Braised Beef Short Ribs With Sherry & Shiitake Recipe

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.

No additional tips available.

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

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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.

Braised Beef Short Ribs With Sherry & Shiitake

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