These sherry braised short ribs are pretty much foolproof. As long as two things happen when you make this recipe, you are in for some very fine eats. First, the beef must be well browned— I'm talking deep, dark, crusty, and caramelized. The other key step is easier. Just braise them until they're fork-tender. To paraphrase an expression, "stick a fork in them, they're done." After browning properly, the only way to mess these up is to undercook them, so don't.
Ingredients
- 4 stripss bacon , cut into ½-inch pieces
- 3.5 pounds beef short ribs
- salt and ground black pepper to taste
- 6 sprigs fresh thyme , leaves stripped
- 1 bay leaf
- 1 onion , diced
- 3 cloves garlic , minced
- 2 tablespoons all-purpose flour
- 1 cup dry sherry
- 1 quart beef broth
Instructions
-
1
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
-
2
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a Dutch oven with a slotted spoon. Reserve drippings in the skillet.
-
3
Generously season short ribs with salt and black pepper.
-
4
Heat drippings in the skillet over high heat; add short ribs. Cook until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to a Dutch oven; reserve drippings in the skillet. Add thyme and bay leaf to the Dutch oven. Set aside.
-
5
Reduce heat to medium. Add onion to the skillet; cook and stir until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
-
6
Whisk flour into onion mixture; stir until mixture becomes paste-like and light golden brown, 1 to 3 minutes.
-
7
Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into the Dutch oven; add beef broth and season with salt. Bring to a simmer; cover the Dutch oven with a lid.
-
8
Transfer Dutch oven to the preheated oven; cook until short ribs are fork-tender, about 2 hours. Transfer ribs to a serving dish; reserve sauce in the Dutch oven.
-
9
Set Dutch oven over high heat; boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
-
10
Enjoy!
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Butterscotch Cheesecake Bars
Even if you aren't a fan of cheesecake, give these a try. Everyone who tastes them loves them.
Pulled Pork Pancakes
It's really too bad that Father's Day brunch isn't a thing because if it was, these pulled pork pancakes would be an amazing dish to serve. While I don't know your dad, I do know he'd like this. You can also add maple syrup and butter to each pancake layer if you want to make it even more delicious.
Authentic Swedish Pancakes
This Swedish pancakes recipe was taught to my father by his mother, who was born in Sweden. My father then passed this authentic recipe to me. Kids love them, and there are never any leftovers when I make them. Spoon melted butter over the pancakes and sprinkle with sugar or serve with lingonberry sauce. The pancakes can be made into larger cakes; however, the yield will be smaller. You can also use the batter to make crepes.