German Sauerbraten made with Beef Short Ribs
Cuisine: German
Author: Chef John, Kirsten | My Kitchen in the Rockies
  • Ingredients:
  • For the marinade
  • 3 lbs short ribs, seasoned with salt and pepper, (organic, grass fed)
  • 1 tbsp vegetable oil, (coconut oil)
  • ⅔ cup cider vinegar
  • ⅔ cup red wine vinegar
  • 1½ cups water, plus 1 cup cold water at end to cool marinade down
  • 2 bay leaves
  • 9 whole cloves
  • 12 juniper berries
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon salt
  • *Marinate at least 24 hours
  • Then stew with:
  • 1 chopped large onion
  • 1 chopped carrot
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 cup water
  • 1 cup chicken or beef broth, ( I use organic chicken better than bouillon)
  • 2 tablespoons sugar, or to taste
  • 1 tablespoon balsamic vinegar
  • ½ cup crushed gingersnaps
  • salt and pepper to taste
  1. For the marinade:
  2. In a large skillet over medium high heat brown seasoned short ribs in coconut oil on both sides. Remove from pan and place in a larger plastic container (with lid).
  3. Add both vinegars, and 1½ cup water to the pan, bring to boil and loosen all the brown bits from bottom of the pan.
  4. Add bay leaves, juniper berries, pepper and salt. Stir.
  5. Take pan from the stove and stir in the left 1 cup of cold water.
  6. Pour the marinating liquid on top of the short ribs in plastic container. Let cool and store with closed lid in fridge for 24 hours.
  7. For the stew:
  8. Add some coconut oil, the carrots, celery and onions n a bigger cast iron stew and cook on medium heat for 10 minutes.
  9. Add the garlic and cook for another minute.
  10. Add the short ribs, the marinate, water and chicken broth. Raise the heat and bring to a boil.
  11. Reduce heat, put on the lid, and simmer on low heat for about 4 hours (mine took longer, because of the Altitude) or until the meat is very tender.
  12. Remove the meat from the liquid and set aside on a plate. Also include some veggies (make sure that no juniper berries, cloves or bay leaves are included).
  13. Let's finish the sauce by grinding the ginger snaps and add them to the pot.
  14. Add the balsamic vinegar and reduce the sauce on medium heat. Make sure the sauce won't turn out to thick!
  15. Adjust the seasoning.
  16. Strain the sauce through a colander and place it, together with the beef, back in the pot.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at