Beef Short Ribs Sauerbraten Recipe -
Beef Short Ribs Sauerbraten Recipe
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Beef Short Ribs Sauerbraten
See how to make tender beef short ribs, German-style. See more
  • READY IN 1+ days

Beef Short Ribs Sauerbraten

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    3 hrs 35 mins

    1 day 4 hrs 5 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews More Reviews

Oct 28, 2012

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!

Oct 19, 2013

one word: brilliant!

Dec 23, 2012

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!

Nov 02, 2014

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.

May 31, 2013

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

Nov 11, 2014

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 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!

Dec 30, 2014

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.


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  • Calories
  • 620 kcal
  • 31%
  • Carbohydrates
  • 18.3 g
  • 6%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 49.7 g
  • 76%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 22.6 g
  • 45%
  • Sodium
  • 1459 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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