Traditional Beef Short Ribs Sauerbraten with Gingersnap Marinade

Preheat your oven to 300°F (150°C). Begin by coating the short ribs with salt and black pepper on both sides. Heat a generous amount of oil in a large, heavy-bottomed skillet over medium-high heat. Cook the short ribs in batches, rotating them occasionally, until they are nicely browned on all sides, approximately 10 minutes per batch. Transfer the short ribs to a large, covered container while you prepare the marinade.

Combine 1 1/2 cups of water, apple cider vinegar, and red wine vinegar in the warm skillet and bring it to a gentle simmer. Stir constantly, scraping any browned bits from the bottom of the pan. Add juniper berries, cloves, and bay leaves to the mixture, seasoning it with salt and black pepper. Remove from heat and slowly pour in 1 cup of cold water, mixing it into the marinade. Pour the mixture over the short ribs and refrigerate them for 30 to 40 minutes, allowing it to chill. Cover the container and marinate in the refrigerator for 24 hours.

Melt butter in a large, heavy pot or Dutch oven over medium heat. Cook and stir the onion, celery, and carrot in the melted butter until they are softened, approximately 10 minutes. Add garlic to the mixture and cook for just 1 minute. Place the marinated short ribs on top of the onion mixture, pouring in the remaining marinade from the container. Stir in 1 cup of water, chicken broth, and sugar.

Bring the mixture to a gentle simmer over medium-high heat. Reduce the heat and let it simmer on low, covered, until the meat is tender enough to be pierced with a fork, approximately 3 to 4 hours. Remove the meat from the pot and place it on a platter. Discard any remaining juniper berries, cloves, or bay leaves. Sprinkle the cooked onion mixture over the top of the meat, reserving any excess cooking liquid in the pot.

Place the pot with the remaining cooking liquid over medium-high heat. Grind gingersnaps in a food processor until they are finely ground and mix them into the liquid. Stir in balsamic vinegar and bring it to a boil, reducing it until it is thickened and syrupy, skimming any excess fat as you go. Season with salt to taste. Strain the gravy through a fine mesh sieve, spooning it over the beef and serving it immediately.