Old world comfort food in the German tradition: beef short ribs are marinated and then braised in a tangy combination of red wine, vinegar, and onions, then the braising liquid is thickened with crushed gingersnaps to make a flavorful sweet-and-sour gravy. Serve it over wide egg noodles for a hearty, cold-weather meal.
3 pounds beef short ribs
1 tablespoon cracked black pepper
3/4 cup dry red wine
3/4 cup red wine vinegar
3/4 cup water
1 medium onion, sliced
5 tablespoons flour, divided
2 tablespoons vegetable oil
3/4 ounce Glace de Viande Gold® dissolved in 1 3/4 cups hot water
10 gingersnaps, crushed (about 1/2 cup crumbs)
Salt and ground black pepper
1 package (12 ounces) wide egg noodles, cooked
Season the short ribs with the cracked pepper. Combine the wine, wine vinegar, water, and onion in medium bowl. Pour the mixture over the ribs in a large plastic bag or a large bowl. Close the bag or cover the bowl and refrigerate for 24 hours.
Preheat the oven to 350 degrees. Remove the meat from the marinade, saving the marinade. Dry the meat with paper towels and coat it with 4 tablespoons of the flour, patting off the excess.
Heat the oil over medium-high heat in a large braising pan, until the oil faintly smokes. Add the ribs and sear, turning to brown all sides, about 2-3 minutes per side. Remove the short ribs from pan and reduce the heat to medium.
Remove the onions from the marinade with a slotted spoon. Add them to the pan and cook, stirring frequently, until they are lightly browned, 2-3 minutes. Add the reserved marinade and diluted Glace de Viande Gold® and bring the liquid to a simmer. Return the meat to the pan and cover it. Place the pan on the center rack of the oven and braise for 2 hours, until the meat is tender.
Skim the fat from the surface of the braising liquid and discard it. Remove the meat from the pan and set it aside. Add the crushed gingersnaps and the remaining tablespoon of flour to the sauce. Bring to a simmer over medium heat, stirring continuously. Purée the sauce for 1-2 minutes with hand or regular blender until it is smooth and season to taste with salt and pepper.
Spoon the noodles onto a serving platter or divide them among 6 plates. Slice the sauerbraten, arrange it over the noodles and spoon the sauce over the top.
Wine Pairing: Zinfandel or Shiraz.