Sauerbraten is a German-style pot roast marinated in a tangy mixture of vinegar, wine, spices, and aromatics, then slowly braised until tender. This version uses bone-in beef short ribs, whose rich flavor stands up to the sharp marinade and makes a comforting dish served with a smooth, sweet-sour gravy.
Ingredients
- 4 lb (1.8 kg) bone-in beef short ribs, cut into individual ribs
- 2 cups (475 ml) red wine vinegar
- 2 cups (475 ml) dry red wine, or additional beef broth
- 2 cups (475 ml) water
- 1 medium yellow onion, sliced, about 1 cup (150 g)
- 1 medium carrot, sliced, about 1 cup (120 g)
- 1 celery stalk, sliced, about ½ cup (50 g)
- 2 garlic cloves, lightly crushed
- 2 bay leaves
- 8 whole black peppercorns
- 6 whole cloves
- 4 juniper berries, lightly crushed (optional; use ½ teaspoon (1 g) cracked black pepper instead if unavailable)
- 1 tablespoon (15 g) kosher salt, plus more to season
- 2 tablespoons (30 ml) neutral oil
- 2 tablespoons (28 g) unsalted butter
- 2 tablespoons (16 g) all-purpose flour
- 2 tablespoons (30 ml) honey or packed brown sugar
- ¼ cup (30 g) crushed gingersnap cookies, about 4 cookies, for thickening and gentle sweetness
- 1 teaspoon (5 ml) fine salt, or to taste
- ½ teaspoon (1 g) freshly ground black pepper, or to taste
Instructions
- Make the marinade. In a large nonreactive saucepan, combine the vinegar, wine, water, onion, carrot, celery, garlic, bay leaves, peppercorns, cloves, juniper berries, and kosher salt. Bring to a boil, then simmer for 5 minutes. Cool completely before it touches the beef; a hot marinade can partially cook the surface and is not suitable for marinating.
- Marinate the ribs. Put the ribs in a deep glass, stainless-steel, or food-safe plastic container. Pour the cooled marinade and vegetables over them; the liquid need not fully cover the ribs. Cover and refrigerate for 24 to 48 hours, turning the ribs once or twice. Do not marinate at room temperature, and avoid aluminum, which can react with the acidic liquid.
- Heat the oven and dry the beef. Heat the oven to 325°F (163°C). Lift the ribs from the marinade and pat them dry; reserve the liquid and vegetables. Season the ribs lightly with salt and pepper. Drying helps them brown instead of steam.
- Brown the ribs. Heat the oil in a large Dutch oven over medium-high heat. Brown the ribs in batches, about 3 to 4 minutes per broad side, transferring them to a plate as they color. Avoid crowding the pot. Pour off excess fat if more than about 2 tablespoons remain.
- Build the braise. Strain the marinade into a bowl, keeping the vegetables and liquid. Add the vegetables to the Dutch oven and cook for 4 minutes, stirring. Return the ribs and pour in the strained marinade. The liquid should reach about halfway up the ribs; add a little water if needed. Bring it just to a simmer on the stove, cover, and transfer the pot to the oven.
- Braise until tender. Cook for 2½ to 3 hours, turning the ribs once halfway through. They are ready when a fork slips in easily and the meat is tender; tough meat usually needs more time rather than a higher oven temperature. Check with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef, though these ribs need a longer braise for tenderness. For this dish, aim for roughly 195–205°F (91–96°C) in the thickest meat, without touching bone.
- Finish the gravy. Transfer the ribs to a warm platter and cover loosely. Strain the braising liquid into a saucepan, pressing gently on the vegetables, then skim off excess fat. In the Dutch oven or a separate saucepan, melt the butter over medium heat and stir in the flour. Cook for 1 minute, whisking, then gradually whisk in about 3 cups (710 ml) of the strained liquid. Stir in the honey or brown sugar and crushed gingersnaps. Simmer for 5 to 8 minutes until glossy and lightly thickened. Taste and adjust salt, pepper, and sweetness; add a splash of vinegar if you want a sharper finish. Serve the ribs with the gravy.
Tips
- Plan ahead: the ribs need at least 24 hours in the refrigerator to take on the marinade. Keep the container covered and turn the meat with clean utensils.
- Juniper is traditional in many versions but optional. If you cannot find it, cracked black pepper works; the flavor will be less piney. Gingersnaps add body and a familiar warm spice, while plain gingerbread cookies are a reasonable substitute.
- Use a nonreactive container for the acidic marinade. If the ribs are not fully submerged, turning them periodically is more useful than adding a large amount of extra liquid.
- Balance the gravy at the end rather than adding extra sugar early. Vinegars and gingersnap cookies vary in sharpness and sweetness, so taste before adjusting.
Serving Suggestions
Serve the ribs and plenty of gravy with potato dumplings, buttered egg noodles, or boiled potatoes to catch the sauce. Braised red cabbage, sauerkraut, or simply dressed green beans bring a crisp or tart contrast. A spoonful of applesauce is also a good match for the sweet-sour gravy.
Variations
For a wine-free marinade, replace the red wine with the same quantity of beef broth; the result will be less fruity but still pleasantly tangy. To make the sauce more traditional in a sweet-sour direction, use brown sugar and a little extra vinegar, adjusting a teaspoon at a time. If you prefer a smoother gravy, omit the gingersnaps and thicken it with an additional teaspoon of flour mixed with cold water, then simmer until the flour taste disappears.
Storage and Reheating
Refrigerate the ribs and gravy within 2 hours of cooking in shallow, covered containers. They keep for 3 to 4 days in the refrigerator. Reheat gently, covered, in a saucepan or a 300°F (149°C) oven with enough gravy to prevent drying; stir or turn the meat as it warms. Reheated leftovers should reach 165°F (74°C) throughout, checked with a food thermometer. Freeze portions in airtight containers for up to 3 months for best quality, then thaw in the refrigerator before reheating.
Frequently Asked Questions
Can I marinate the short ribs for more than two days?
Twenty-four to 48 hours is a useful range. Because this marinade is strongly acidic, avoid extending the time much beyond 48 hours; the exterior can become overly soft. Keep the beef refrigerated throughout.
Can I make this without a Dutch oven?
Yes. Brown the ribs in a heavy skillet, then transfer them and the vegetables to a deep oven-safe baking dish. Add the marinade, cover tightly with a lid or foil, and braise as directed. Check that the dish is deep enough to hold the liquid safely.
Why are my ribs still tough after braising?
They may simply need more time. Short ribs become tender when connective tissue breaks down, so return them to the oven, covered, and check every 20 to 30 minutes. Keep the braising liquid at a gentle simmer rather than a hard boil.
Can I prepare the dish in advance?
Yes. Cook the ribs and gravy, cool promptly, and refrigerate them separately or together. The flavor often settles overnight. Reheat gently until the leftovers reach 165°F (74°C); loosen the gravy with a little water or broth if it thickens in the refrigerator.
What if the gravy is too sour?
Whisk in a little brown sugar or honey, starting with 1 teaspoon (5 ml), and taste again. If it is too sweet, add a small splash of vinegar. A bit of salt can also help the flavors feel more balanced.
Do I have to use bone-in ribs?
No. Boneless short ribs work, but they may cook faster and can have a different fat-to-meat ratio. Begin checking for tenderness around 2 hours, and use the same sensory and thermometer checks rather than relying on the clock alone.
Related
- Peking Duck in China: A Home Oven Recipe
- 88 Ranch Market Peking Duck: What to Know and Serve
- How to Say Peking Duck: Pronunciation Made Simple
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).