Beef Short Ribs Sauerbraten
Serves: 2
Darlene Legros
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
41
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 large
Onion (chopped)1360 g
Beef Short Rib1
Salt1 tbsp
Vegetable Oil1 cup
Water2 cup
Cider Vinegar2 cup
Red Wine Vinegar2 tbsps
Butter2 stalks
Celery (chopped)3 cloves
Garlic (minced)1 cup
Chicken Broth2 tbsps
White Sugar (to taste)1 tbsp
Balsamic VinegarDirections:
1
Season short ribs on both sides with salt and black pepper
2
Heat oil in a heavy-bottomed skillet over medium-high heat
3
Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch
4
Remove short ribs to a large lidded plastic tub while you make the marinade
5
Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer
6
Cook and stir, scraping any browned bits off the bottom on the pan
7
Add juniper berries, cloves, and bay leaves, season with salt and black pepper
8
Remove from heat and pour in 1 cup cold water
9
Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes
10
Cover and marinate in the refrigerator for 24 hours
11
Melt butter in a large,heavy pot or Dutch oven over medium heat
12
Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes
13
Add garlic and cook for 1 minute
14
Place marinated short ribs over the top of the onion mixture
15
Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar
16
Bring to a simmer over medium-high heat
17
Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours
18
Remove meat to a platter
19
Discard juniper berries, cloves, and bay leaves
20
Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan
21
Place pot with remaining cooking liquid over medium-high heat
22
Grind gingersnaps in a food processor until fine and to the liquid in the pan
23
Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes
24
Season with salt to taste
25
Strain gravy through a fine mesh sieve, spoon over the beef, and serve