Nothing says DINNER to me like braised short ribs. They more or less make themselves. I serve them with mashed rutabaga and a nice green salad.


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Serves 4

You will need:



3 lbs short ribs

salt and pepper, to taste

2 tablespoons butter

2 onions, peeled and cut into wedges

2 carrots, sliced

2 whole garlic, tops cut off

a few springs of thyme+extra for garnish

1⁄2 cup dry sherry

2 cups beef broth

  1. Preheat oven to 360°F.
  2. Rub the meat with salt and pepper.
  3. Heat the butter in a pan, brown the meat on all sides, and place in an ovenproof dish.
  4. Sauté the onion and carrots for a few minutes and add to the meat.
  5. Add sherry to the pan and stir it well so you pick up all the flavor. Pour over the meat.
  6. Add beef stock, garlic, and thyme.
  7. Cover with foil and place in the oven for 3 hours. Lift off the foil now and then to see if it needs more broth in there.
  8. After 3 hours, remove the foil and cook for another 15 minutes.

TIP:

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Nothing says DINNER to me like braised short ribs. They more or less make themselves. I serve them with mashed rutabaga and a nice green salad
Photography by Photography by Kristin Gladney

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