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.
Preparation Details
Prep Time: 20 mins
Cook Time: 2 hrs 40 mins
Total Time: 3 hrs
Servings: 8
Ingredients
- 4 strips bacon, cut into ½-inch pieces
- 3 ½ 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
Steps
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Generously season short ribs with salt and black pepper.
- 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.
- 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.
- Whisk flour into onion mixture; stir until mixture becomes paste-like and light golden brown, 1 to 3 minutes.
- 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.
- 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.
- Set Dutch oven over high heat; boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
- Enjoy!
