Real Recipes From Real Home Cooks ®

braised beef short ribs with sherry & shiitake

a recipe by
Francine Lizotte
Surrey South, BC

Moist, juicy, tender and incredibly delicious... perfect dish to serve anytime!

serves 4 servings
prep time 10 Min
cook time 2 Hr 30 Min
method Bake

Ingredients For braised beef short ribs with sherry & shiitake

  • 3 lb
    beef short ribs (about 8 to 10 pieces)
  • 1 tsp
    ground himalayan sea salt, or to taste
  • 1 tsp
    freshly ground black pepper, or to taste (i always use mixed peppercorns)
  • 2 Tbsp
    olive oil
  • 1 Tbsp
    clarified butter
  • 2 1/2 c
    red onions, sliced (lyonnaise cut)
  • 2 1/2 c
    shiitake mushrooms, sliced
  • 3 lg
    cloves garlic, pressed
  • 1 Tbsp
    unbleached all-purpose flour
  • 3 1/2 c
    low-sodium beef broth, divided, or as needed
  • 1/2 c
    cooking sherry
  • 2 Tbsp
    tomato paste
  • 1 sprig
  • 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

How To Make braised beef short ribs with sherry & shiitake

  • 1
    Preheat oven to 325ºF. Season 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, place short ribs and cook until caramelized on all sides. Transfer on a plate and set aside.
  • 2
    In the same pot, add onion, reduce 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 flour to coat ingredients. Pour in beef broth and cooking sherry; scrap any bits at the bottom. Stir in tomato paste, rosemary, balsamic vinegar and cayenne.
  • 3
    Bring it back to a simmer on medium-high. Place short ribs back and pour more broth over enough to cover meat. Cover and transfer to the preheated oven. Braise for 2 hours or until ribs are fork-tender.
  • 4
    Remove from heat and transfer short ribs on a plate while working on sauce.
  • 5
    Put heat on medium and skim off fat on the surface. When simmering, pour in cornstarch mixture and stir until sauce thickens, less than a minute. Taste and adjust seasoning if necessary. Place short ribs over mashed potato, ladle sauce over and sprinkle fresh parsley on top. Makes 4 servings
  • 6
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