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Lindy's German Style 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.
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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
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