Submitted by Tim Onlin

Ingredients

•4 slices dry cured bacon, cut in 1/2-inch pieces •salt and fresh ground black pepper as needed •4 pounds beef short ribs •1 onion, diced •2 cloves garlic, minced •2 tbsp flour •1 cup dry sherry wine •1 quart beef stock •6 springs of thyme, picked •1 bay leaf

Instructions

In a oven proof pan, over medium heat, cook the bacon until the fat is rendered out and the bacon is cooked. Remove the cooked bacon, leaving the fat in the pan. Reserve bacon. Season the beef short ribs generously with salt and fresh ground black pepper. Turn the heat up to medium-high, and brown the short ribs well on all sides. Remove the short ribs, and add the onions. Reduce the heat to medium and sauté for about 5 minutes, until the onions soften. Add the garlic and flour, and sauté for 2 minutes more. Whisk in the sherry wine, turn the heat to high, and bring to a boil, scraping off any browned bits on the bottom of the pan. Add the beef stock, thyme, bay leaf, beef short ribs, and 1/2 tsp of salt. When the liquid returns to a simmer, cover tightly, and place in the oven. Braise for 2 hours. Carefully remove the lid and test for doneness - the meat should be fork tender. If done, remove from the oven. Let rest covered for 15 minutes. Then, skim any excess fat from the top, taste for salt, and serve short ribs topped with some of the braising liquid.

Attributes

- Snacks
- Main meals