Sherry Braised Beef Short Ribs

Short Rib Preparation
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  • Total: 2 hrs 45 mins
  • Prep: 15 mins
  • Cook: 2 hrs 30 mins
  • Yield: 4 Pounds Ribs (6 Servings)
Nutritional Guidelines (per serving)
1150 Calories
83g Fat
23g Carbs
78g Protein
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Nutrition Facts
Servings: 4 Pounds Ribs (6 Servings)
Amount per serving
Calories 1150
% Daily Value*
Total Fat 83g 107%
Saturated Fat 35g 177%
Cholesterol 272mg 91%
Sodium 801mg 35%
Total Carbohydrate 23g 8%
Dietary Fiber 3g 11%
Protein 78g
Calcium 184mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This slowly braised beef short ribs recipe is one of those melt-in-your-mouth dishes that will warm you from the inside out. The sherry in this recipe adds a subtle sweetness to the short ribs, and also makes a great sauce. These short ribs are perfect served with rice, pasta, or mashed potatoes.
 

Ingredients

  • 4 slices bacon (cut in 1/2-inch pieces)
  • salt and fresh ground black pepper (as needed)
  • 4 pounds beef short ribs
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 2 tbsp. flour
  • 1 cup dry sherry wine
  • 1-quart beef broth
  • 6 sprigs of thyme (picked)
  • 1 bay leaf

Steps to Make It

  1. Preheat oven to 350 F.

  2. In a heavy Dutch oven, over medium heat, cook the bacon until the fat is rendered out and the bacon is cooked.

  3. Remove the cooked bacon with a slotted spoon, leaving the fat in the pan. Reserve bacon. Season the beef short ribs generously with salt and fresh ground black pepper. Turn the heat up to medium-high, and brown the short ribs well on all sides.

  4. Remove the short ribs, and add the onions. Reduce the heat to medium and sauté for about 5 minutes, until the onions soften.

  5. Add the garlic and flour, and sauté for 2 minutes more. Whisk in the sherry wine, turn the heat to high, and bring to a boil, scraping off any browned bits on the bottom of the Dutch oven. Add the beef broth, thyme, bay leaf, beef short ribs, and 1/2 tsp. of salt.

  6. When the liquid returns to a simmer, cover tightly and place in the oven. Braise for 2 hours. Carefully remove the lid and test for doneness—the meat should be fork tender. If done, remove from the oven. Let rest covered for 15 minutes. Then, skim any excess fat from the top, taste for salt, and serve short ribs topped with some of the braising liquid.