Guten tag! I'm still celebrating my German heritage. October is German heritage month so I'm still studying German on Duolingo, watching whatever Bundesliga games I can get to play via livestream, and eating German inspired meals.
This sauerbraten is something I made the other day to celebrate the first weekend in October. The first weekend in October usually signals the end of Oktoberfest. Plus I was in need of something more hearty to welcome in cooler temperatures. Sauerbraten is a traditional German beef roast that's been marinated for a long time. I didn't quite make this the traditional way. But it was still super tasty and filling.
6 beef short ribs
1 tbsp avocado oil
1 sweet onion, sliced
4 carrots, peeled and chopped
12 oz. beef broth
2 tbsp apple cider vinegar
½ tsp ground ginger
1 tbsp pickling spices
1 tbsp arrowroot powder
Salt and pepper to taste
Prep the short ribs by rubbing them with avocado oil and generously coating them with salt and pepper to your liking. Place them in a mixing bowl and add the beef broth, apple cider vinegar pickling spices, ground ginger, and more salt and pepper if you'd like. Then place the bowl in the fridge overnight, or up to 3 days.
Once the beef is nice and marinated, remove from the bowl and set the bowl and its contents to the side.
Push the sauté button on your Instant Pot and add a tbsp of avocado oil to the bottom of the pot. Once hot, sear the short ribs on each side until slightly browned.
Turn off the Instant Pot and add in the carrots, onion and arrowroot powder. Then cover with what remains in the bowl from the marinade.
Hit the manual button on the Instant Pot and set to 30 minutes. Make sure the lid is in the sealed position.
Once the short ribs have pressure cooked for 30 minutes, allow the pressure cooker to slow release for 10 minutes. Then release whatever pressure is left by opening the pressure valve to the venting position.
Serve immediately or save for leftovers.