German-style Slow-Cooked Beef Short Ribs The Recipe Card
This recipe for German-style slow-cooked Braised Beef Short Ribs offers a delightful twist on a beloved family favorite, the German-style Stuffed Flank Steak. With the addition of bacon and pickles, these mouthwatering short ribs guarantee fall-off-the-bone tenderness with minimal effort.
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
Additional cooking methods include:
- 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.
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