Glazed and Braised Short Ribs with Sherry Vinegar

Name: Glazed and Braised Short Ribs with Sherry Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-pound) rack short ribs, bison or beef; 3 tablespoons olive oil; 1 cup sherry vinegar; 1 cup sherry; 2 1/2 cups beet juice; 1 head garlic, cut in half horizontally; 1 cup large diced onions; 1/2 cup large diced carrots; 1/2 cup large diced celery; 1 small sachet (thyme, rosemary, and bay leaf); 8 cups veal stock; 4 cups water; 1/2 cup brown sugar; 1 tablespoon unsalted butter; Salt and pepper

Servings: persons

1 (5-pound) rack short ribs, bison or beef
3 tablespoons olive oil
1 cup sherry vinegar
1 cup sherry
2 1/2 cups beet juice
1 head garlic, cut in half horizontally
1 cup large diced onions
1/2 cup large diced carrots
1/2 cup large diced celery
1 small sachet (thyme, rosemary, and bay leaf)
8 cups veal stock
4 cups water
1/2 cup brown sugar
1 tablespoon unsalted butter
Salt and pepper

1
Brown the ribs in the olive oil in a stock pot on all sides.
2
Remove to a paper towel lined plate.
3
Remove the pan from the heat and carefully add the sherry and sherry vinegar.
4
Return to the heat and cook, scraping up any browned bits from the bottom of the pan, for about 5 minutes.
5
Be careful as the alcohol may ignite when returned to heat.
6
If it ignites, wait to stir until the flames die out.
7
Add the rest of the ingredients, except for the butter, including the browned ribs, to the pot.
8
Bring the liquid to a simmer, cover, and cook for about 3 hours, or until the ribs are very tender.
9
Season with salt and pepper.
10
Remove the ribs from the pot and set aside on a plate.
11
Strain the liquid and return to the pot.
12
Add the butter and stir until the butter is incorporated.
13
Add the ribs back to the pot and coat well with the sauce.
14
Serve.
15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
16
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

670

kcal

Calories

Fat

107

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 1 (5-pound) rack short ribs, bison or beef, 3 tablespoons olive oil, 1 cup sherry vinegar, 1 cup sherry, and more.

Yes, Glazed and Braised Short Ribs with Sherry Vinegar 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!