Sherry Braised Short Ribs
Servings 4 servings
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!