Sauerbraten-Style Short Ribs

A German specialty, sauerbraten [SOW-uhr-brah-tin] means “sour roast” and is typically made by marinating a beef roast in a sweet-sour mixture.

Makes 4 servings (2 cups sauce) Prep time: 20 minutes Cook time: 31/ hours (high) 4

2 2

STIR:

2 2 1

DEGLAZE:

1 3/4 1/2 1

ADD:

10 6 4 1

lb. short ribs (8 ribs), seasoned with salt and black pepper Tbsp. olive oil Tbsp. pickling spice, tied in a sachet

Tbsp. tomato paste tsp. grated fresh ginger tsp. kosher salt cup dry red wine cup red wine vinegar cup each low-sodium beef broth and red vermouth Tbsp. quick-cooking tapioca, ground

gingersnap cookies (such as Nabisco), crushed carrots, halved crosswise and lengthwise ribs celery, cut into 3-inch pieces onion, cut into 8 wedges

Sear short ribs in oil in a large sauté pan over high heat until brown on all sides, about 10 minutes; transfer to a 7- to 8-qt. slow cooker with sachet.

Stir tomato paste, ginger, and 1 tsp. salt into pan; cook until fragrant, 30 seconds.

Deglaze pan with wine, scraping up any brown bits. Cook wine until reduced by half. Whisk in vinegar, broth, vermouth, and tapioca; simmer 1 minute, then pour mixture into slow cooker.

Cover slow cooker and cook ribs on high setting, 2 hours.

Add gingersnaps, carrots, celery, and onion to slow cooker. Cover slow cooker and cook ribs and vegetables until tender, 11/ 2 hours more. Transfer ribs and vegetables to a serving dish. Discard sachet, strain sauce, then season with salt and pepper. Serve ribs and vegetables with sauce.

Per serving: 1074 cal; 55g total fat (21g sat); 268mg chol; 1155mg sodium; 33g carb; 5g fiber; 90g protein

For a smooth sauce, thicken the liquid with tapioca that’s been finely ground in a coffee grinder.

Gingersnaps add flavor and body to the sauce. Crush them finely so they easily dissolve into the sauce.