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Braised Beef Short Ribs with Sherry & Shiitake
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5 from 3 votes

Braised Beef Short Ribs with Sherry & Shiitake

These Braised Beef Short Ribs with Sherry & Shiitake are moist, juicy, tender and incredibly delicious, a perfect dish to serve anytime!
Prep Time10 minutes
Cook Time2 hours 30 minutes
Passive time0 minutes
Total Time2 hours 40 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: International
Keyword Beef, Dinner Party, Easy Recipe, Elegant Cuisine, Holidays & Events, Low Sodium

Ingredients

  • 2 1/2 to 3 lbs. beef short ribs (about 8 to 10 pieces)
  • ground Himalayan sea 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
  • 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 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.