BRAISED SHORT RIBS WITH SHERRY

BRAISED SHORT RIBS WITH SHERRY image

Yield 6-8 Servings

Number Of Ingredients 9

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5 lbs 3-inch-long meaty short ribs
½ cup vegetable oil
4 cups chopped onions (about 2 large)
3 cups chopped celery
2 cups chopped peeled carrots
6 garlic cloves, pressed
2 bay leaves
1 cup medium-dry Sherry
4 cups low-salt beef broth

Steps:

Preheat oven to 350°F. Sprinkle short ribs with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 10 minutes per batch. Transfer ribs to rimmed baking sheet. Add chopped onions, celery, and carrots to pot and sauté until vegetables are light brown, about 20 minutes. Add garlic and bay leaves; stir 1 minute. Place short ribs atop vegetables in pot, arranging in single layer. Pour 1 cup Sherry over ribs and bring to boil. Boil 2 minutes. Add 4 cups beef broth to pot; cover and transfer to oven. Braise until meat is tender, about 2½ hours. Tilt pot and spoon fat from surface of liquid. Chill uncovered until cold, then cover and chill overnight. Rewarm short ribs in covered pot over medium-low heat until heated through, stirring occasionally, about 15 minutes. Transfer ribs to platter. Strain mixture in pot; discard solids and return liquid to pot. Simmer to thicken slightly, if necessary. Season sauce to taste with salt and pepper. Spoon sauce around ribs and serve.