Sherry Braised Beef Short Ribs
""Beef short ribs are pretty much foolproof, and as long as two things happen, you are in for some very fine eats. First, the beef must be really well browned ? I'm talking deep, dark, crusty, and caramelized. The other key step is easier. To paraphrase an expression, 'stick a fork in them, they're done.' Just braise them until they're fork-tender. After browning properly, the only way to mess these up is to undercook them, so don't."..."
INGREDIENTS
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4 slices bacon, cut into 1/2-inch pieces
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3 1/2 pounds beef short ribs
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salt and ground black pepper to taste
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6 sprigs fresh thyme, leaves stripped
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1 bay leaf
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1 onion, diced
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 cup dry sherry
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1 quart beef broth
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