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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
Amazing! Very tender beef. I also used a shot of gin instead of juniper berries. I do not usually eat gravy, but this was awesome. Served with cooked red cabbage and spaetzle.
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! UPDATE: I decided to try this with a chuck pot roast and it turned out delicious. I followed everything except I put the roast in a covered dutch oven and baked at 275 for five hours. Delish and fall apart pot roast!
Excellent! I made the sauce exactly as written (and was surprised to find juniper berries at our grocery store - for anyone in the northeast U.S., I found them at Wegmans). The only change I made was using a tip roast instead of short ribs, and I baked it in a slow oven for about 5 hours. Fall-apart tender, and very flavorful. Served it with noodles and sweet and sour red cabbage.
* 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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make tender beef short ribs, German-style.
See how to make tender short ribs braised in sherry.
See how to make Korean-style grilled short ribs.