Sherry Braised Beef Short Ribs

Ingredients

4 Bacon slices, cut into 1/2-inch pieces
3 ½ Pound(s) Beef Short Ribs
1 Pinch(es) Salt (to taste)
1 Pinch(es) Ground Black Pepper (to taste)
6 Thyme sprigs, leaves stripped
1 Bay Leaf
1 Onion (diced)
3 clove garlic (minced)
2 Tablespoon(s) All-Purpose Flour
1 Cup(s) Dry Sherry
1 Quart(s) Beef Broth

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Nutrition

• Calories 490
• Protein 22.4g
• Carbohydrates 9.3g
• Fat 38.6g
• Cholesterol 86.5mg
• Sodium 738.7mg

How to make Sherry Braised Beef Short Ribs

• 01
  Fire up the oven and preheat it to 350 degrees F (175 degrees C).
• 02
  Start by crisping up some bacon in a large Skillet. Once it's evenly browned (about 10 minutes), transfer it to a Dutch Oven with a Slotted Spoon and reserve the bacon drippings.
• 03
  Season the short ribs generously with salt & pepper and cook them in the hot bacon fat until they're caramelized on all sides (3 to 5 minutes per side).
• 04
  Then add some thyme & bay leaf to the ribs mixture. Reduce the heat and cook & stir the onion in the Skillet until it's soft & golden (5 to 10 minutes).
• 05
  Add some garlic & stir until fragrant (about 30 seconds). Whisk in the flour & stir until the mixture is paste-like & light golden brown (1 to 3 minutes).
• 06
  Pour in the sherry & cook until it's hot & thick (about 2 minutes). Then add beef broth & salt to taste to the Dutch Oven & bring it to a simmer.
• 07
  Cover the Dutch Oven & transfer it to the preheated oven - let it cook until the short ribs are fork tender (about 2 hours).
• 08
  Once they're done Remove the ribs to a serving dish & set the Dutch Oven over high heat.
• 09
  Boil the sauce until it's reduced & slightly thickened (about 10 minutes) & spoon it over the ribs - dinner is served!