Soured Beef Short Ribs - WizardRecipes

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cateory: seasonal

Soured Beef Short Ribs

Reviews: 198

Ingredients:

1 1/2 lb. Frenched beef short ribs
4 cups red wine
2 cups red wine vinegar
2 cups water
2 onions, sliced
6 bay leaves
1 tbsp. cracked black peppercorns
1 tbsp. mustard seed
- 1/2 cup oil
- 1 small onion, diced
- 1 clove garlic, sliced
- 2 parsley roots, chopped
- 1 tsp. fresh ginger root, minced
- 1 tsp. thyme, chopped
- 3 bay leaves
- 1/4 cup red wine vinegar
- 6 cups dry red wine
- salt and pepper to taste
- 8 cups beef stock
- 4 juniper berries
  - 1/4 cup herbal schnapps
  - 1/4 cup golden sultana raisins
  - 1/4 cup almonds
  - 1/4 cup honey
  - 2 cups pumpernickel bread crumbs, fi ne
  - 1 tbsp. thyme, chopped
  - 1 tbsp. savory, sliced

How to make
Soured Beef Short Ribs

Place the short ribs in a single layer in a deep glass dish.
Combine all remaining ingredients and pour over ribs.
Cover and refrigerate for 24 hours.
- Preheat the oven to 350˚
- Remove the meat from the marinade. In a deep oven-safe pan over high heat, add 1/4 cup of the oil and sear the ribs until dark brown on all sides. Remove the ribs and set aside.
- Add the rest of the oil to the pan, then sauté onion, garlic, parsley root, ginger, thyme, and bay leaves until onion is golden brown.
- Pour in the red wine vinegar and deglaze.
- Add the wine and ribs. Season. Bring liquid to a simmer. Add the beef stock and juniper berries, cover, and transfer pan to the oven.
- Bake for 2 hours.
- Warm the schnapps, add the raisins, and let soak for 30 minutes. In a small pan over medium-high heat, toast the almonds, watching carefully to avoid burning them. Add the honey and raisins and reduce liquid to a syrup-like consistency.
- When the ribs are tender, carefully transfer them to a serving platter, reserving baking liquid. Cover ribs with foil to keep warm.
- Strain the baking liquid into a medium pot and skim off the excess fat. Over medium heat, simmer to reduce until liquid is the consistency of a sauce.
- Thicken the sauce with the pumpernickel crumbs and adjust the seasoning if necessary.
- Top the ribs with the chopped thyme and sliced savory.
- Tip: Time permitting, it is much easier to remove the fat from the sauce if you let it cool; the fat will rise to the surface and harden

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Soured Beef Short Ribs