Beef Short Ribs Sauerbraten Recipes

BEEF SHORT RIBS SAUERBRATEN

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.

SAUERBRATEN SHORT RIBS

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.

SHORT RIBS A LA SAUERBRATEN

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.

CROCK POT SAUERBRATEN

Steps:

• Combine the first 8 ingredients in a large saucepan and bring to a boil. Cool.
• Place beef in a glass 9 x 13" baking dish. Pour cooled marinade over beef. Cover with plastic wrap and marinate in refrigerator for 3 days, turning twice daily.
• Remove meat and place in a 7-8 quart slow cooker. Strain marinade and pour over beef. Cook on low for 6-7 hours, or until beef starts to fall apart on the edges.
• Remove beef to a platter and slice 1/4" thick. Set aside.
• Strain liquid and return to crock pot, turn to high. Add the brown sugar and gingersnaps, stirring until dissolved. Mix the flour into the 1/4 cup water. Stir into the liquid and heat and stir for 5 minutes. Return the beef to the gravy. Cover and cook on high for 30 minutes more or until the gravy is thickened. Serve with hot noodles or Spaetzle.