This slowly braised beef short ribs recipe is one of those delicious dishes that will warm you up on these cold nights.
Cook Time: 4 hours
Ingredients:
- 4 slices bacon, cut in 1/2-inch pieces
- salt and fresh ground black pepper as needed
- 4 pounds beef short ribs
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tbsp flour
- 1 cup dry sherry wine
- half a pint of beef broth
- 6 springs of thyme
How to make it :)
Preheat oven to 350 degrees F.
In a biggish pan, over medium heat, cook the bacon until the fat has come out and the bacon is cooked. Remove the cooked bacon with a slotted spoon, leaving the fat in the pan. Reserve bacon. Season the beef short ribs generously with salt and fresh ground black pepper. Turn the heat up to medium-high, and brown the short ribs well on all sides. Remove the short ribs, and add the onions. Reduce the heat to medium and fry about 5 minutes, until the onions soften.
Add the garlic and flour, and fry 2 minutes more. Whisk in the sherry wine, turn the heat to high, and bring to a boil, scraping off any browned bits on the bottom of the Dutch oven. Add the beef stock, thyme, beef short ribs, and 1/2 tsp of salt.
When the liquid returns to a simmer, cover tightly, and place in the oven. Braise for 4 hours. Carefully remove the lid and test for doneness - the meat should be fork tender. If done, remove from the oven. Let rest covered for 15 minutes. Then, skim any excess fat from the top. serve with mash potato and snuggle up next to the fire!
