This recipe for Sherry Braised Beef Short Ribs features tender short ribs slow-cooked in a rich and flavorful braising liquid made with dry sherry, beef broth, bacon, and aromatic herbs. The combination of beef and bacon gives the dish a deep, savory flavor, while the thyme and garlic add a fragrant touch. Perfect for a cozy, comforting dinner, these short ribs are best served with mashed potatoes or crusty bread to soak up the delicious sauce.
Full Recipe:
Ingredients:
- 4 slices bacon, cut into ½-inch pieces
- 3 ½ 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
Directions:
- Prepare the bacon: Heat a large Dutch oven or heavy pot over medium heat. Add the bacon pieces and cook until crispy and browned, about 5-7 minutes. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Brown the short ribs: Season the beef short ribs with salt and pepper. In the same pot, brown the short ribs on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- Sauté the vegetables: In the same pot, add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Make the braising liquid: Stir in the flour and cook for 1-2 minutes to form a roux. Slowly pour in the dry sherry, scraping up any browned bits from the bottom of the pot. Add the beef broth, fresh thyme, bay leaf, and cooked bacon. Stir to combine.
- Braised the ribs: Return the browned short ribs to the pot. Bring the liquid to a simmer, then cover the pot and transfer to a preheated oven at 350°F (175°C). Braise the short ribs for 2-3 hours, or until the meat is tender and easily pulls away from the bone.
- Serve: Once done, remove the short ribs from the pot and discard the bay leaf and thyme sprigs. Serve the ribs with the braising liquid spooned over them.
Nutritional Facts (per serving):
- Calories: 490
- Fat: 39g
- Carbs: 9g
- Protein: 22g
Why Braised Beef Short Ribs?
Beef short ribs are a cut of meat that comes from the rib section of the cow, known for their rich marbling and intense flavor. The combination of meat and bone makes them ideal for slow cooking, as the connective tissue breaks down, leaving the meat tender and full of flavor. Braising is one of the best methods for preparing short ribs, as it allows the tough fibers to soften while absorbing the flavors of the cooking liquid, resulting in an incredibly rich and savory dish.
In this recipe, the short ribs are seared and then slowly braised in a mixture of beef broth, dry sherry, and aromatic herbs. The addition of crispy bacon brings a smoky, salty depth to the dish that complements the richness of the beef. The slow braising process locks in moisture, ensuring that the short ribs remain juicy and flavorful throughout.
The Key Ingredients: Building Flavor Step by Step
The beauty of this recipe lies not only in the slow-cooked beef but also in the careful layering of flavors throughout the cooking process.
Bacon for Depth of Flavor
The dish begins with bacon, which is cooked until crispy to release its fat. This rendered bacon fat is then used to brown the short ribs, allowing the meat to absorb the rich, smoky flavor of the bacon. The crispy bacon itself is reserved and added to the braising liquid, infusing the sauce with even more savory goodness.
Beef Broth and Dry Sherry: The Perfect Base
Once the short ribs are browned, a combination of beef broth and dry sherry is used to create the braising liquid. The dry sherry brings a slightly sweet, nutty flavor that pairs beautifully with the savory beef broth. The alcohol in the sherry helps to deglaze the pot, lifting any flavorful browned bits from the bottom, which in turn enriches the sauce. This base is the foundation of the dish, ensuring that every bite of beef is soaked in a deep, satisfying flavor.
Fresh Herbs: Thyme and Bay Leaf
To further enhance the flavor profile, fresh thyme and a bay leaf are added to the braising liquid. Thyme’s earthy, slightly lemony notes pair wonderfully with beef, while the bay leaf imparts a subtle depth of flavor. As the short ribs slowly braise in this aromatic liquid, the herbs infuse the meat and sauce, creating a complex, well-rounded taste.
The Roux: Thickening the Sauce
The addition of flour to the pot helps to thicken the braising liquid, turning it into a rich, velvety sauce. This technique, known as making a roux, ensures that the braising liquid coats the beef in a luscious, smooth gravy that perfectly complements the tender short ribs. The result is a sauce that can be spooned generously over the meat, adding richness and moisture to each bite.
The Braising Process: Slow and Steady Wins the Race
Braising is a cooking method that involves cooking meat slowly in a small amount of liquid. For this recipe, the short ribs are first browned in the pot to develop a deep, caramelized crust. This step is essential, as it helps to lock in the flavors and creates a rich foundation for the braising liquid.
Once the short ribs are seared, they are returned to the pot, and the liquid is brought to a simmer. The pot is then covered, and the dish is placed in a preheated oven at 350°F (175°C) to braise for 2 to 3 hours. During this time, the meat becomes incredibly tender as it soaks up the flavors of the broth, bacon, herbs, and sherry. The slow cooking process also allows the collagen in the short ribs to break down, transforming the tough cut into melt-in-your-mouth tenderness.
As the short ribs braise, the flavors intensify, and the beef becomes infused with the savory, rich sauce. The long cooking time also ensures that the meat pulls away from the bone with minimal effort, making it easy to serve and enjoy.
Serving Suggestions
Once the short ribs are done braising, they are removed from the pot and the bay leaf and thyme sprigs are discarded. The resulting braising liquid is thickened and spooned over the meat, creating a glossy, flavorful sauce that coats each piece of beef.
This dish is best served with sides that complement its richness. Mashed potatoes, creamy polenta, or buttered noodles are all excellent options for soaking up the flavorful sauce. For a vegetable side, consider serving with roasted root vegetables, sautéed green beans, or a simple green salad with a light vinaigrette to balance the richness of the short ribs.
Conclusion: A Dish Worth the Wait
Braised beef short ribs are a true testament to the magic of slow cooking. The time and effort required to prepare this dish are more than worth it when you taste the result—a comforting, flavorful meal that’s sure to impress anyone at your dinner table. The combination of tender beef, crispy bacon, aromatic herbs, and a rich, savory sauce makes this recipe an unforgettable experience. Whether you’re making it for a special occasion or simply to enjoy a hearty meal with loved ones, these braised short ribs are guaranteed to be a crowd-pleaser.
Slow-cooked dishes like these not only nourish the body but also provide a sense of satisfaction that comes from taking the time to create something truly special. This recipe is a perfect example of how patience in the kitchen pays off, producing a dish that is rich, comforting, and full of flavor.