Braised Beef Short Ribs With Sherry & Shiitake

Name: Braised Beef Short Ribs With Sherry & Shiitake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs beef short ribs (about 8 to 10 pieces); 1 teaspoon sea salt (or as needed); 1 teaspoon black pepper (or as needed); 2 tablespoons extra virgin olive oil; 1 tablespoon clarified butter; 2 1/2 cups red onions, sliced; 2 1/2 cups shiitake mushrooms, sliced; 3 large garlic cloves, pressed; 1 tablespoon all-purpose flour; 3 1/2 beef broth, divided (or as needed); 1/2 cup cooking sherry; 2 tablespoons tomato paste; 1 sprig rosemary; 1 tablespoon balsamic vinegar; 1/4 teaspoon cayenne pepper; 2 teaspoons cornstarch (mixed with 1/2 cup cold water); 1 tablespoon parsley, chopped (for garnish)

Servings: persons

2 1/2 lbs beef short ribs (about 8 to 10 pieces)
1 teaspoon sea salt (or as needed)
1 teaspoon black pepper (or as needed)
2 tablespoons extra virgin olive oil
1 tablespoon clarified butter
2 1/2 cups red onions, sliced
2 1/2 cups shiitake mushrooms, sliced
3 large garlic cloves, pressed
1 tablespoon all-purpose flour
3 1/2 beef broth, divided (or as needed)
1/2 cup cooking sherry
2 tablespoons tomato paste
1 sprig rosemary
1 tablespoon balsamic vinegar
1/4 teaspoon cayenne pepper
2 teaspoons cornstarch (mixed with 1/2 cup cold water)
1 tablespoon parsley, chopped (for garnish)

1
Preheat oven to 325u00b0F. Season short ribs with salt and pepper on all sides; set aside. In a large Dutch oven over medium-high heat, add oil and butter. When hot, place short ribs until caramelized on all sides. Transfer on a plate and set aside.
2
In the same pot, add onion, reduce heat to medium and saute until soft, about 5 minutes. Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and saute for 1 minute. Stir in flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
3
Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
4
Remove from heat and transfer short ribs on a plate while working on sauce.
5
Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings.

1039

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/2 lbs beef short ribs (about 8 to 10 pieces), 1 teaspoon sea salt (or as needed), 1 teaspoon black pepper (or as needed), 2 tablespoons extra virgin olive oil, and more.

Yes, Braised Beef Short Ribs With Sherry & Shiitake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!