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Sherry Braised Beef Short Ribs
Sherry Braised Beef Short Ribs
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Prep Time:
20 minutes
Cook Time:
155 minutes
Total Time:
175 minutes
Indulge in Chef John's tender sherry-braised short ribs for a guaranteed dinner delight.
Ingredients:
  • 1 onion, diced
  • 4 slices bacon, cut into 1/2-inch pieces
  • 3.5 pounds beef short ribs
  • salt and ground black pepper to taste
  • 6 sprigs fresh thyme, leaves stripped
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 1 cup dry sherry
  • 1 quart beef broth
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Cook the bacon in a large skillet over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Using a slotted spoon, transfer the crispy bacon to a Dutch oven, keeping the bacon drippings in the skillet.
  • Season short ribs liberally with salt and pepper.
  • In a hot skillet with bacon drippings, sear short ribs until beautifully browned and caramelized on all sides, approximately 3 to 5 minutes per side. Then, transfer the ribs to a Dutch oven, keeping the flavorful drippings in the skillet, and mix in thyme and bay leaf with the ribs.
  • Lower the skillet heat to medium. Sauté onion until soft and golden, for 5 to 10 minutes. Introduce garlic; sauté until fragrant, around 30 seconds.
  • Combine the flour into the onion mixture and mix until a paste-like consistency forms and the mixture turns a light golden brown, which should take about 1 to 3 minutes.
  • Drizzle sherry into the onion mixture and simmer until it thickens and heats through, around 2 minutes. Transfer the flavorful onion-sherry mix to a Dutch oven, then pour in beef broth and season with salt. Let the ribs mixture simmer covered until it's perfectly tender.
  • Place the Dutch oven in the preheated oven and let the short ribs cook until they are tender enough to be easily pierced with a fork, approximately 2 hours. Once done, transfer the ribs to a serving dish while keeping the sauce in the pot.
  • Heat a Dutch oven over high heat and simmer the sauce until it reduces and thickens slightly, about 10 minutes. Pour the reduced sauce over the ribs.

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