Soured Beef Short Ribs

Step 1

Place the short ribs in a single layer in a deep glass dish. Combine all remaining ingredients and pour over ribs. Cover and refrigerate for 24 hours.

Step 2

Preheat the oven to 350 degrees .

Step 3

Remove the meat from the marinade. In a deep oven-safe pan over high heat, add 1/4 cup of the oil and sear the ribs until dark brown on all sides. Remove the ribs and set aside.

Step 4

Add the rest of teh oil to the pan, then sauté onion, garlic, parsley root, ginger, thyme, and bay leaves until onion is golden brown. Pour in the red wine vinegar and deglaze.

Step 5

Add the wine and ribs. Season. Bring liquid to a simmer. Add the beef stock and juniper berries, cover, and transfer pan to the oven. Bake for 2 hours.

Step 6

Warm the schnapps, add the raisins, and let soak for 30 minutes.

Step 7

In a small pan over medium-high heat, toast the almonds, watching carefully to avoid burning them. Add the honey and raisins and reduce liquid to a syrup-like consistency.

Step 8

When the ribs are tender, carefully transfer them to a serving platter, reserving baking liquid. Cover ribs with foil to keep warm.

Step 9

Strain the baking liquid into a medium pot and skim off the excess fat. Over medium heat, simmer to reduce until liquid is the consistency of a sauce.

Step 10

Thicken the sauce with the pumpernickel crumbs and adjust the seasoning if necessary.

Step 11

Top the ribs with the chopped thyme and sliced savory.