Sherry Braised Beef Short Ribs

Sherry Braised Beef Short Ribs

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Chef John 22773

"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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2 h 55 m servings 490 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 490 kcal
  • 25%
  • Fat:
  • 38.6 g
  • 59%
  • Carbs:
  • 9.3g
  • 3%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  1. 131 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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.

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 ...

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 r...

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 wit...

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, ...

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.

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 remin...

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.

This is excellent. My husband gave it 10 stars. I live in Mexico and did not want my oven on that long so I put them in a crock pot and they turned out excellent. I did not use all the broth ...

John rocked it. Turned out perfect. I served this with Mac & cheese and topped all with baked kale crumbles. Well done John, thank you for sharing this with us.

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