This recipe for German-style slow-cooked Braised Beef Short Ribs is unique as it is a delightful short rib twist on a cherished family favorite, German-style Stuffed Flank Steak . Incorporating both bacon and pickles, these mouthwatering short ribs promise fall-off-the-bone tenderness with very little fuss. It's the perfect prepare-ahead dinner for guests, ensuring a stress-free and memorable dining experience.
Why you want to make this Unique Recipe for German Style Braised Short Ribs:
- Irresistible Flavor Fusion: This dish combines the rich, hearty flavors of German-style beef short ribs with the traditional elements of rouladen, including bacon and pickles. The result? A mouthwatering flavor fusion that will tantalize your taste buds and leave you craving more.
- Effortless Entertaining: With the convenience of preparing ahead, German-style beef short ribs make hosting guests a breeze. Spend less time in the kitchen and more time enjoying the company of your loved ones while still serving up a gourmet meal that's sure to impress.
- Ultimate Tenderness: Thanks to the slow-cooking method, these beef short ribs become incredibly tender, practically falling off the bone with each bite. It's a dish that embodies comfort and indulgence, perfect for cozy family dinners or special gatherings with friends.
Jump to:
- Why you want to make this Unique Recipe for German Style Braised Short Ribs:
- Ingredients and Substitutions
- Step by Step Instructions
- FAQ
- Ways to Cook German-style Beef Short Ribs
- Lindy's Tips for Success
- Storage and Leftovers
- What to serve with German-style Beef Short Ribs?
- Wine Recommendation(s)
- German-style Slow-Cooked Beef Short Ribs The Recipe Card
How this Recipe for German-style slow-cooked Braised Beef Short-Ribs Came to Be...
I adore cooking slow-braised meats like short ribs for dinner parties because it lets me clean up before guests arrive and serves up impressive, yet easy-to-make dishes. Plus, who can resist the mouthwatering taste and texture of fall-off-the-bone tender meat? German-style slow-cooked-braised Beef Short Ribs were inspired by a dinner party challenge from renowned local chef Josh Silvers who was well known for his delicious short ribs. Wanting to impress, I drew inspiration from the unique flavors of German-style Stuffed Flank Steak (Rouladen) which incorporates beef, bacon, pickles, and onions. The result? A dish that delighted Josh and left him devouring every last bite.
Ingredients and Substitutions
- Beef Short Ribs - Preferably bone-on. Make sure the ribs have a lot of meat on them. I generally buy one large rib, or two smaller ones, for each guest. Beef Chuck Roast could be substituted, there will be no bone. I recommend if using a chuck roast, to cut the roast into servable portions before cooking so each guest will get a proper portion.
- Thick Bacon - Applewood smoked is preferred. While generally not available in a "thick" cut, turkey bacon could be substituted for those who do not eat pork.
- Mirepoix - A combination of onions, carrots, and garlic. I do not add the celery.
- Dill Pickle - No, you cannot substitute a sweet pickle.
- Liquids - Red Wine - choose a dry red wine such as a Zinfandel or Chianti and beef broth or stock.
See the recipe card for the amounts and other ingredients.
Step by Step Instructions
Follow these easy steps to make perfect and unique German Style Slow-Cooked Braised Beef Short Ribs
For best results, buy short ribs that are larger, meaty, and with good marbling.
Generously salt and pepper the short ribs on both sides.
Over medium-low heat, cook the bacon to render the fat and until it just begins to cook. DO NOT BROWN THE BACON! Remove the bacon with a slotted spoon or mesh skimmer to a plate. Leave the fat in the pot to brown the meat.
Increase the temperature to medium-high, add additional oil as needed, then add the short ribs and slowly brown on all sides. Brown in batches as necessary. Be careful when browning the meat as it may spatter.
PRO TIP: It is important not to rush the browning process, you want a deep brown on all sides of the meat. If the meat is not browning, turn up the heat, if it seems to burn, turn down the heat.
Want to see what a lively sizzle looks like? Click on the video icon to view.
Once all the meat has been browned, remove it to a plate - reduce the heat to medium-low. When the pan is at the proper temperature (give it a few minutes to cool) add the mirepoix and cook, stirring often, until lightly browned.
Add the flour and stir it into the vegetables along with the bacon and pickles. PRO TIP: Adding the flour now ensures a thick gravy with no residual flour flavor or lumps.
Add the wine to the pot and stir, scraping up any browned bits from the bottom of the pot. Reduce the wine by half.
Turn the oven on to 325ºF (163ºC). Stir the bacon into the pot, nestle the beef so it is submerged in the beef stock/wine mixture, and bring to a simmer. (If the meat is not fully covered by liquid, add additional stock or water until it is.)
If using the preferred "oven" method to braise the short ribs, cover the pot with parchment paper to help keep the moisture in. PRO TIP: Here's an easy way to cut parchment paper to fit your pot precisely: Start by folding a piece into a square. Then, position your lid over the square, aligning the center of the lid with the folded corner of the paper. Next, draw a half circle on the exposed paper, and carefully cut along the line. Unfold the paper, and you'll have a perfectly sized circle to fit your pot.
Cover the pot and place in the oven for 2 ½ hours until the meat is tender. Remove the meat and cook the sauce until reduced to a thick gravy, or add the slurry to thicken. TIP FOR SUCCESS: Reduce the sauce by half first to get a more intense savory beefy flavor; then add the slurry if you want the sauce thicker. (The slurry consists of 1 teaspoon cornstarch to ¼ cup water added slowly at the end of cooking until the gravy is as you like it.)
FAQ
When comparing braising to slow roasting, the key differences lie in the cooking techniques and outcomes. Braising utilizes both moist and dry heat, requiring the addition of liquid such as stock or wine to tenderize the meat and create a flavorful sauce. This method involves longer cooking times at lower temperatures to break down connective tissues and meld flavors. In contrast, slow roasting relies on dry heat and the meat's natural moisture, employing slightly higher temperatures and shorter cooking times to preserve juices.
Believe it or not, it is possible to braise short ribs for too long. While you want the short ribs to be fall-off the bone tender, cooking them too long will result in mushy ribs. There's a fine line, but it is there.
Boneless short ribs should not be mistaken for country-style ribs, as they are fundamentally different cuts. Despite the name, country-style ribs are not ribs at all; rather, they are strips of the chuck primal or beef shoulder sliced into boneless strips, mimicking the appearance of ribs.
Ways to Cook German-style Beef Short Ribs
- Oven Braised - Preferred Method: Make the recipe as written.
- Crock-Pot - While I'm not particularly fond of crock-pots due to their tendency to homogenize flavors, if that's the method you're using, simply follow the recipe until the oven portion. Then, transfer all the ingredients into your crock-pot slow cooker and cook on low for 8 hours or high for 4 hours, following your manufacturer's instructions.
- Instant Pot or Multi-Function Cooker - Most Instant Pots and multi-function cookers have browning, sautéing, and both long-cooking or pressure-cooking capabilities. If you're using this approach, you can complete all steps in the cooker itself. Once everything is browned and prepped, select your desired function—slow-cook or pressure cook—and refer to the manufacturer's instructions for cooking times.
- Pressure Cooker - A pressure cooker handles all the required tasks effortlessly. Just stick to the recipe. Seal the pot with the lid, and once it reaches pressure, maintain medium pressure for about 40 minutes, depending on your cooker. Let the pressure release naturally. Remove the lid and continue with the recipe.
Lindy's Tips for Success
Do make this recipe for German-style Slow-Cooked Braised Beef Short Ribs in advance
I've made these tender ribs many times and they get better with a few days of "marinating' in the refrigerator. Make them to the point of finishing the gravy. Use the USDA's advised 2-system cooling method, cover and refrigerate. When ready to serve, remove the fat from the top of the dish, place the covered pot into a heated 350ºF ((177ºC), and cook for about 1 hour. Then finish the gravy. It can also be heated over low heat on the stovetop.
Do not rush the browning process
To capture that rich, deep beefy flavor, it's crucial to properly brown the ribs. Choose a well-seasoned cast iron pot, an enameled Dutch oven, or stainless steel cookware. For non-stick options, make sure they can handle high heat. Take your time and brown the ribs in batches. How do you know when they're browned enough? They'll effortlessly detach from the pan's bottom. Just remember, this won't be the case with non-stick cookware.
Storage and Leftovers
Leftover braised short ribs are a breeze to store and repurpose. One delicious idea is to use the meat to make ravioli. Although I don't have a recipe available on my site at the moment, you can find one I enjoy at Chisel and Fork.
Another option is to separate the meat from the bone, reheat it in some of the gravy, and serve it over egg noodles, rice, or mashed potatoes. It's a simple and delightful way to recreate the original dish.
For optimal storage, keep leftover short ribs in the refrigerator along with some gravy to maintain moisture. They can be refrigerated for up to 4 days or frozen in an airtight container for up to 6 months.
What to serve with German-style Beef Short Ribs?
Be it a starch or a vegetable, these are some of my favorite sides to pair with these beefy unique German-style Short Ribs
Wine Recommendation(s)
When pairing wine with these short ribs consider the rich flavors and hearty nature of the dish. A full-bodied red wine, such as a Cabernet Sauvignon or a Malbec, would complement the richness of the beef and the savory flavors of the dish. Alternatively, a Syrah or a Zinfandel could also be excellent choices to enhance the meal's depth and complexity.
German-style Slow-Cooked Beef Short Ribs The Recipe Card
Equipment
- One of the following
Ingredients
- 6 slices thick bacon diced
- 3 pounds beef short ribs 1 - large, or 2 small per person. Make sure they are meaty
- 1 large onion chopped
- 2 carrots peeled and diced
- 6 cloves garlic minced
- 1 large dill pickle diced
- 2 cups red wine use a dry red wine such as a Red Zinfandel or Chianti
- 1 (14.5 ) ounce can beef broth
- 1 bay leaf
- 1 tablespoon salt or as needed
- 1 teaspoon freshly ground black pepper or as needed
- 2 tablespoons flour
- 1 teaspoon cornstarch or flour mixed with ¼ cup water ('slurry") to thicken the sauce
- Fresh minced parsley for garnish
Instructions
- Saute the bacon in a large pot or Dutch oven until the grease is rendered, do not brown. Remove with a slotted spoon, set aside.
- Pat dry, then generously salt and pepper the short ribs. Brown them in the hot bacon fat (in batches if necessary, do not overcrowd the pan), adding additional oil if needed. Remove the ribs as they brown, set-aside. (Please, do not rush this step. Browned meat = really good meat)
- Lower the heat and add the onion, carrot , and garlic to the now empty pan, saute until soft. Add the garlic, pickle, and reserved bacon. Saute briefly.Add two tablespoons flour to the pan and sauté for 2 - 3 minutes. Add the red wine and reduce by half.
- Return the ribs to the pan along with any accumulated juice; add the bay leaf and beef broth, making sure the ribs are completely covered. If not, add additional water until they are. Bring to a simmer then put into a 325º F oven and cook, covered, until very tender, about 2 ½ hours. See notes for additional cooking methods.
- This dish is best if made ahead. Let cool, then cover and refrigerate. On the day you want to serve, remove any accumulated fat from the pan. Place in a 350°:F (177ºC) oven for about an hour, or until hot (or slowly heat on top of the stove). Remove the meat, keep warm, and thicken the sauce with a "slurry" of 2 tablespoon cornstarch mixed with 2 tablespoon wine, beef broth, or water, if needed
- Place the ribs on a plate and surround with the sauce. Garnish with a bit of chopped parsley.
Notes
- Crock-Pot - While I'm not particularly fond of crock-pots due to their tendency to homogenize flavors, if that's the method you're using, simply follow the recipe until the oven portion. Then, transfer all the ingredients into your crock-pot slow cooker and cook on low for 8 hours or high for 4 hours, following your manufacturer's instructions.
- Instant Pot or Multi-Function Cooker - Most Instant Pots and multi-function cookers have browning, sautéing, and both long-cooking or pressure-cooking capabilities. If you're using this approach, you can complete all steps in the cooker itself. Once everything is browned and prepped, select your desired function—slow-cook or pressure cook—and refer to the manufacturer's instructions for cooking times.
- Pressure Cooker - A pressure cooker handles all the required tasks effortlessly. Just stick to the recipe. Seal the pot with the lid, and once it reaches pressure, maintain medium pressure for about 40 minutes, depending on your cooker. Let the pressure release naturally. Remove the lid and continue with the recipe.
Kate says
This is the best short rib ever. Loved it
Sally Niemer says
Can you make ahead and freeze these?
LindySez says
Yes! They freeze beautifully. I like to make them in advance and hold in the refrigerator for up to 4 days just to allow the flavors to fully blend together. Plus it makes it easier to remove any fat deposit from the top. But yes, cover tightly and freeze. You can reheat them from frozen in a low oven or defrost in the refrigerator first. Either way works.