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Sherry Braised Beef Short Ribs

In this video, you’ll see how to make sherry braised beef short ribs. There are a couple keys to making amazing short ribs. First, the beef should be browned to a deep, dark, crusty, caramelized finish. And then, the beautifully browned short ribs should be allowed to cook nice and slowly until absolutely fork tender. Otherwise, you cannot really mess this recipe up! It’s borderline foolproof. The only way to mess it up is if you ignore Chef John’s advice and use cooking sherry instead of sherry sherry. In fact, for best results, throw your cooking sherry away before making this dish. Otherwise, you will be greatly rewarded for your patience; after a couple hours of braising, these short ribs will be impossibly tender and delicious. Watch the video, then get the recipe for Chef John’s Sherry Braised Beef Short Ribs. Serve them with mashed potatoes and ladle over the sherry-based sauce.

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  • Bunny

Wonderful flavor, followed the recipe exactly. How would a nice chuck 7 blade roast be using the same process?

  • Chef a

We use the word sauté to mean cooking food in a skillet with a small amount of oil over relatively high heat to brown quickly. Stir frying is the word used for cooking in a wok Asian style as you mentioned above. Frying we normally use when cooking in quite a bit of oil- almost submerged. Sauté does mean jump in French so we use the term loosely as the food is cooked quickly and doesn't jump as it would in stir frying.

  • plamuk aka travellingchef

As a long time chef, can you please tell me why cooks, etc., in the USA use the word sautee instead of fry? I ask because sautee is a French word meaning to "jump" as in the ingredients in the pan jump or they are made to jump by shaking/moving the pan similar to Chinese style fast frying/cooking. Thanx all. 'nuf sed. plamuk aka travellingchef