Recipe by Chef John
"The 24-hour marinade in this classic German dish, Sauerbraten, ensures succulent short ribs have that signature tanginess. Gingersnaps give the sauce a beautiful texture and add a sweet spiciness."
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beef short ribs
salt and ground black pepper to taste
1 1/2 cups
red wine vinegar
freshly ground black pepper
white sugar, or to taste
salt and pepper to taste
This was amazing! My BF is German and he said it's every bit as good as his Oma made. I couldn't find juniper berries so used gin (which is made from the berries...interesting). jThe gravy was to die for!
one word: brilliant!
We used thick chunks of stew meat for this recipe and it turned out perfect -- just a little more work to separate the meat from the vegetables/broth! If you like German foods, this recipe will put a smile on your face. Thank you Chef John!
this recipy was realy good...but was surprised of the flavor,,and the juniper berrys ,,I never heard of cooking with but it was delightful..strong flavor.and a short way to cook sourbraten
This is absolutely delicious. My short ribs were fall apart tender and absolutely perfect. I did make a couple of minor changes though. I could not find juniper berries so I threw in a shot of gin to try to make up for it :) I did not discard the vegetables at the end because I didn't wan't to lose the amazing flavor of the carmelized vegetables. Instead I used my immersion blender to puree the vegis right into the gravy. I also doubled the crushed ginger snaps because we love that ginger flavor. Sprinkled the completed dish with a few more crushed gingersnaps and wow! Make this....you won't be sorry! Thanks for sharing this amazing dish Chef John!
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Short Ribs Sauerbraten
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 620
** Calories from Fat: 447
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