Sherry Braised Short Ribs


Sherry Braised Short Ribs
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  1. 5lb short ribs
  2. Salt and pepper to season
  3. 1 large onion, diced
  4. 4 cloves garlic, chopped
  5. 2 cups sherry wine
  6. 1 cup beef broth
  7. 1/2 cup tomato sauce
  1. Preheat oven to 135c (275F)
  2. Place a large oven-proof pot or dutch oven or high heat.
  3. Season short ribs on all sides with salt and pepper.
  4. Working in batches, brown the short ribs on all sides.
  5. Remove to a plate.
  6. In the same pot and onions and garlic.
  7. Cook for 4-5 minutes until softened.
  8. Add the rest of the ingredients and stir to combine.
  9. Bring mixture up to a boil and return short ribs to the pot.
  10. Put them in so that the bone is on top and all of the meat is submerged in the liquid.
  11. Cover the pot and place in oven.
  12. Bake 135 for 3 hours, checking them after 1.5 hours, and then again after 2.5 hours.
  13. Allow ribs to cool in the sauce for 2-3 hours or overnight.
  14. Remove short ribs and skim as much oil as possible.
  15. Place pot over high heat and boil the leftover sauce for about 6-8 minutes until it has reduced by half and slightly thickened.
  16. Pour over ribs.
  17. Serve hot!
  1. These freeze really well.
  2. To freeze, let them cool completely and then place a layer of saran wrap directly on the ribs.
  3. Cover with tightly with foil and freeze for up to one month.
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