Braised Short Ribs

Recipe View Preheat oven to 350°F (175°C). (5 minutes)

Recipe View In a large skillet, cook bacon over medium-high heat until evenly browned. Transfer bacon to a Dutch oven using a slotted spoon. Reserve bacon drippings in the skillet. (10 minutes)

Recipe View Generously season short ribs with salt and freshly ground black pepper.

Recipe View Heat reserved bacon drippings in the skillet over high heat. Add short ribs and sear until deeply browned and caramelized on all sides. Transfer ribs to the Dutch oven, nestling them among the bacon. Add thyme and bay leaf to the Dutch oven. Set aside. (20 minutes)

Recipe View Reduce heat to medium. Add diced onion to the skillet and cook, stirring occasionally, until softened and golden. Add minced garlic and cook until fragrant. (10 minutes)

Recipe View Whisk in all-purpose flour, stirring until the mixture forms a paste-like consistency and turns light golden brown. (3 minutes)

Recipe View Pour in dry sherry, scraping up any browned bits from the bottom of the skillet. Cook until the sherry thickens slightly. (2 minutes)

Recipe View Pour the sherry-onion mixture over the short ribs in the Dutch oven. Add beef broth and season with salt. Bring to a gentle simmer, then cover the Dutch oven with a lid.

Recipe View Transfer the Dutch oven to the preheated oven and braise until the short ribs are incredibly fork-tender. (120 minutes)

Recipe View Carefully transfer the braised short ribs to a serving dish, reserving the luscious sauce in the Dutch oven.

Recipe View Place the Dutch oven over high heat and boil the sauce until it reduces and thickens to your desired consistency. (10 minutes)

Recipe View Spoon the reduced sauce generously over the short ribs. Serve hot and enjoy!