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Ingredients
- 3 lbs beef short ribs or venison steaks
- 1 tbsp. cracked pepper blend
- 3/4 C red wine
- 3/4 C red wine vinegar
- 3/4 C water
- 1 medium (about 1/2 lb) onion, peeled, sliced.
- 5 T pan searing flour, divided (Wondra)
- 2 T. Olive oil
- 1 can (14 oz) reduced sodium beef broth
- 10 gingersnaps, crushed (about 1/2 cup crumbs)
- 1 pkg (12 oz) wide egg noodles, cooked (or Spaetzle)
Details
Servings 6
Preparation
Step 1
Combine wine, wine vinegar, water and onion in medium bowl. Pour over ribs in large plastic bag or large bowl. Close bag or cover bowl; refrigerate 24 hours. Preheat oven to 350 degrees. Remove meat from marinade, saving marinade, dry meat with paper towels; dust with about 4 T pan searing flour; pat off excess. Heat oil on medium in large braising pan, until oil faintly smokes. Add ribs and sear, turning to sear all sides until lightly browned, 2-3 min on each side. Remove from pan. Add onions from marinade to pan and cook, stirring frequently, until lightly browned, 2-3 minutes. Add reserved marinade and beef broth, heat to simmering. Return meat to pan, cover. Place on center rack of oven and braise 2 hours , until tender, remove from oven. Skim fat from surface and discard. Remove meat from pan, add crushed gingersnaps and remaining 1 T of flour to sauce. Heat to simmering on Medium-High, stirring continuously. Puree 1-2 min. with hand blender until gingersnaps are smooth.
Spoon noodles onto deep platter. Slice sauerbraten, serve with sauce over cooked noodles.
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