Sherry Braised Beef Short Ribs Recipe -
Sherry Braised Beef Short Ribs  Recipe
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Sherry Braised Beef Short Ribs
See how to make tender short ribs braised in sherry. See more
  • READY IN ABOUT 3 hrs

Sherry Braised Beef Short Ribs

Recipe by  

"Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned – I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    2 hrs 35 mins

    2 hrs 55 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer crisped bacon with a slotted spoon to a Dutch oven. Retain bacon drippings in the skillet.
  3. Generously season short ribs with salt and pepper.
  4. 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 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme and bay leaf to the ribs mixture.
  5. Reduce heat under the same skillet to medium. Cook and stir onion in the skillet until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
  6. Whisk flour into onion mixture and stir until the mixture becomes paste-like and light golden brown, 1 to 3 minutes.
  7. Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth and salt to taste. Bring ribs mixture to a simmer and cover the Dutch oven with a lid.
  8. Transfer Dutch oven to the preheated oven and cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.
  9. Set Dutch oven high heat and boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.
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Reviews More Reviews

Most Helpful Positive Review
May 01, 2014

If I could rate this 10 stars, I would. Followed recipe exactly with the exception of the cooking time. I added an extra hour in the dutch oven. These were melt in your mouth, divine tasting and a huge hit at the dinner table. Will definitely make again.

Most Helpful Critical Review
Jun 23, 2015

Did everything exactly as stated and was very disappointed. It tastes like pot roast! I was expecting something that was salty, sweet and with flavor-this isn't it.


121 Ratings

Apr 22, 2014

Chef John's recipe is excellent! It is "Julia Child-esque" in its simple elegance and richness. Two firsts for me: This recipe compelled me to write my first ever review (can't believe this recipe doesn't have one!) And... This was my first time eating short ribs let alone cooking them. I am a chronic, habitual recipe tweaker, but this time I refrained. The only changes I made were the serving size--I cook for 2 and these are rather expensive--and I did do them in the crock pot. Otherwise I followed the recipe as written and thickened the gravy a bit at the end with a flour slurry. The gravy is rich and delicious and had so much of it left over I froze for later. Served with scratch made mashed potatoes and steamed baby carrots in a lemon chive butter. Next time I plan to do them on a weekend and use the Dutch oven. I bet they'll be even better! (Also plan to use this recipe for a roast) Thanks Chef John!

May 20, 2014

This is one of many of Chef John's recipes that I have tried and every time they are a winner. This recipe is no different. Bacon, onion and beef - what's not to love?! I had never cooked with dry sherry before (usually use regular wine) so that was new to me but the short ribs turned out perfect and very tasty. Will be putting this one in my "keeper" recipe rotation. Thanks again Chef John! Keep the recipes coming!

Aug 23, 2014

I made this the other night and it was a big hit. Really, really goooood. I will mention that I learned braising meant cooking the meat in broth that only covers 1/2 way up the ribs. Otherwise, covering the ribs to the top or over is actually boiling it. 4 quarts of broth was too much. 2 quarts was perfect. But towards the end I did put the rest of the broth in because I threw in carrots and Yukon gold potatoes. I'm no expert but it worked well for me. The meat fell off the bones when I was transferring it. This recipe takes a long time but it was great.

May 22, 2014

Best short ribs ever! I followed the recipe exactly and could not imagine changing a single thing. Will certainly use this recipe to impress guests.

Sep 28, 2014

This recipe sounded so delicious that I went out immediately and got the ingredients to make it for Sunday dinner. It wasn't cheap but the flavour and the way it made our house smell was reminiscent of Sunday family dinners when I was growing up. I made it exactly as laid out in the recipe except I forgot to "bring ribs mixture to a simmer" before putting it in the oven. For us, I think Chef John's timing worked better. I left it in for the extra hour as several reviewers stated and it was fall off the bone delicious but we prefer ours still on the bone like he has it in the video. We served it over homemade mashed potatoes with thyme roasted beets. It was simple, straightforward, tasted unbelievable and SO worthy of company. As Chef John says "Enjoy" will!

Oct 14, 2014

Made this a couple of weeks ago on a cool night and it quickly became a family favorite. I feel the need to have a dinner party just to show off my culinary skills.


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  • Calories
  • 490 kcal
  • 25%
  • Carbohydrates
  • 9.3 g
  • 3%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 38.6 g
  • 59%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 22.4 g
  • 45%
  • Sodium
  • 719 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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