Short ribs braised with sherry, bacon, and a hint of spice are a rich and flavourful taste of nineteenth century cooking!
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Little else brings more comfort to a cold, winter day than a dinner of succulent braised short ribs in a rich and satisfying sauce. Hearty braised meats were a staple of Regency era dining and were certainly enjoyed at Jane Austen’s family table. The long and gentle cooking time turns tougher cuts of meat, such as beef short ribs, juicy and tender. With the addition of sherry and spices like cloves and allspice, these sherry braised short ribs are a flavourful and unique twist on this classic comfort dish.
“… he was an indolent man, who lived only to eat, drink and play at cards; who, when he found her to prefer a plain dish to a ragout, had nothing to say to her.”
Jane Austen, Pride and Prejudice
The heroine of Pride and Prejudice, Elizabeth Bennet, is described as preferring a ‘plain dish’ rather than a ragout. Referring to the typically French method of stewing or braising meat, ragout along with other French foods, had become popular during the Regency era. Unlike her heroine, Jane Austen herself certainly enjoyed ragout, taking the time to mention it in one of her letters.
“I always take care to provide such things as please my own appetite…I have had some ragout veal and I mean to have some haricot mutton to-morrow.”
Jane Austen
Mrs. Beeton’s Book of Household Management
Published in 1861 by Isabella Beeton, this Victorian cookery book was a comprehensive guide to all aspects of household management in the nineteenth century. While not strictly from the Regency era, Mrs. Beeton’s cookbook gives an incredible look into food flavours and trends of the nineteenth century. This beef short rib recipe is loosely based on a recipe for Mrs. Beeton’s Beef Fricandeau. With sherry, spices, and bacon, this beef short rib recipe is a richly satisfying entrée that will transport you back to the nineteenth century!
Ingredient Notes
Beef short ribs: Short ribs are a cut of beef taken from either the chuck, plate, or brisket. They usually include a piece of rib bone and are well marbled with fat and connective tissue. A tough cut, short ribs require a long, slow braising cooking technique. When determining serving sizes, keep in mind that short ribs can vary in size. Large short ribs can be large enough for 1 serving while you may wish to allow two short ribs per serving if they are small.
Sherry: Sherry has a long history in England. The sometimes acrimonious relationship between England and France throughout their history sent the English looking for alternatives to French wine. Produced primarily in Spain, sherry soon became a much beloved English tipple. This fortified wine adds a touch of sweetness to balance the richness of the sauce.
Bacon: I like using a whole piece of bacon and cutting it into thick strips or cubes, called lardons. You can also use a thick sliced bacon cut into strips.
Spices: Cloves and allspice might not be the first flavours that come to mind when braising beef but historically they were a common flavouring of both savoury and sweet dishes. The long, slow cooking time allows the spice flavours to mellow and meld with the rich meaty sauce. Be sure to follow the measurements given for these spices – you don’t want the taste to be overpowering.
How to make Sherry Braised Short Ribs
Brown the short ribs
Preheat the oven to 300 deg F. Heat the olive oil in a wide braiser or Dutch oven over medium heat. Pat the short ribs dry and sprinkle generously with kosher salt and pepper. Place the short ribs in a single layer in the braiser.
Allow the short ribs to brown on the bottom before flipping over to another side. Continue cooking the short ribs until all sides are browned. Remove the short ribs to a plate and set aside.
Make the braising liquid
With the heat still on medium, add the diced bacon. Cook, stirring occasionally, until the bacon is browned and beginning to crisp. Remove from the braisier with a slotted spoon and set aside. Spoon out all but 2 tablespoons of the bacon fat from the braiser.
Add the finely chopped shallots to the braiser and sauté for 2 minutes until softened. Add the minced garlic, whole cloves, and allspice to the shallots. Sauté for another minute. Carefully pour the sherry into the braiser to deglaze the pan. Bring to a simmer, scrapping the bottom of the pan to remove the browned bits.
Return the bacon to the pan along with the beef broth and bouquet garni. Add the short ribs and turn the heat up. Bring the liquid just up to a simmer. Cover and then place the braiser in the oven.
Braise the beef short ribs
Braise the short ribs for 2 ½ to 3 hours until the meat is extremely tender and falling off the bone. While the short ribs are braising, peel and slice the carrots. After 2 hours of braising add the carrots to the short ribs. Continue cooking until the beef is fall-apart tender and the carrots are cooked through.
Finish the sauce
Transfer the cooked short ribs to a platter. Cover with foil and set aside. Place a fine mesh strainer over a large measuring up and carefully strain the braising liquid. Reserve the strained carrots, bacon, and shallots. Spoon of as much of the fat from the braising liquid as possible then return the liquid to the pan.
Check the strained vegetables for the whole cloves and remove them all. Return the strained vegetables to the braising liquid and place over high heat. In a small bowl whisk together the flour and water to make a slurry.
When the liquid comes to a simmer, quickly stir in the slurry. Cook until the sauce is slightly thickened. Add more slurry if you prefer a thicker sauce. Return the short ribs to the pan and spoon the sauce over. Garnish with chopped parsley and serve with creamy mashed potatoes if desired. Enjoy!
More Regency Era Recipes
Sherry Braised Short Ribs
Ingredients
- 2 tbsp olive oil
- 6-8 beef short ribs
- kosher salt and pepper
- 8 oz bacon
- 3 shallots finely chopped
- 2 cloves garlic minced
- 8 whole cloves
- ½ tsp allspice
- 1 ½ cups sherry
- 3 cups beef broth
- a few sprigs fresh parsley and thyme
- 2 bay leaves
- 2-3 carrots
- 2 tbsp flour
- 4 tbsp water
- extra chopped parsley for garnish
Instructions
- Preheat the oven to 300 deg F. Heat the olive oil in a wide braiser or Dutch oven over medium heat. Pat the short ribs dry and sprinkle generously with kosher salt and pepper. Place the short ribs in a single layer in the braiser.
- Allow the short ribs to brown on the bottom before flipping over to another side. Continue cooking the short ribs until all sides are browned. Remove the short ribs to a plate and set aside.
- While the short ribs are browning, prep the remaining ingredients. Cut the bacon into cubes or thick slices. Finely chop the shallots and mince the garlic. Make a bouquet garni by tying the fresh parsley, thyme, and bay leaves together with a piece of twine. Peel and slice the carrots.
- With the heat still on medium, add the diced bacon. Cook, stirring occasionally, until the bacon is browned and beginning to crisp. Remove bacon from the pan with a slotted spoon and set aside. Spoon out all but 2 tablespoons of the bacon fat.
- Add the shallots to the pan and sauté for 2 minutes until softened. Add the minced garlic, whole cloves, and allspice to the shallots. Sauté for another minute. Carefully pour the sherry into the braiser to deglaze the pan. Bring to a simmer, scrapping the bottom of the pan to remove the browned bits.
- Return the bacon to the pan along with the beef broth and bouquet garni. Add the short ribs and turn the heat up. Bring the liquid just up to a simmer. Cover and then place in the oven.
- Braise the short ribs for 2 ½ to 3 hours until the meat is extremely tender and falling off the bone. After 2 hours of braising add the carrots to the short ribs. Continue cooking until the beef is fall-apart tender and the carrots are cooked through.
- Transfer the cooked short ribs to a platter. Cover with foil and set aside. Place a fine mesh strainer over a large measuring up and carefully strain the braising liquid. Reserve the strained vegetable mixture. Spoon off as much of the fat from the braising liquid as possible then return the liquid to the pan.
- Check the strained vegetables for the whole cloves, removing them all. Return the strained vegetables to the braising liquid and place over high heat. In a small bowl whisk together the flour and water to make a slurry.
- When the liquid comes to a simmer, quickly stir in the slurry. Cook until the sauce is slightly thickened. Add more slurry if you prefer a thicker sauce. Return the short ribs to the pan and garnish with chopped parsley. Enjoy!