Short Ribs In Sherry
Tender beef short ribs simmered in sherry with vegetables and aromatic herbs, creating a rich, flavorful dish perfect for cozy dinners and special gatherings.
Ingredients
Instructions
- Chop garlic and place it on the bottom of a baking dish.
- Slice onions and surround the ribs with vegetables in the casserole.
- Sprinkle the ribs and vegetables with spices such as sweet basil, thyme, and anise.
- Pour sherry wine over all ingredients.
- Cover the dish and bake in a 350°F (175°C) oven for 1.5 hours, basting often.
- Uncover the dish and bake for an additional 30 minutes.
- Lift the meat and vegetables out and thicken the cooking juice with flour and water to make gravy.
- Serve hot, with optional additions as desired.
Tips & Substitutions
For added depth of flavor, consider marinating the short ribs in sherry overnight. If you don’t have sherry, dry red wine or beef broth can work as a substitute. Ensure the vegetables are chopped uniformly for even cooking. Basting frequently helps keep the meat moist. You can also add mushrooms for extra umami, enhancing this dish's richness.
Serving Suggestions
Serve the short ribs hot, spooning the thickened gravy over the meat and vegetables. This dish pairs beautifully with creamy mashed potatoes or crusty bread to soak up the sauce. For a complete meal, consider serving a side of roasted Brussels sprouts or a fresh green salad to balance the richness. It also complements dishes like Beef Brisket Anna.
Storage & Reheating
Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a covered dish in the oven at 350°F (175°C) until warmed through, adding a splash of sherry or broth to maintain moisture. They can also be reheated gently on the stovetop.
Nutrition & Diet Analysis (per serving)
Each serving of Short Ribs In Sherry contains roughly 722 calories, with 38g protein, 80g carbohydrates, and 34g fat. It is an excellent source of iron (172% of the Daily Value), vitamin C (118% of the Daily Value), and protein (76% of the Daily Value), and a good source of vitamin A. It also contributes 18g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while short ribs are ideal for their flavor and tenderness, you can substitute with chuck roast or beef brisket. Just adjust the cooking time as these cuts may take longer to become tender. Ensure the meat is well-marbled for the best results.
Is it necessary to cover the dish while baking?
Covering the dish during the first part of cooking helps to retain moisture and creates a braising effect, making the meat tender. Uncovering it for the last 30 minutes allows the top to brown and the sauce to reduce slightly, enhancing the flavor.
What can I do if I don't have fresh herbs?
If you lack fresh herbs like sweet basil or thyme, dried herbs can be used as a substitute. Use about one-third the amount of dried herbs compared to fresh. Additionally, you can browse more American recipes for alternative flavor profiles that suit your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).