1 Review

Though I've enjoyed eating Sauerbraten many times, I haven't made it in about 25 years. This was nice and tasty, though maybe a little more vinegary then I've had before. Your instructions were great, I did make one major change I used short ribs in place of the roast. Too many times the center of a Sauerbraten roast just tastes like regular pot roast - the flavors barely permeate the meat, and I had seen the idea for using short ribs in an old Sunset magazine and thought this was the opportune time to try it. After preparing the marinade I put part of it in my Food Saver marinating tray with about 2 2/3 lbs of ribs, and ran the marinde cycle several times. I then poured everything into a storage dish to continue to marinate. The next day I blotted all the ribs dry and continued with the recipe - the ribs too about 3 hours to cook, the sauce got pretty thick about half way through so I had to stir pretty often to prevent sticking - I would cook them in the oven after browning next time. This makes lots of sauce, which I served over butter bow tie noodles. As hoped the flavor from the marinade went all the way through the meat (and in a lot less time) and so will stick with the short ribs. I think I might swap out part of the vinegar with beef broth but otherwise make the marinade as written. I served this with applesauce, onion rolls, and Amber Ale. Mom2Rose, thanks so much for sharing! Made by one of the Unrulies Under the Influence for ZWT6.

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momaphet May 26, 2010
Rhineland Sauerbraten With Altbier