Braised Short Ribs
These sherry braised short ribs are pretty much foolproof. As long as two things happen when you make this recipe, you are in for some very fine eats. First, the beef must be well browned— I'm talking deep, dark, crusty, and caramelized. The other key step is easier. Just braise them until they're fork-tender. To paraphrase an expression, "stick a fork in them, they're done." After browning properly, the only way to mess these up is to undercook them, so don't.
Ingredients
- 4 strips bacon, cut into ½-inch pieces
- 3 ½ pounds beef short ribs
- 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