This is probably the most important step in any sauerbraten recipe.
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How to Make Braised Short Ribs as Sauerbraten Step 1: Prepare the Marinade But, trust me, once you dig into these tender ribs, you’ll agree that they’re worth the effort. Capturing the classic flavors of the dish is a process that takes time so make sure you plan ahead for this one. Good news: they work brilliantly and they are utterly delicious! Authentic Sauerbraten isn’t a 30-minute meal and my version is no different. While the traditional recipe is insanely delicious, using a rump roast or eye of round, I couldn’t help but wonder how short ribs would work in this dish. These Sauerbraten Braised Short Ribs are the result of my German cooking exploits. When we returned, I was determined to learn how to cook a few German classics at home but with my own spin. My love for these dishes only grew once my husband and I traveled to Germany a few years ago and we got to sample the flavors of Bavaria first hand. It was there, that I was introduced to german favorites like wiener schnitzel, sauerbraten and beef rouladen. However, once I met my husband, I started frequenting Milwaukee’s famous German restaurant, Mader’s, with his family for birthdays and special occasions.
While I’m half German myself, I didn’t grow up eating a lot of German cuisine. If you can’t tell by my last name, I married into a big German family. For a fun twist, English-style short ribs, rather than a rump roast, are used in this updated version of a Bavarian classic. Jump to Recipe Print Recipe If you’re looking for big German flavor, then these Braised Sauerbraten Short Ribs are right up your alley.
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