#beef short ribs#marinade#sauce#braised dish#German-inspired
Tender beef short ribs marinated in a tangy blend of vinegars and spices, slow-cooked with root vegetables to create a rich, flavorful sauce inspired by classic Sauerbraten.
Heat a heavy skillet over medium-high heat with a little vegetable oil. Brown the beef short ribs on all sides for about 10 minutes until well caramelized, then transfer them to a glass or plastic container.
Pour apple cider vinegar, red wine vinegar, and water into the skillet. Warm to a gentle simmer while scraping the pan to loosen any caramelized bits and awaken the spices.
Add the bay leaf, juniper berries, whole cloves, and a tablespoon of salt. Stir in black pepper, then remove the pan from heat.
Pour a cup of cold water into the mixture and let it cool slightly. Pour the marinade over the ribs, ensuring they are almost completely submerged. Add more water if necessary.
Cover the container and marinate in the refrigerator for 24 hours.
In a large pot over medium heat, melt the butter. Add chopped celery, carrot, and onion, and cook for about 10 minutes until the vegetables are softened and slightly sweet.
Add minced garlic and sauté for another minute.
Place the marinated beef ribs into the pot and pour in the marinade.
Add a tablespoon of sugar to balance the acidity. Then add broth and water—either equal parts or just one—to ensure there’s enough liquid for cooking.
Raise the heat to medium-high and bring to a boil. Reduce the heat to low to achieve a gentle simmer, skimming off any foam or fat that rises to the surface.