Sherry Braised Boneless Beef Short Ribs

Sherry Braised Boneless Beef Short Ribs

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

2.5 lbs boneless beef short ribs

Salt and Black Pepper to taste

6 sprigs of fresh thyme

1 bay leaf

1 large purple onion, chopped

3 cloves garlic, minced

2-3 Tbsp all-purpose flour

1 cup dry sherry

1 carton low sodium beef broth

Preheat the oven to 350^F.

Cook bacon in a large, heavy skillet over medium heat until evenly browned, stirring often, about 10 minutes.  Remove crispy bacon with a slotted spoon and transfer to a large heavy casserole dish with a lid. 

Generously season the short ribs with salt and pepper and brown them in the bacon fat in the same skillet on medium-high heat, 3-5 minutes per side, until well-browned and caramelized on all sides. Transfer the ribs to the casserole dish.  Ad the thyme and bay leaf to the casserole.

Reduce heat to medium and add the chopped onion to the drippings in the skillet.  Cook, stirring, until soft and golden brown, about 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds. 

Stir the flour into the onions and cook 2-3 minutes until golden brown, stirring frequently.  Whisk in the sherry and cook, stirring constantly until the mixture thickens.  Add beef broth and cook until mixture begins to boil.  Pour over the ribs in the casserole. 

Put the lid on the casserole dish and bake in the preheated oven for 2-3 hours or until the ribs are very tender.  If the gravy isn't thick enough after the ribs are cooked, remove the meat to a serving platter and pour the gravy into the skillet used to prep everything and boil it until it reduces and becomes as thick as you want it. 

Very tasty! 

Recipe adapted from allrecipes.com