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Keto Sauerbraten Short Rib Pot Roast

Germany's most magnificent pot roast — short ribs slow-marinated in wine and vinegar for 48 hours, then braised until they shred with a spoon.
Print Recipe
Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Course: Main Course
Cuisine: German
Servings: 4 servings
Calories: 620kcal

Ingredients

  • 1.2 kg beef short ribs
  • 250 ml red wine vinegar
  • 250 ml dry red wine
  • 500 ml beef bone broth
  • 2 onions quartered
  • 2 carrots (for aromatics)
  • 4 cloves garlic
  • 4 bay leaves
  • 8 black peppercorns
  • 4 cloves
  • 1 tsp juniper berries
  • 2 tbsp lard
  • 1/4 tsp xanthan gum
  • Salt and black pepper

Instructions

  • Combine vinegar, wine, and all aromatics in a pot. Bring to boil, cool. Pour over ribs in a container.
  • Marinate refrigerated 48 hours, turning twice daily.
  • Remove ribs, pat dry, reserve marinade. Brown ribs deeply in lard on all sides.
  • Strain marinade. Pour over ribs with broth. Bring to boil, then braise covered 3 hours.
  • Remove ribs. Strain braising liquid, reduce by half. Whisk in xanthan gum. Serve over ribs.

Nutrition

Serving: 1serving | Calories: 620kcal | Protein: 48g | Fat: 42g
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