Boneless short ribs, braised in sherry and beef broth until tender. The addition of potatoes and carrots makes this a one pot meal.
Serves 6
Hands-on time: 30 minutes
Total Time: 3 hours
Ingredients
2 Tbsp olive oil
3 lbs boneless short ribs, cut into 3-inch cubes
1 cup finely diced carrot
1 cup finely diced onion
2 garlic cloves, smashed
2 Tbsp flour
1 1/2 Tbsp tomato paste
1 cup dry sherry
2 cups beef broth, plus more if needed
1-2 Tbsp fish sauce
Kosher salt
Freshly cracked pepper
A combination of fresh herb sprigs: 4-5 parsley, 3-4 thyme, 1 rosemary, 1 bay leaf, tied together with kitchen twine
1 1/2 lb potatoes, less than 2-inch pieces. I like to use baby potatoes or Yukon gold, unpeeled and cut into chunks
1/2 lb carrots, peeled and roll-cut into 2-inch pieces
Directions
Preheat oven to 350°F.
In a large Dutch oven, heat the oil over medium heat. Season all sides of the short ribs with salt and pepper. When the oil is hot, sear the meat on all sides, about 2 minutes per side. Do this in 2 to 3 batches, as to not crowd the pan. Transfer the seared meat to a plate and set aside. Lower the heat to medium.
Drain all but 2 Tbsp of oil from the pot (see my tip in the visual section at the end). Sauté the carrots and onions for 3 minutes, stirring frequently. Add the smashed garlic and sauté another 2 minutes. Season with another pinch of salt and a couple scrunches of pepper.
Sprinkle the flour into the pot and stir for a minute. Add the tomato paste and stir for another minute.
Carefully pour the sherry into the pot, while stirring, until any pasty flour clumps are absorbed as well as scraping any bits that have stuck to the bottom. Simmer for 5 minutes, stirring occasionally.
Stir in the broth and fish sauce. Add the short ribs back to the pot, and nestle in the herb bundle. Place the lid, and transfer to the preheated oven to cook for 1 1/2 hours.
After the 1 1/2 hours, remove the pot from the oven. Nestle the potatoes and carrots around the meat. Season with another generous pinch of salt and a few scrunches of pepper. Add more broth, if needed, to ensure the vegetables are halfway submerged. Cover and return to oven to cook for another hour.
At the end of cooking, remove the pot from the oven, and discard the bundle of herbs. Taste the sauce, and season with more salt and pepper, if desired. Serve warm.
Visuals
Sear the seasoned pieces of short ribs, about 2 minutes per side.
Work in batches. If you crowd the pan, you won't get that nice crust from the sear.
Transfer the seared meat to a plate and set it aside.
To remove all but 2 Tbsp of fat/oil from the pot, I like to use tongs and a clean paper towel to absorb the excess oil. Then you can just discard it!
Add the onions and carrots to the pot; sauté for 3 minutes.
Add the smashed garlic; sauté for another 2 minutes.
Sprinkle in the flour; stir for a minute.
Add the tomato paste and stir for another minute. I was excited to find it in a jar!
Pour in the sherry and deglaze the pan, using a wooden spoon to scrape up the bits stuck on the bottom. That's flavor right there! Continue simmering for 5 minutes, stirring occasionally.
Get your herb bundle together if you haven't already.
Pour in the broth and the fish sauce; stir. Return the short ribs back to the pan along with any juices. Nestle the herb bundle into the liquid. Bring to a simmer, then cover the pot and transfer it to the preheated oven for 1 1/2 hours.
Prep your carrots and potatoes. You can just slice your carrots into 2-inch pieces, but I like the rustic look of a roll cut. To do that, slice the carrot diagonally, giving it a quarter turn after each slice. Wait until it's almost time to add the vegetables to the pot before prepping them, so that the potatoes don't turn brown.
After the 1 1/2 hours, take the pot out of the oven. Remove the lid and smell the goodness. (But it's not ready yet!)
Add the carrots and potatoes, gently pushing them down into the liquid.
Add more broth or water until the vegetables are at least halfway submerged. This time, I had to add about a cup. Cover the pot, and return it to the oven for another hour.
Taste the sauce and season with more salt and pepper, if needed. Garnish with fresh parsley. Serve warm!
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