Recipe courtesy of Olives Aspen and Jason Rogers
Save Recipe Print
Glazed and Braised Short Ribs with Sherry Vinegar
Total:
3 hr 45 min
Active:
45 min
Yield:
4 to 6 servings
Total:
3 hr 45 min
Active:
45 min
Yield:
4 to 6 servings

Ingredients

Directions

Brown the ribs in the olive oil in a stock pot on all sides. Remove to a paper towel lined plate. Remove the pan from the heat and carefully add the sherry and sherry vinegar. Return to the heat and cook, scraping up any browned bits from the bottom of the pan, for about 5 minutes. Be careful as the alcohol may ignite when returned to heat. If it ignites, wait to stir until the flames die out.

Add the rest of the ingredients, except for the butter, including the browned ribs, to the pot. Bring the liquid to a simmer, cover, and cook for about 3 hours, or until the ribs are very tender.

Season with salt and pepper. Remove the ribs from the pot and set aside on a plate. Strain the liquid and return to the pot. Add the butter and stir until the butter is incorporated. Add the ribs back to the pot and coat well with the sauce. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Hawaiian Pork Shoulder

Recipe courtesy of Brian Boitano

Braised Beef Brisket

Recipe courtesy of Ree Drummond

Apricot Glazed Chicken with Dried Plums and Sage

Recipe courtesy of Dave Lieberman

BBQ Baby Back Ribs

Recipe courtesy of Jamie Deen

Neely's Wet BBQ Ribs

Recipe courtesy of The Neelys

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.