Julia Child Braised Short Ribs

This delicious Julia Child Braised Short Ribs recipe is a simple yet comforting meal that’s perfect for any occasion. With tender, melt-in-your-mouth beef and a rich, savory sauce, it’s easy to prepare and can be made with everyday ingredients. The crispy bacon adds an irresistible touch to this hearty dish.

Ingredients Needed

• 4 slices bacon, cut into ½-inch pieces
• 3 ½ pounds beef short ribsSalt and ground black pepper to taste
• 6 sprigs fresh thyme, leaves stripped
• 1 bay leaf1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup dry sherry
• 1 quart (4 cups) beef broth

How To Make Braised Short Ribs

1. Preheat the Oven & Prepare Ingredients: Preheat your oven to 350°F (175°C). Gather all your ingredients before starting the recipe.
2. Cook the Bacon: In a large skillet, cook the bacon over medium-high heat for about 10 minutes, or until evenly browned. Transfer the crispy bacon to a Dutch oven, keeping the bacon drippings in the skillet.
3. Brown the Short Ribs: Season the short ribs generously with salt and black pepper. In the skillet with the bacon drippings, heat over high heat. Brown the ribs on all sides for about 3 to 5 minutes per side. Transfer the browned ribs to the Dutch oven and add the thyme and bay leaf. Set aside.
4. Sauté the Onion & Garlic: Lower the heat to medium. Cook the diced onion in the skillet for 5 to 10 minutes, or until soft and golden. Add the minced garlic and cook for an additional 30 seconds until fragrant.
5. Make the Roux: Whisk the flour into the onion-garlic mixture, stirring for 1 to 3 minutes, until the mixture forms a paste and becomes light golden brown.
6. Add Sherry & Beef Broth: Pour in the dry sherry and cook for about 2 minutes, or until thick and hot. Transfer the onion-sherry mixture to the Dutch oven. Pour in the beef broth, season with salt, and bring everything to a simmer. Cover with a lid.
7. Braise the Ribs: Transfer the Dutch oven to your preheated oven. Let the short ribs braise for about 2 hours, or until the meat is fork-tender.
8. Reduce the Sauce: Once the ribs are done, remove them from the Dutch oven and place them on a serving dish. Set the Dutch oven over high heat and bring the sauce to a boil. Let it reduce for 10 minutes until it thickens slightly.
9. Serve: Spoon the reduced sauce over the short ribs before serving. Enjoy!

Recipe Tips

• Brown the Short Ribs Well: Browning the short ribs on all sides creates a deeper, richer flavor in the dish. Don’t rush this step!
• Use Fresh Thyme: Fresh thyme adds a fragrant aroma and enhances the flavor. Dried thyme won’t give the same freshness.
• Let the Ribs Rest After Baking: After braising, allow the ribs to rest for a few minutes before serving. This helps keep the juices inside the meat.
• Skim Off Excess Fat: Before serving, you can skim off excess fat from the sauce for a smoother, cleaner flavor.
• Adjust the Sauce Consistency: If the sauce is too thin, let it simmer on high heat for a few more minutes until it thickens to your liking.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Braised Short Ribs cool to room temperature before storing them in an airtight container. Keep them in the fridge for up to 3 days.
• Freeze: After cooling, place leftover Braised Short Ribs in a freezer-safe container or bag. Freeze for up to 3 months. To reheat, thaw overnight in the fridge, then heat in a pot or oven until hot.
• Reheating: Reheat Braised Short Ribs in the oven at 350°F for 15 to 20 minutes or in a pot over low heat until warmed through, adding a little beef broth to keep the sauce from drying out.

Nutrition Fact

Serving Size: 1 serving (3 oz or 85g)

• Calories: 183
• Total Fat: 15.3g
• Saturated Fat: 6.6g
• Cholesterol: 60mg
• Sodium: 60mg
• Potassium: 300mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 23g

More Julia Child Recipes:

• Julia Child Meatloaf Recipe
• Julia Child Rack Of Lamb
• Julia Child Leg Of Lamb
• Julia Child Steak Diane
• Julia Child Beef Meat Stew