German Cuisine

Beef Short Ribs Sauerbraten Recipe – German Special

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Beef Short Ribs Sauerbraten Recipe – German Special

Beef Short Ribs Sauerbraten is a rich and flavorful dish inspired by the German classic Sauerbraten. The short ribs are marinated in a tangy vinegar-based mixture, then braised until tender. This dish offers a satisfying balance of acidity and sweetness, making it perfect for a hearty meal.

  • Prep Time30 min
  • Cook Time3 hr 35 min
  • Total Time4 hr 5 min

Marinade:

  • 1 cup red wine vinegar
  • 1 cup beef broth
  • 1/2 cup water
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 tablespoon mustard seeds
  • 1 tablespoon crushed black peppercorns
  • 2 bay leaves
  • 4 cloves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon allspice

For the Short Ribs:

  • 4-5 beef short ribs (about 2-3 pounds)
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 carrots, sliced
  • 2 tablespoons flour
  • 1 cup beef broth (additional)
  • 1 tablespoon brown sugar
  • 2 tablespoons raisins (optional)
  • 1 tablespoon soy sauce (optional)

Prepare the Marinade:

1

Mix red wine vinegar, beef broth, water, chopped onion, minced garlic, sugar, mustard seeds, crushed black peppercorns, bay leaves, cloves, thyme, and allspice in a large bowl. Stir until the sugar dissolves.

Marinate the Short Ribs:

2

Season the short ribs with salt and pepper. Place them in a resealable plastic bag or shallow dish and pour the marinade over them. Seal and refrigerate for at least 3 days, turning occasionally.

Brown the Short Ribs:

3

Remove the short ribs from the marinade and pat dry. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides. Remove and set aside.

Prepare the Braise:

4

In the same pot, add chopped onion and carrots. Cook until the onion is soft. Stir in flour and cook for a couple of minutes.

Combine and Braise:

5

Return short ribs to the pot. Add the strained marinade (or additional beef broth) to cover the meat halfway. Stir in brown sugar, raisins (if using), and soy sauce (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until tender.

Finish and Serve:

6

Remove the short ribs from the pot. Simmer the sauce uncovered to thicken, if needed. Adjust seasoning with salt and pepper. Serve the short ribs with the sauce over mashed potatoes, spaetzle, or your favorite sides.

Recipe Notes:

Marination Time: For the best flavor, marinate the short ribs for at least 3 days. If short on time, marinate for at least 24 hours.

Thickening the Sauce: If you prefer a thicker sauce, remove the short ribs once tender and simmer the sauce uncovered until it reduces to your desired consistency. You can also thicken it with a slurry of flour and water.

Optional Ingredients: Raisins add a touch of sweetness that complements the tangy marinade. Soy sauce can deepen the flavor but is optional.

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