Beef Short Ribs Sauerbraten Recipe – German Special
Beef Short Ribs Sauerbraten is a rich German braised dish where short ribs are bathed in a tangy vinegar-based marinade infused with garlic, onions, bay leaves, and crushed black peppercorns, then slow-braised until fall-apart tender. The slow cook allows the flavors of thyme, cloves, and mustard seeds to deepen, creating a balance of acidity and sweetness that makes each bite satisfying. Served over mashed potatoes, spaetzle, or hearty bread, this Sauerbraten version elevates comfort food with bold, layered flavors—perfect for family meals or Sunday suppers when you want something deeply comforting.
- 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:
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:
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:
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:
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:
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:
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: Marinate the short ribs at least 24 hours, but for best flavor let them sit for up to 3 days. This helps fully infuse the meat with the marinade’s tang and spice.
Browning the Meat: Pat the ribs dry before browning to help achieve a good crust; use a heavy pot or Dutch oven and sear over medium-high heat for color and flavor.
Vegetable Base: Onions and carrots soften and add natural sweetness; cook until onions are translucent before adding flour to thicken.
Optional Sweetness & Depth: Raisins or a small amount of brown sugar adds subtle sweetness; soy sauce (if using) amplifies umami. Adjust to taste.
Sauce Finish & Serving: After the ribs are tender, remove them while you reduce sauce uncovered to your desired thickness. Serve ribs bathed in sauce over mash, spaetzle, or crusty bread for soaking up all that rich, tangy sauce.
