Braised Beef Short Ribs with Sherry & Shiitake
When the month of November has arrived, we can kiss the nice weather goodbye. Perhaps the odd year, there’s still a nice afternoon here and there but overall, fall is in full swing. Either rain ☔ or snow will be in the forecast depending on which part of Canada you live in.
Most of you know how much I love warm, sunny days so when it comes to the fall and winter months, my number one consolation is cooking. What I enjoy the most are recipes that simmer for hours on the stove. It brings that homey, snug feeling 🥰 and the warmth that makes the place so welcoming.
As you can imagine, I have many recipes for this time of year and one that I really wanted to share with you is my Braised Beef Short Ribs with Sherry & Shiitake! OMG 🤯! The aroma in the air is what home cooking is all about! This is the perfect dish to make during the cold months of the year.
Searing the ribs traps all the juices inside and braising them slowly in a beautiful aromatic broth, makes the meat fork tender and fall off the bone 🦴. This dish has such an incredible taste to it!
The sherry and shiitake mushrooms 🍄 give a subtle flavor, letting the short ribs be the star of this recipe. Could I have used another kind of mushroom to make the recipe more earthy? Of course, but I didn’t want to overshadow the taste of the beef.
These Braised Beef Short Ribs with Sherry & Shiitake are a great meal to serve your family or your guests when hosting a dinner party. I love to serve them over my mixed mashed motatoes or creamy polenta, scooping up a fair amount of sauce after it thickens, yum 😋!
Tender, delicious and moist with a lovely scent of herbs 🍃 and spices, this is a great recipe for you to try this coming season. A wonderful combination of ingredients makes these Braised Beef Short Ribs with Sherry & Shiitake a very special dish!
Bon Appétit!🍽
Check out these other delicious one pot-meal recipes…😀
– Hungarian Beef Goulash
– Orzo with Chicken & Asiago
– Old Fashioned Baked Beans with Bacon
– Caribbean Style Fish Stew
– Arroz con Pollo
– Lamb Chops with Balsamic & Red Wine Reduction
– Texas Cowboy Stew
– North African Chicken Thighs with Dates & Pomegranate Molasses
and for even more delectable beef recipes 🐂, click on this link… Recipe Category • Beef
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Braised Beef Short Ribs with Sherry & Shiitake
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Ingredients
- 2 1/2 to 3 lbs. beef short ribs (about 8 to 10 pieces)
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. olive oil tips & tricks
- 1 tbsp. clarified butter
- 2 1/2 cups red onions, sliced (Lyonnaise cut) tips & tricks
- 2 1/2 cups shiitake mushrooms, sliced
- 3 large cloves garlic, pressed
- 1 tbsp. unbleached all-purpose flour
- 3 1/2 cups low-sodium beef broth, or as needed and divided
- 1/2 cup cooking sherry
- 2 tbsp. tomato paste tips & tricks
- 1 sprig rosemary tips & tricks
- 1 tbsp. balsamic vinegar
- 1/4 tsp. cayenne pepper, or more to taste
- 1 tbsp. cornstarch (mixed with 1/2 cup cold water)
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
Directions
- Preheat oven to 325ºF.
- Season the 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, add the short ribs and cook until caramelized on all sides. Transfer to a plate and set aside.
- In the same pot, add sliced onions, reduce the heat to medium and sauté until soft, about 5 minutes.
- Add shiitake mushrooms and cook for 3 minutes, stirring constantly to prevent from burning. Add garlic and sauté for 1 minute.
- Stir in the flour to coat the ingredients before pouring in beef broth and cooking sherry; scrape any bits off the bottom. Stir in tomato paste, rosemary, balsamic vinegar, and cayenne pepper.
- Bring it back to a simmer on medium-high. Return the short ribs and pour more broth over, enough to cover the meat.
- Cover and transfer to the preheated oven. Braise for 2 hours or until the ribs are fork-tender.
- Remove from the heat and transfer the short ribs to a plate while working on the sauce.
- Put the heat on medium and skim off the fat on the surface.
- When simmering, add the cornstarch mixture and stir until the sauce thickens, less than a minute. Before serving, taste and adjust the seasoning if necessary.
- Place short ribs over mashed potato, ladle on some sauce and sprinkle fresh chopped parsley on top.
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