Braised Beef Short Ribs with Sherry & Shiitake

Francine Lizotte


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


☆☆☆☆☆ 0 votes

4 servings
10 Min
2 Hr 30 Min


  • 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 large
    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(s)
  • 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. To view this recipe on YouTube, click on this link >>>>

Printable Recipe Card

Show 2 Comments & Reviews

16 No-Bake Dessert Ideas To Make This Summer

16 No-Bake Dessert Ideas To Make This Summer

Turning on the oven during the summer should be illegal. These no-bake dessert ideas are going to be your new favorites! Sweet and rich, these no-bake desserts set up in the fridge or freezer for an easy summer treat. So get ready to indulge in these delicious no-bake desserts!

14 Chocolate Chip Cookie Recipes You Need To Bake

14 Chocolate Chip Cookie Recipes You Need To Bake

Boy, chocolate chip cookies have come a long way since 1938 when Ruth Graves Wakefield whipped up the first batch. If you’re a purist, we’re sharing classic chocolate chip cookie recipes guaranteed to be a family favorite. But for those of you who like to experiment in the kitchen, there are a few twists on […]

What To Do With Too Many Fresh Blueberries

What To Do With Too Many Fresh Blueberries

This weekend I found the tastiest blueberries. I may have gone a little overboard and bought way more than I can snack on. So, I decided to do a little recipe research and figure out how I could use the extra blueberries. “This is a great summer take-along dessert,” says Laurie Lenartowicz (Livingston, TN) about […]