Beef Short Ribs "Sauerbraten" - Braised Beef Short Ribs Recipe

Brown the beef short ribs over medium high heat in a little vegetable oil in a heavy skillet for about 10 minutes, browning all sides.

Remove the browned short ribs to a plastic or glass container.

In the same skillet, add apple cider vinegar, red wine vinegar, and water, heating it up to a simmer to deglaze the pan and wake up the spices.

Add bay leaves, juniper berries, whole cloves, and a spoon of salt, stirring to dissolve the caramelized bits from the bottom.

Add black pepper and turn off the heat, then add a cup of cold water to cool the mixture down.

Pour the cooled marinade over the short ribs, ensuring it comes close to the top. If needed, add more water.

Cover and refrigerate for 24 hours to marinate.

After 24 hours, melt butter in a Dutch oven and add mepa, celery, carrots, and onions, sweating the vegetables on medium heat for about 10 minutes.

Add garlic and cook for 1 minute, then reintroduce the beef short ribs and marinade to the pot.

Add sugar to balance the acidity, then add a couple cups of stock and water, adjusting the liquid as desired.

Raise the heat to medium high to bring to a simmer, then reduce to low to maintain a gentle simmer for 3.5 to 4 hours, skimming any visible fat and foam from the top.

Once tender, remove the meat to a serving platter, optionally placing some veggies on top, and keep warm.

Grind about half a cup of Ginger Snap cookies to a powder and add to the pot with a splash of balsamic vinegar, boiling the sauce until thickened to desired consistency.

Taste and adjust seasoning as needed, then strain the sauce to remove whole cloves and juniper berries.

Spoon the sauce over the beef and serve, garnishing with more Ginger Snap crumbs and green onion.

Equipment Needed

Spice Level:

Dietary

Allergens