Lindy's German-Style Beef Short Ribs is a different approach to a family favorite, My Mother's Rouladen. A perfect prepare ahead dinner for guests.
How to cook German-Style Slow-Cooked Braised Beef Short Ribs
Lindy's German-Style Beef Short Ribs is a different approach to a family favorite, My Mother's Rouladen.
I love to cook short ribs or any slow-braised meat for dinner parties because it allows me to do two things.
First, I get to mess up and clean my kitchen before the guests arrive, and second, they are just so impressive to serve and darn easy to make.
And I just love the taste and texture of slow-cooked meat.
"Fall off the bone tender"
I came up with this idea for Lindy's German-Style Beef Short Ribs when I boldly asked one of our rather famous, high-end, local chefs, Josh Silvers, and his wife Regina over for a dinner party. Josh, then owner of Syrah in Santa Rosa, was known for his short ribs.
So when you are having a published and much-beloved local chef to your home for dinner, you want to cook to impress.
And, heck, I love short ribs, I make great short ribs, so why not give him some of what he is known for; damn good short ribs?
So I sat, and thought, and pondered.
How can I make my ribs different from how he makes his ribs? And then I thought of the flavors of My Mother's Rouladen.
Beef, bacon, pickles, and onions.
What's not to like? So this is how this dish came together. AND he loved it...ate every bite.
German Style Beef Short Ribs
- 6 slices thick bacon diced
- 3 pounds beef short ribs 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
- 1 14.5 - ounce can beef broth
- 1 bay leaf
- salt and pepper to taste
- cornstarch or flour mixed with water ('slurry") to thicken the sauce
- Fresh minced parsley for garnish
- 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). 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 and carrot 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 (could also be made in a pressure cooker, cook for about 1 hour.)
- 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 325°:F 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.