Sherry Braised Beef Short Ribs

Instructions

1. Take 4 slices bacon, cut in 1/2-inch pieces. Then brown them on a baking pan over medium heat until crispy. After they are down, put them in a dutch oven.

2. Generously season 3 1/2 pounds beef short ribs with salt and pepper. Put them in the baking pan with the bacon fat. Turn the heat to high. Brown very well. Then throw the beef short ribs in the dutch oven. Add 6 springs of thyme, and 1 bay leaf in the dutch oven.

3. Add 1 diced onion in the baking pan. Turn the heat to medium. Brown the diced onion until caramelized and golder-brown. Add 3 cloves minced garlic. Saute for 45 seconds. Add 2 tbsp flour, saute for a couple minutes. dump in 1 cup dry sherry wine. Cook until the mixture is thicken. Them dump the mixture in the dutch oven.

4. Add 1 quart beef broth or veal stock, and 1 1/2 tbsp salt in the dutch oven. Give it a stir. Bring it to a simmer. Then put the dutch oven in an oven at 350F for about 2 hours.

5. Them remove from oven, if there is too much sauce, bring it to a boil to reduce the sauce.

6. Put the Beef Short Ribs in a serving plate, pour over the sauce. Enjoy.