Sherry Braised Beef Short Ribs

Sherry Braised Beef Short Ribs

Recipe by John Mitzewich from allrecipes.com

Dinner 3 Hr. 55 Mins.

Ingredients

8

8 servings

  • 4 slices bacon, cut into 1/2-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

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
  • Generously season short ribs with salt and pepper.
  • Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
  • Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  • Whisk flour into onion mixture and stir until the 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 Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
  • Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
  • Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

Nutritional Facts

Per 8 servings

  • Calories: 490
  • Carbohydrate: 9g
  • Fat: 39g
  • Fiber: 1g
  • Protein: 22g
  • Sugar: 1g

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