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Home » Recipes » German Style Slow-Cooked Braised Beef Short Ribs

German Style Slow-Cooked Braised Beef Short Ribs

Published: Jan 6, 2014 · Modified: Jun 2, 2022 by LindySez · This post may contain affiliate links

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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.

Fall off the bone tender German Style braised short ribs;.
Slow-Cooked fall off the bone tender.

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.

I served this with Mashed Potato and Carrot with Caramelized Onions (done in the dinner party presentation); and of course, a great bottle of Chateau Montelena Cabernet.

Perfect!

German Style Beef Short Ribs in a bowl
Fall off the bone tender German Style braised short ribs;.

German Style Beef Short Ribs

LindySez
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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs
Additional Time 20 mins
Total Time 3 hrs 35 mins
Course Beef, Main Course
Cuisine American, German, LindySez Fusion
Servings 8 servings

Ingredients
  

  • 6 slices thick bacon
  • 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

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). 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.
Keyword fall off the bone tender short-ribs, German style short-ribs, slow-cooked short ribs
Tried this recipe?Let us know how it was!
« Mashed Potato and Carrot with Caramelized Onions
Crab, Shrimp and Artichoke Heart Quiche »

Reader Interactions

Comments

  1. Sally Niemer

    December 18, 2017 at 9:13 am

    Can you make ahead and freeze these?

    Reply
    • LindySez

      December 18, 2017 at 9:20 am

      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.

      Reply
  2. Kate

    March 21, 2018 at 9:41 pm

    This is the best short rib ever. Loved it

    Reply

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Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

More about me →

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