3 sprigs fresh parsley
4-6 cups water (enough to cover meat)
5 pounds bone-in short ribs (English-style)
4 slices bacon (finely chopped)
1/2 large white onion (thinly sliced)
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 tablespoons brown sugar
3/4 cup golden raisins
1 cup gingersnap cookies (crumbled)
1/2 lemon (juiced)
salt (to taste)

Steps:

  • Season beef liberally with salt in large bowl. Combine wine, vinegar, onions, carrots, herbs and spices in a glass measuring cup and pour over beef. Add up to 6 cups of water, just enough to completely submerge the short ribs in the marinade. Cover and refrigerate for 48-72 hours. Remove beef from marinade and pat dry. Pour the marinade through a fine mesh strainer into a bowl. Reserve the liquid and the vegetable-spice mixture.In a large, oven-safe pot or Dutch oven, cook the bacon until crispy. Transfer the bacon to a towl-lined plate to cool; reserve the rendered fat in the pot.Next, over medium-high heat, sear the short-ribs. Cook 2-3 at a time, turning, until browned all over, about 15 minutes. Transfer the short ribs to a plate and set aside.Preheat Oven to 325°F. Add fresh, sliced onion to the pot along with strained vegetables and spices. Saute, stirring occasionally, until softened, about 10-15 minutes. Deglaze the pan with about 1/2 cup of the reserved marinade then return beef to pot. Pour additional reserved marinade over the short ribs until it's about 50 percent submerged. Bring to a boil. Cover the pot with a tight-fitting lid and then transfer to the preheated oven. Roast until beef is very tender and easily pulls away from the bones; about 2.5 hours. Transfer beef and vegetables to a platter.Carefully pour the hot cooking liquid through a fine strainer into a saucepan. Place the saucepan over medium-high heat and bring to a simmer. In a glass measuring cup, whisk together the flour with about 1/2 cup of the cooking liquid to make a slurry. Pour the slurry back into the simmering cooking liquid and add the butter, brown sugar, raisins, lemon juice and gingersnaps. Continue to whisk constantly, until the gravy has thickened; about 5-8 minutes. Stir in half of the reserved bacon and then remove from the heat.To serve, arrange short ribs on a platter. Spoon gravy over the top and sprinkle with bacon and parsley.

Nutrition Facts : Calories 822 kcal, Carbohydrate 45 g, Protein 57 g, Fat 42 g, SaturatedFat 18 g, Cholesterol 188 mg, Sodium 990 mg, Fiber 4 g, Sugar 21 g, ServingSize 1 serving

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