Sherry Braised Beef Short Ribs

Chef John's recipe is excellent! It is "Julia Child-esque" in its simple elegance and richness. Two firsts for me: This recipe compelled me to write my first ever review (can't believe this recipe doesn't have one!) And... This was my first time eating short ribs let alone cooking them. I am a chronic, habitual recipe tweaker, but this time I refrained. The only changes I made were the serving size--I cook for 2 and these are rather expensive--and I did do them in the crock pot. Otherwise I followed the recipe as written and thickened the gravy a bit at the end with a flour slurry. The gravy is rich and delicious and had so much of it left over I froze for later. Served with scratch made mashed potatoes and steamed baby carrots in a lemon chive butter. Next time I plan to do them on a weekend and use the Dutch oven. I bet they'll be even better! (Also plan to use this recipe for a roast) Thanks Chef John!

If I could rate this 10 stars, I would. Followed recipe exactly with the exception of the cooking time. I added an extra hour in the dutch oven. These were melt in your mouth, divine tasting and a huge hit at the dinner table. Will definitely make again.

This is one of many of Chef John's recipes that I have tried and every time they are a winner. This recipe is no different. Bacon, onion and beef - what's not to love?! I had never cooked with dry sherry before (usually use regular wine) so that was new to me but the short ribs turned out perfect and very tasty. Will be putting this one in my "keeper" recipe rotation. Thanks again Chef John! Keep the recipes coming!

I made this the other night and it was a big hit. Really, really goooood. I will mention that I learned braising meant cooking the meat in broth that only covers 1/2 way up the ribs. Otherwise, covering the ribs to the top or over is actually boiling it. 4 quarts of broth was too much. 2 quarts was perfect. But towards the end I did put the rest of the broth in because I threw in carrots and Yukon gold potatoes. I'm no expert but it worked well for me. The meat fell off the bones when I was transferring it. This recipe takes a long time but it was great.

I decided to make this too late in the day to have for dinner that night so after cooking for close to two hours I took the short ribs out and put them on a platter and the braising liquid in a bowl and refrigerated. The next day all the fat came to the surface and I was easily able to de-fat and discard, then resumed braising til totally fork tender, maybe another half hour. Served them with mashed potatoes and roasted carrot rounds and my family RAVED about them. I highly recommend this two day process if you're trying to limit the fat in your diet. This recipe is a keeper!

This is excellent. My husband gave it 10 stars. I live in Mexico and did not want my oven on that long so I put them in a crock pot and they turned out excellent. I did not use all the broth as I did not want them to get like stew. I covered the meat about 1/2 way with broth. I saved the additional broth and added it to the additional juices from cooking that I skimmed off during cooking and put it in the refrigerator to let the grease harden. Just before serving I brought all the juices to a boil and it was perfect.

This recipe sounded so delicious that I went out immediately and got the ingredients to make it for Sunday dinner. It wasn't cheap but the flavour and the way it made our house smell was reminiscent of Sunday family dinners when I was growing up. I made it exactly as laid out in the recipe except I forgot to "bring ribs mixture to a simmer" before putting it in the oven. For us, I think Chef John's timing worked better. I left it in for the extra hour as several reviewers stated and it was fall off the bone delicious but we prefer ours still on the bone like he has it in the video. We served it over homemade mashed potatoes with thyme roasted beets. It was simple, straightforward, tasted unbelievable and SO worthy of company. As Chef John says "Enjoy"......you will!

This is another of Chef John's winning recipes, but please don't limit yourself to short ribs. I have made this many times now with a chuck roast, tri-tip, and even a pork shoulder. Always awesome!

Best short ribs ever! I followed the recipe exactly and could not imagine changing a single thing. Will certainly use this recipe to impress guests.

My entire family went crazy for this meal. It was absolutely fantastic, I didn't change a thing to the recipe. Served ribs and sauce on a bed of mashed potatoes. I can't believe how much my 2 year old ate. This will definitely be part of our dinner rotation.

Dee-lish!!! He's done it again, Any recipe with onions and garlic is a garuanteed " BEST IN CLASS. "wowza!!!!!

This was excellent! I made it exactly as directed and it was the best I've ever tasted. I asked my boyfriend what he would like for dinner for Valentine's Day and he said braised short ribs. He then started telling me how to make them, and I decided I would use this recipe instead of one with a tomato base. I'm glad I did! afterwards, he told me that it was better than the dish that he usually got at his favorite restaurant up in San Francisco. No doubt about it, this is restaurant quality. I did add some fingerling potatoes & carrots in the last half hour of cooking--and they were delicious! I also added some mushrooms to the sauce and...yum! Thanks Chef John!

Absolutely the best short ribs I've ever made. I made this over two evenings, one to brown the ribs and make the sauce and the second one to cook in the oven. They were so tender and delicious my husband asked my why I have never made them for him before. I used the leftover ribs and sauce to make beef and noodles the next night. Thank you chef John for a fabulous recipe!

I sort of combo'd this recipe with Chef John's Short Ribs Braised With Mushrooms and the dish came out AMAZING! I was not able to find bone in beef ribs in any of 4 local grocery stores. I settled on a 2 pound package of boneless ribs. Following Chef John's recommendation on the Sherry ribs, I browned them very well in some bacon fat. I drained and reserved the bacon, then set the ribs aside to drain on some paper towels. I diced 2 medium onions and sauteed them with some minced garlic. I added the 2 TBSP flour called for in the Sherry recipe as well as the bay leaf, cayenne and rosemary from the mushroom recipe. I de-glazed the pan with about a cup of port rather than the sherry. Followed that with about 2 cups of beef broth and a can (14 oz) of tomato puree. I added back the bacon and ribs and brought to a low boil. Rather than putting in the oven, I simmered on top of the stove in a cast iron dutch oven with a tight lid for around 2- 2 1/2 hours. I let it cool down and refrigerated over night. The next day, I skimmed the fat that had solidified then simmered for another 2 hours or so on the stove. I left the pot only about half covered to let the sauce reduce. Served with mashed potatoes and butter braised brussels sprouts. It was SOOOO good! Since there are only 2 of us, we had plenty of lefties. Even better left over with some candied carrots and white rice

This is my new short rib recipe, the best I ever ate!! Made me a star in my kitchen!

John rocked it. Turned out perfect. I served this with Mac & cheese and topped all with baked kale crumbles. Well done John, thank you for sharing this with us.

Made this a couple of weeks ago on a cool night and it quickly became a family favorite. I feel the need to have a dinner party just to show off my culinary skills.

I've tried many short rib recipes and all have been great but this one tops the list. I didn't have sherry wine but substituted it with marsala wine and it was fantastic. You've got to try this if your looking for a great short rib recipe! I love Chef John's recipes!

This was definitely a keeper! Didn't change anything, except that I browned the ribs in the cast iron dutch oven (much easier to get them really brown) and didn't use all of the liquid. After I had poured both the sherry and beef broth into the pot, the ribs were basically submerged. Knowing that with braising the meat should only be partially covered , I scooped out about 1 cup of the broth. (To the person who said that this didn't have a lot of flavor, I am sure that is because the sauce was diluted from adding too much broth.) Other than that--I followed the recipe to the T. It was delicious and even better the next night as leftovers! Will be making this again! Thanks Chef John.

Great! I used boneless beef short ribs. I followed the recipe except, I didn't have any dry sherry. I did have some very dry vermouth, so I used that mixed with some balsamic vinegar. I served it with mashed cauliflower, honey baby carrots, Le Sueur sweet peas and Parker house style rolls. Great autumn Sunday dinner!

Such good flavor! Simple ingredients with an awesome result. I served over mashed potatoes. Perfect for starting on Sunday afternoon and enjoying a wonderful dinner with crispy dinner rolls and a nice salad. 10 star worthy.

Really good. Takes longer to reduce the sauce than stated here. You need to put some sort of vegetable (like carrots) in it at the end, or on the side. Served it over polenta.

Did everything exactly as stated and was very disappointed. It tastes like pot roast! I was expecting something that was salty, sweet and with flavor-this isn't it.

Makes a lot of sauce that could be used with pot roast or roast beef.

As expected, Chef John delivers a delicious and easy, yet extravagant dish! We had a little more than half the short ribs needed, and should have halved the sauce, but am glad we didn't, as it is sooo good with mashed potatoes (another of Chef John's easy recipes). Yummm

Absolutely delicious! This is a wonderful dish to make on a cold day; it warms up the kitchen and makes the house smell wonderful. I've made it several times, and the recipe is terrific as is. I have also made it with the following adjustments, and it is equally good: Step 3: I omit the salt. Step 5: Since there is quite a bit of fat from the bacon and the browning of the ribs, I remove a good deal of it before I add the onions. Step 7: Sometimes I substitute red wine for the sherry. It gives a different flavor, but it is very, very good. Step 8: I cook mine for three hours. Two hours just wasn't enough.

I used a pressure cooker and it took 25 min. The cooking Sherry was divine and the ribs were really tender.

I am one those people that has never made Short Ribs either. But will never quite now. This is such a wonderful and unique taste that I too can't give it enough stars. Oh and I never changed a thing except maybe added more of the wine and broth if needed. Thanks again John.

OMG....This recipe is fantastic!!! Do not change anything! Thank you Chef John....I love your recipes!

I made these last night they were tender and Great. Will be making them more often.

Wow- just Wow! I used 1-1/2# of ribs (for two people), cooked them for the same amount of time and the meat literally fell off the bones. The recipe seemed a little labor intensive but every extra step was well worth the end result. The deep, rich, warm sauce was wonderful over Parmesan Roasted Potatoes, too. This dish has become an requested favorite in our house. The only thing I might change is replacing the Sherry with Burgundy just out of curiosity. Thanks, Chef John for another real winner.

These are some of the best short ribs I've ever had! Very tender and excellent flavor.

I would not change a thing about this recipe. The flavor is incredible and it is really so easy to make. I served it with mashed potatoes. Perfect. I asked my husband what he wanted for dinner this weekend and he wanted the same recipe. (not happening there is too much good stuff out there) A keeper.

Made exactly as suggested and turned out amazing! Kids and adults gobbled them up!

What a fabulous dish! My only change was to use low-sodium beef broth and reduce the dry sherry to 1/2 cup combined with 1/2 cup water. I also cooked everything in my Dutch oven, just removed the meat when it was time to cook the onion a such. Saved a little clean up time! I'm going to try this with a roast instead of short ribs next time. Update: My family noted that it was kind of oily last time I made it. So this time, I braised the short ribs and made the sauce, then refrigerated it overnight. The next day, I was able to easily scrape all the fat off the top, then pop it in the oven for three hours. Yummy, easy, and almost no grease!

Delicious! no changes to recipe. Husband loved it. Is a keeper and will use for special occasions to impress.

Absolutely Divine! Thank You so much, Chef John!

Anyone who "tweaks" this recipe should be run out of town on a rail. Make this EXACTLY as written folks You won't be sorry. Chef John, you hit a home run with this one. Thanks for sharing.

Made them tonight and they were so tender they . fell off the bone, no knife needed! Incredibly tasty, hearty cozy comfort food for a cool Fall evening! I enjoyed using the dry sherry, which I have never used before. A definite keeper recipe which I can't wait to try again for company.

I followed as written. Excellent!

I had made these sherry beef short ribs just the other day and I am happy to say that they were just perfect to the taste. I will always refer to this recipe when requested. My family enjoyed it so much. Ms. Ross

Great!!! Thank you, Chef John! Followed recipe exactly, exept fresh thyme ( my son doesn't like it). Do not over cooked!!! 2 hours in oven - just perfect!

Great recipe, simple and easy. Patti O.

Amazing! Followed the recipe exactly and it was excellent with Mashed potatoes and fresh peas.

So awesome as written. I tried few minor changes The 2nd time I made it (always tinkering), and may have brought it up to 6 stars. I added chopped celery and carrot to the onion, added a couple splashes of worchestershire sauce, and increased the oven time an additional hour. Served it over a mash of steamed cauliflower and rutabaga. So good.

This is a variation of bouef bourginoun but made with sherry instead of red wine. Followed the instructions but made the day before as to let the fat congeal overnight for easier removal. Short ribs tend to be fatty. It had good flavor but nothing to rave about. One thing some reviewers indicated was the saltiness of the dish - one of the basic rules of cooking is to taste while cooking so I don't understand why some people just keep adding salt without first trying whether it needs it or not. I felt adding mushrooms would enhance it. All in all it was a pretty good dish, but not great in my opinion. I would not make it again.

Very good!

Mine turned out great! Excellent recipe and was a hit! One thing I will do next time is probably not add that last bit of salt just before putting in the oven. I think seasoning the meat plus the bacon already being in there was enough for me. Still a great recipe. Took about an hour and a half for me so definitely do the fork test part-way through.

Omg I made this tonight and we loved it. My hubby had two plates... Thnx

made this with a beef roast. It was delicious! A great company dinner.

Excellent! Do not change a thing! Made as written, which is hard for me to do. First shot at making short ribs. I have made this twice now and wonderful both times. Actually did change one thing, cooked 2 1/2 hours both times because we had 4 1/2 pounds of meat to make 6 ribs. Meat is so tender and the rich flavor is awesome! Thank you Chef John for sharing!

This was delicious!!!! I have never made short ribs before but this was wonderful!!!

I decide to make this in the Instant Pot and it turned out perfectly. Preheat the Instant Pot to the "Saute" option.Season your short ribs with salt and pepper. Saute bacon until crisp. remove bacon and brown short ribs in bacon drippings. Follow the rest of the recipe...except...do not add flour mixture. Cook on high pressure for 35 minutes and then use natural release method. After releasing, create a slurry with 2 tbsp of corn starch and 2 tbsp of water and add it to the liquid while stirring constantly to thicken.

This was great ! And easy too. I wouldn't change a thing. Thanks Chef John, this one is a keeper.

This was very good! It was the first time I cook short ribs in this way. I am used to stew them as we do in my country which is more like making a soup with it. I really liked it all! The only change I would do next time is to lower the salt. While cooking, I had forgotten that my dry sherry cooking wine already had a bit of salt. I am quite sensitive to sodium contents in any food. I recomment to cook this recipe as is. This is a keeper.

Wow! These are soo good! I followed the recipe exactly and they turned out amazing! Time consuming recipe, but well worth it. I will be making them again

Made this recipe as written, all most. Even thou Chef John said don’t even think of using cooking sherry, that is all I had on hand so that is what I used. The sauce was DELICIOUS! Meat was so tender and great flavor. I served it with mashed potatoes and roasted carrots. Thanks for the recipe Chef.

It is a delicious. My husband and I love recipe, I an going to make over and over.

This was the first time I've ever had beef short ribs and obviously the first time I made them.they were fantastic I followed the recipe as written will be making these again

I added pineapple chunks for a hawian sweetness.

OMG these were outstanding !!!- i made these for company and they loved them !! i cooked the bacon and onions and garlic all in the dutch oven. so tender and great flavor

First time I have made short ribs. I followed the recipe exactly and these came out great. I will definitely make these again! Great comfort food!

This was a great recipe - I followed it exactly per instructions and the ribs came out delicious! I made this for a family gathering and the recipe was requested several times. I will definitely do this again but next time I make sure the quality of the ribs is better. But even with a lower grade meat, it was fork tender and delicious!

Chef John never disappoints with his recipes! Made this following recipe except for using bacon but I did use bacon fat to brown the ribs. This was outstanding and had such a rich flavor. I served the leftovers over egg noodles. Thank you so much!

Made this tonight for 4th of July (after finding the ribs in my freezer from last November). I followed the recipe exactly, only halved it as I had a little over two pounds of boneless short ribs. They were perfectly fork tender after 1-1/2 hours. I couldn't believe how thick the gravy got after ten minutes. Served with baked potato and string beans almandine. May put the leftovers over pasta or polenta. Thank you, Chef John, for another excellent recipe. My husband also thanks you!

Chef John has done it again! Made these last night to the "T". Before I even put them in the oven I felt like I was in a restaurant with the aromas that were going on from the bacon and braising of the meat! My husband had a VERY hard time waiting the 2 hours for these to finish cooking in the oven but it was SO worth the wait! SO tender and flavorful. Every recipe I have tried of Chef John's has been the best I've ever had. He makes me look like a skilled Chef to my family! The aroma was still very strong and enticing when I woke up in the morning, making me realize that this is definitely one of my top 3 favorite recipes! Thanks a million Chef John!

I have made this recipe three times now, and each time it comes out to perfection - tender, juicy and flavorful. It has been a hit with everyone I have shared it with and they think I am this amazing cook! (I am, but that's beside the point! ??) I made mushroom couscous as a base for the meat and gravy and served it with a nice Argentinian Malbec - pure perfection!

I followed the recipe exactly as written. First off, it takes two days to make this dish. You cannot eat it the first day because of all the grease from the short ribs. I had to take the ribs out of the sauce, seal them in foil, and put the sauce in the frig. There was a half inch of grease, that I removed before finishing the dish. I reheated the ribs, and boiled the sauce until it slightly thickened, about 10 minutes. The meat was fatty, even though I purchased my short ribs from a butcher shop and they trimmed some of the fat off. I paid $10 a pound for beef short ribs, it took me two days to make this dish, and it wasn't good. I will never make this dish again.

This might be out new favorite for short ribs. Next time I'm going to add mushrooms.

I loved this. My husband and two toddlers loved this. I did the recipe as stated with an addition hour or two in the oven. The sauce was insane over rice. The meat fell off the bones. The taste was heavenly. Delicious

Don't change a thing. I operate a scratch kitchen restaurant in Cleveland. Chef John is my go to guy for cooking at home. I had 12 pounds of short ribs. Doubled the recipe and slow cooked the rest of them in the same recipe smoked them outside for 2 hours. Now it's a Party. Thanks Chef.

Absolutely fabulous! We had some short ribs and needed a recipe for them and this really fit the bill! Chef John never ceases to amaze me with his delicious recipes. I did 50% the gravy/sauce(had 4 1/2 lbs. short ribs) because I wanted to make sure we had enough for mashed potatoes and leftovers and I'm so glad I did. The gravy stands alone in it's own right, having left over gravy only makes for delicious next day over rice/pasta/mashed potatoes. Of course we will be making this again! Bravo Chef John, bravo! You know you're killing me right??

This is terrific! I confess I dumped all the ingredients in a crockpot (minus the flour) and cooked on high for 4-5 hours and it came out amazing! Removed meat, strained off the fat from the gravy, added the flour, and cooked it down on the stove when I got home from work. Served with mashed potatoes (the gravy goes fantastic with it!) and mixed veg. My 6, 4, & 3 year olds cleaned their plates! Try this - it's a keeper.

omg! never made short ribs prior to trying this recipe. Best taken chance, ever! a major hit with my husband who just happens to be a butcher! yum!

I followed directions exactly and my family loved it! I served it with two side dishes: roasted sweet potato fries and roasted cauliflower with parmesan cheese. If you are a new cook, don't feel intimidated. This recipe was easy to follow. Also, I love my beautiful red dutch oven, $50 from Walmart. Thank you, Chef John! Can't wait to check out your other recipes. Update: I made it again and everyone loved it!

Simply amazing!

Add carrots and mushrooms for last 45 minutes, made great side dish! Meat was very tender with great flavours, will for sure make this again.

I added too much salt but it was excellent !! I'm going to add more liquid next time so it's fully covered while cooking. It was great !! I'll be making it again !!

This is "THE" Most Awesome recipe for beef short ribs!! Don't change a thing and you will end up with an award winning meal!!!!!

So tasty even my kids ate it. Next time I'll be doing at least six pounds in the Dutch oven.

I talked myself into overlooking the negative reviews but it turns out they were spot on. This was so greasy and did taste like pot roast. I won't make it again.

Excellent- Excellent- Excellent! Followed the recipe as written and the sauce and the short ribs were absolutely delicious. This will definitely become a favorite in our house without a doubt.

Added 8 oz mushrooms to broth—entire recipe fantastic.9

I thought it was just ok.... I felt like it was missing something.

My husband really liked this. I doubled the recipe because I had 7 pounds of short ribs. After browning the ribs I reserved the drippings as the recipe directs. Big mistake. The sauce was way too greasy. Will definitely drain the fat before adding flour to the onions if I make this again.

Really good. I took one other suggestion and served over polenta. Had nice flavor.

I made this exactly per the recipe. It turned out fabulous and perfect for a Sunday dinner! I will make it again.

I'm giving this 4 out of 5 stars not based upon flavor, but based upon time discrepancies. First, 20 minutes of prep is wrong. Searing the ribs on "all sides" is the main culprit. Plan an hour to get everything done and your dutch oven into the oven Second, cook time in the oven was a solid 2:30 to get my ribs to fork tender. Lastly, I added an extra piece of bacon, two extra cloves of garlic and an extra onion. It was my first time making short ribs and the result was excellent. I'll be making these again.

The ribs were on sale so I looked for a recipe once they were in my cart. Got home too late to make them that night, so I seasoned them with salt and pepper overnight. Next day I followed the recipe as written, since this was my first time cooking beef ribs. Amazing. Guest worthy. Won't change a thing next time. My husband says this one is a winner!

Followed directions as written and it turned out AMAZING! My husband is still talking about it. Will definitely make again ....??

I've made a lot of braised short ribs and brisket, etc. These were among the best. Followed recipe, except added a handful of celery and carrots to the meat/liquid, because I had some to get rid of. Served with mashed potatoes. These were great! I will probably try the same recipe, only with brisket, as I think that will also be very good.

Wow! This recipe is a keeper. I've raved about it to all my foodie friends. Easy enough and absolutely delicious.

BEST short rib recipe I’ve ever eaten in my life (at home AND in restaurants)!!! There are no recipes by Chef John that I’ve made that I haven’t enjoyed. I’ve made this recipe three times now, and shared it with two others that gave it rave reviews! We served it over garlic mashed potatoes...SO good!!!

Followed this recipe exactly except that I used regular sherry in lieu of dry sherry, and I had a lot more juices than shown in the video so I had to add an extra tablespoon of flour for the gravy.It really turned out good and I will definitely make it again.

I made this exactly as the recipe said except I let it cook for three hours just because we were late serving dinner and it turned out absolutely amazing. The group I served it to loved it and I will definitely make this again.

I braise on a wood fire heated skillet outside for flavor but mostly to not smoke out the house.

These Braised Short Ribs were excellent! I followed the recipe exactly (with the exception of not having any sherry on hand so I substituted 1/2 vermouth and 1/2 brandy). I was afraid the sauce was going to need more seasoning, but it was perfect!

Winner!

I really wanted to love this. Disclaimer, it was my first time making short ribs. They turned out tender, but a little bland. I followed recipe exactly other than after cooking, I cooled them, removed the fat, then heated up for dinner. They were good, but not crazy good. The next day, they were a little better. High points for the recipe being easy to do for this newbie!