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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Preparation Time

  Cooking Time - 215 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Season short ribs on both sides with salt and black pepper. Heat oil in a heavy-bottomed skillet over medium-high heat. Cook short ribs in batches, turning a few times, until browned on all sides, about 10 minutes per batch. Remove short ribs to a large lidded plastic tub while you make the marinade. | 2. Pour 1 1/2 cups water, cider vinegar, and red wine vinegar into the warm skillet and bring to a simmer. Cook and stir, scraping any browned bits off the bottom on the pan. Add juniper berries, cloves, and bay leaves, season with salt and black pepper. Remove from heat and pour in 1 cup cold water. Pour mixture over the ribs and place in an ice bath until chilled, 30 to 40 minutes. Cover and marinate in the refrigerator for 24 hours. | 3. Melt butter in a large,heavy pot or Dutch oven over medium heat. Cook and stir onion, celery, and carrot in the melted butter until the vegetables are softened, about 10 minutes. Add garlic and cook for 1 minute. Place marinated short ribs over the top of the onion mixture. Pour in remaining marinade from the plastic tub and stir in 1 cup water, chicken broth, and sugar. | 4. Bring to a simmer over medium-high heat. Reduce heat and simmer on low, covered, until meat is fork-tender, 3 to 4 hours. Remove meat to a platter. Discard juniper berries, cloves, and bay leaves. Sprinkle cooked onion mixture over the top of the meat, reserving excess cooking liquid in the pan. | 5. Place pot with remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until fine and to the liquid in the pan. Stir in balsamic vinegar and boil until reduced and thickened, skimming fat, about 20 minutes. Season with salt to taste. Strain gravy through a fine mesh sieve, spoon over the beef, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	3	pounds		3728.592	0.0	238.2761	300.3286
salt black pepper	to taste		ground	-	-	-	-
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
water	1 1/2	cups		0.0	0.0	0.0	0.0
cider vinegar	2/3	cup		33.46	1.4818	0.0	0.0
red wine vinegar	2/3	cup		30.2733	0.4302	0.0637	0.0
juniper berry	12			-	-	-	-
clove	9			51.786	12.3852	1.1283	2.457
bay leaf	2			-	-	-	-
salt	1	tablespoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
water	1	cup		0.0	0.0	0.0	0.0
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		chopped	60.0	14.01	1.65	0.15
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
water	1	cup		0.0	0.0	0.0	0.0
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
white sugar	2	tablespoons		97.524	25.195	0.0	0.0
gingersnap	1/2	cup	crushed	-	-	-	-
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.