Sherry Braised Beef Short Ribs

Ingredients

• Servings: 8
• 4 slices bacon, cut into 1/2-inch pieces
• 3 1/2 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

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs 35 mins

Ready Time: 2 hrs 55 mins


• 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.