Okay, okay. We know that the cooking time for these German Short Ribs is a little bit intimidating. Trust us though… they’re actually pretty easy to make. You just have to make sure you have a bit of time on hand. And honestly, during a good chunk of that span, the meat is either chilling or cooking, so it’s relatively hands-off. You can bet it’s worth the wait, too. Once you experience the fall-of-the-bone tenderness of the juicy short ribs paired with the savory, buttery gravy, you’ll fully understand and no longer fear the wow factor these German Short Ribs bring. So, go ahead and clear your calendar because these guys are worth it… down to the last drop!
Ingredients
For the short ribs:
- 3 pounds beef short ribs
- salt, to taste
- pepper, to taste
- 1 tablespoon vegetable oil
- 1 1/2 cups water, room temperature, plus 1 cup, cold, divided
- 2/3 cup cider vinegar
- 2/3 cup red wine vinegar
- 12 juniper berries
- 9 whole cloves
- 2 bay leaves
For the gravy:
- 2 tablespoons butter
- 1 large onion, chopped
- 2 stalks celery, chopped
- 1 carrot, chopped
- 3 cloves garlic, minced
- 1 cup water, room temperature
- 1 cup chicken broth
- 2 tablespoons white sugar
- 1/2 cup gingersnaps, crushed
- 1 tablespoon balsamic vinegar
- salt, to taste
- mashed potatoes, to taste, cooked and warm, for serving
Directions
Step 1 –Season both sides of the short ribs with the salt and the pepper.
Step 2 –In a heavy-bottomed skillet over medium-high heat, heat the oil.
Step 3 –Cook the short ribs, in batches, until they are browned on all sides, about 10 minutes per batch.
Step 4 –Transfer the short ribs to a large, lidded plastic container.
Step 5 –In the same skillet, add 1 1/2 cups of the room temperature water, the cider vinegar, and the red wine vinegar
Step 6 –Bring the marinade mixture to a simmer and cook, while stirring, loosening the browned bits off the bottom of the pan.
Step 7 –Add the juniper berries, the cloves, the bay leaves, the salt, and the pepper to the marinade mixture.
Step 8 –Transfer the skillet from the heat and add 1 cup of the cold water. Stir to combine.
Step 9 –Pour the marinade over the short ribs and place the plastic tub in an ice bath until chilled, about 30-40 minutes.
Step 10 –Cover the plastic tub with the lid and allow the short ribs to marinate in the refrigerator for 24 hours.
Step 11 –In a large, heavy pot over medium heat, melt the butter.
Step 12 –Stir the onion, the celery, and the carrot into the melted butter and cook until the veggies are softened, about 10 minutes.
Step 13 –Add the garlic to the veggies and cook until fragrant, about 1 minute.
Step 14 –Place the marinated short ribs over the top of the veggie mixture.
Step 15 –Pour the remaining marinade, the remaining room temperature water, the chicken broth, and the sugar over the short ribs and bring to a simmer over medium-high heat.
Step 16 –Reduce the heat to low and simmer the short ribs, covered, until they reach an internal temperature of 200-205 degrees F, about 3-4 hours.
Step 17 –Transfer the short ribs to a platter.
Step 18 –Remove and discard the juniper berries, the cloves, and the bay leaves.
Step 19 –Sprinkle the cooked veggie mixture over the top of the short ribs, reserving the excess cooking liquid.
Step 20 –Place the pot with the remaining cooking liquid over medium-high heat.
Step 21 –Place the gingersnaps in the food processor and grind until they are fine.
Step 22 –Add the grinded gingersnaps and the balsamic vinegar into the cooking liquid and boil, while skimming the fat, until it reduces and thickens, about 20 minutes.
Step 23 –Season the gravy with the salt.
Step 24 –Strain the gravy through a fine mesh sieve.
Step 25 –Serve the short ribs over the mashed potatoes, drizzled with the gravy.
