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


  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 2 hrs 35 mins
  • READY IN 2 hrs 55 mins

Reviews More Reviews

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.

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!


8 Ratings

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!

Jul 21, 2014

My entire family went crazy for this meal. It was absolutely fantastic, I didn't change a thing to the recipe. Served ribs and sauce on a bed of mashed potatoes. I can't believe how much my 2 year old ate. This will definitely be part of our dinner rotation.

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.

Apr 18, 2014

haven't make this (so the rating is based on how it sounds. Really wondering if it would work in slow cooker (after the browning steps).


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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
  • 768 mg
  • 31%

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

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