Sherry Braised Beef Short Ribs

Hey Folks…it’s time to dig into some mouthwatering ribs and Joan, our GM, is just the person to show you how to do it this time. Those of us who work with her know that she’s on a neverending hunt for the next best recipe…and when she finds it, oh, boy do we hear about it! And if we’re lucky, she brings in some leftovers the next day. Sadly, there was nothing left to bring in this time. But that’s a good sign, right? This recipe she actually found on and she was very impressed! So let’s get to it.

4 slices bacon, cut into 1/2-inch pieces

3 1/2 pounds beef short ribs (from Dark Horse, of course)

salt and ground black pepper to taste

6 sprigs fresh thyme, leaves stripped

1 bay leaf

1 onion, diced

3 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup dry sherry

1-quart beef broth

  1. Preheat oven to 350 degrees.
  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 ribs with salt & pepper.

One of Joan’s tweaks with this recipe was that she also used a dry rub she had in her pantry…any will do. Dry rubs add such a tremendous kick of flavor. You really can’t go wrong with adding it to the recipe.

4. Heat bacon drippings in the same skillet over high heat. Cook short ribs in hot bacon fat until browned & caramelized on all sides, 3-5 minutes per side. Transfer ribs to the Dutch oven, reserving drippings in the skillet. Add thyme & a bay leaf to the ribs mixture.

A crockpot would work too but dutch ovens are so great because they cut cooking time in half. 

5. Reduce heat under the same skillet to medium. Cook & stir onion in the skillet until soft & golden, 5-10 minutes. Add garlic; cook & stir until fragrant, about 30 seconds.

6. Whisk flour into onion mixture & stir until the mixture becomes paste-like & light golden brown, 1-3 minutes.

7. Pour sherry into onion mixture; cook until thick & hot, about 2 minutes. Pour onion-sherry mixture into Dutch oven; add beef broth & salt to taste. Bring ribs mixture to a simmer & cover the Dutch oven with a lid.

8. Transfer Dutch oven to the preheated oven & cook until short ribs are fork tender, about 2 hours. Remove ribs to a serving dish, reserving sauce in the pot.

Joan’s favorite pic…the sauce is thick, the ribs are perfectly cooked and a mouthwatering aroma filled the air…(that last part you have to imagine).

9. Set Dutch oven on high heat & boil sauce until reduced & slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

We are convinced you’ll enjoy this dish as much as Joan and her husband Paul did!! Let us know…

Recipe from