Short Ribs A La 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.

SHORT RIBS A LA SAUERBRATEN

Steps:

• Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Cover and then refrigerate overnight.
• The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade. Pat the ribs dry and coat in flour, shaking off any excess. Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides. Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious!

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.

BRAISED SHORT RIBS

Steps:

• Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
• In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
• Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
• Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
• Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
• For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
• Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
• Preheat the oven to 350 degrees F.
• In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
• Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
• Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.

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.

BRAISED SHORT RIBS

Steps:

• Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
• Preheat the oven to 375 degrees F.
• While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
• Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY

Steps:

• In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
• Marinate at least 6 hours in the fridge.
• Remove the meat from the marinade and pat dry with a towel or paper towel.
• Strain the veggies from the wine. Reserve both the wine and veggies for later.
• Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
• In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
• Preheat the oven to 350F˚(180C˚).
• When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
• In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
• Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
• Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
• Cover the pot and transfer to the middle rack of your oven.
• Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
• Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
• Enjoy!