Short Ribs a La Sauerbraten

Short Ribs a La Sauerbraten


  • 6 pounds beef short ribs
  • 480ml tomato ketchup (2 cups)
  • 480ml water (2 cups)
  • 1/4 tsp ground allspice
  • 2 TBS sugar
  • 2 TBS prepared horseradish
  • 2 broken bay leaves
  • 2 TBS dry mustard powder
  • 2 TBS red wine vinegar
  • 2 TBS worcestershire sauce
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 4 onions, peeled and thinly sliced
  • flour
  • fat for browning


  1. Place the ribs into a bowl. Whisk together all of the ingredients, with the exception of the flour and fat. Pour over the ribs. Cover and then refrigerate overnight.
  2. The next day take them out of the fridge. Remove the ribs from the marinade, reserving the marinade. Pat the ribs dry and coat in flour, shaking off any excess. Heat some fat in a large flameproof casserole. Brown the ribs in the fat on all sides. Once you have browned them well, pour the reserved marinade over top. Bring to the boil, then cover and simmer over low heat for 1 1/2 hours to 2 hours, until tender. Delicious!


Alternately these can be baked, covered tightly, in a slow oven for several hours.  (about 160*F/325*F/gas mark 3)

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