Sherry-Braised Beef Short Ribs

Name: Sherry-Braised Beef Short Ribs
Prep time: 20 min
Cook time: 2 h 40 min
Total time: 3 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 tbsp All-Purpose Flour; 1 qt Beef Broth; 3.5 lb Beef Short Ribs; 1 cup Cooking Sherry; 1 whole Diced Onion; 1 whole Dried Bay Leaves; 6 sprigs Fresh Thyme; 3 cloves Minced Garlic; 1 to taste Salt & Pepper; 4 slices Thick-Cut Bacon

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Carnivore 🥩Comfort-Food Keto 🥩

Sherry-Braised Beef Short Ribs feature fall-apart tender meat bathed in a rich, aromatic sauce layered with thyme, garlic, and smoky bacon. The sherry adds a gently sweet, nutty depth that balances the hearty beef and savory broth. Serve this comforting dish for a cozy weekend dinner or an elegant cold-weather gathering.

Prep20 mins
Cook2 hrs 40 mins
Serves8
DifficultyMedium

1

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Use a slotted spoon to transfer the bacon to a Dutch oven. Keep the drippings in the skillet.
3

Generously season the short ribs with salt and black pepper.
4

Heat the drippings in the skillet over high heat; add the short ribs. Cook until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer the ribs to a Dutch oven; keep the drippings in the skillet. Add the thyme and bay leaf to the Dutch oven. Set aside.
5

Reduce the heat to medium. Add the onion to the skillet; cook and stir until soft and golden, 5 to 10 minutes. Add the garlic; cook and stir until fragrant, about 30 seconds.
6

Whisk the flour into the onion mixture; cook, stirring, until it becomes paste-like and light golden brown, 1 to 3 minutes.
7

Pour the sherry into the onion mixture; cook until thick and hot, about 2 minutes. Pour the onion-sherry mixture into the Dutch oven; add the beef broth and season with salt. Bring to a simmer; cover the Dutch oven with a lid.
8

Move the Dutch oven to the preheated oven; cook until the short ribs are fork-tender, about 2 hours. Transfer the ribs to a serving dish; keep the sauce in the Dutch oven.
9

Set the Dutch oven over high heat; boil the sauce until reduced and slightly thickened, about 10 minutes. Spoon the reduced sauce over the ribs.
10

Enjoy!