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. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 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. 3 Generously season short ribs with salt and black pepper.
4. 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. 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. 6 Whisk flour into onion mixture; stir until mixture becomes paste-like and light golden brown, 1 to 3 minutes.
7. 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. 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. 9 Set Dutch oven over high heat; boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
10. 10 Enjoy!

Nutrition per serving