Braised Short Ribs

This dish features beef short ribs slow-cooked in a rich sauce made with dry sherry, beef broth, and aromatic vegetables. The result is tender, flavorful meat that falls off the bone, making it a perfect comfort food for special occasions or cozy dinners.

Ingredients

• 4 strips bacon, cut into ½-inch pieces

• 3½ 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

1. Preheat the oven to 350°F (175°C).

2. Cook the bacon: In a large skillet over medium-high heat, cook the bacon pieces until evenly browned, about 10 minutes. Transfer the bacon to a Dutch oven with a slotted spoon, leaving the rendered fat in the skillet.

3. Brown the short ribs: Season the short ribs generously with salt and black pepper. In the same skillet, heat the bacon drippings over high heat. Add the short ribs and cook until browned and caramelized on all sides, about 3 to 5 minutes per side. Transfer the ribs to the Dutch oven; reserve drippings in the skillet. Add the thyme and bay leaf to the Dutch oven.

4. Sauté the onion and garlic: Reduce heat to medium. Add the diced onion to the skillet and cook until soft and golden, about 5 to 10 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

5. Make the sauce: Whisk the flour into the onion mixture and stir until the mixture becomes paste-like and light golden brown, about 1 to 3 minutes. Pour in the dry sherry and cook until thick and hot, about 2 minutes. Pour the onion-sherry mixture into the Dutch oven with the short ribs. Add the beef broth and season with salt. Bring to a simmer.

6. Braise the short ribs: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook until the short ribs are fork-tender, about 2 hours.

7. Serve: Transfer the short ribs to a serving dish. Set the Dutch oven over high heat on the stovetop and boil the sauce until reduced and slightly thickened, about 10 minutes. Spoon the reduced sauce over the ribs and serve.

Nutritional Information (per serving)

• Calories: 490

• Total Fat: 39g

• Saturated Fat: 16g

• Cholesterol: 87mg

• Sodium: 739mg

• Total Carbohydrate: 9g

• Dietary Fiber: 1g

• Sugars: 1g

• Protein: 22g