Sauerbraten Short Ribs Recipes

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.

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.

SMOTHERED BEEF SHORT RIBS

Steps:

• Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
• In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
• Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.