Sherry Braised Beef Short Ribs

By learen

Ingredients

• 4 slices bacon cut into 1/2 in pieces
• 3 1/2 lb beef short ribs
• salt and pepper to taste
• 6 sprigs fresh thyme, stripped
• 1 bay leaf
• 1 onion diced
• 3 cloves garlic minced
• 2 T all purpose flour
• 1 c dry sherry
• 1 qt beef broth

Details

Servings 3
Preparation time 30mins
Cooking time 160mins
Adapted from Allrecipes.com

Preparation

Step 1

Preheat oven to 350.

Place bacon in a large skillet and cook over med high heat, turning occasionally, until evenly browned about 10 min. transfer bacon with a slotted spoon to a Dutch Oven. Retain bacon drippings in the skillet.

Generously salt and pepper the ribs.

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 min per side. Transfer ribs to the Dutch oven, reserving the drippings in the skillet. Add thyme and bay leaf to the ribs.

Reduce heat under the same skillet to med. Cook and stir onion in the skillet until soft and golden, 5-10 min. Add garlic; cook and stir until fragrant, about 30 seconds.

Whisk flour into onion mixture and stir until the mix becomes paste like and light golden brown, 1-3 min.

Pour sherry into the onion mixture, cook until thick and hot, about 2 min. Pour this mixture into the Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.

Transer Dutch oven to the preheated oven and cook until ribs are fork tender, about 2 hours. Remove ribs to a serving plate and reserve the sauce in the pot.

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