Sherry Braised Beef Short Ribs

I'm a big fan of recipes by Chef John from allrecipes.com! I decided to try out his beef short ribs recipe, and I'm so glad that I did!

http://allrecipes.com/recipe/237320/sherry-braised-beef-short-ribs/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%201

Sherry Braised Beef Short Ribs 

 Ingredients 

 4 slices of bacon, cut into 1/2-inch pieces

3 1/2 lbs beef short ribs

salt and ground black pepper to taste

6 springs fresh thyme, leaves stripped

1 bay leaf

1 white onion, diced

3 cloves garlic, minced

2 Tbsp all-purpose flour

1 cup dry sherry

1 quart beef broth

Directions 

1. Preheat oven to 350 degrees F.

2. Place bacon pieces in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer the crisped bacon pieces with a slotted spoon to a Dutch oven. Retain the bacon drippings in the skillet.

3. Generously season the short ribs with salt and pepper.

4. Heat the bacon drippings in the same skillet over high heat. Cook the short ribs in the hot bacon fat until browned and cartelized on all sides, about 3-5 minutes per side. Transfer the ribs to the Dutch oven, reserving the drippings in the skillet. Add the thyme and bay leaf to the Dutch oven with the meat.

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

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

7. Pour the sherry into the onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into the Dutch oven; add beef broth and salt to taste. Bring the ribs mixture to a simmer on the stove top, then cover with a lid.

8. Transfer Dutch oven to the preheated oven and cook until the short ribs are fork tender, about 2 hours. Remove the ribs to a serving plate or dish, reserving the sauce in the pot.

9. Set Dutch oven on high heat on the stove top and boil sauce until reduced and slightly thickened, about 5-10 minutes. Spoon reduced sauce over ribs.




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