Short Ribs Braised with Rosemary, Garlic, and Sherry

Short Ribs Braised with Rosemary, Garlic, and Sherry
Photo by Scott Phillips


  • 5 cups homemade or low-salt canned chicken broth; more as needed
  • ¼ cup diced soppresata (Italian cured salami)
  • ½ cup oil-cured or niçoise olives, pitted and chopped
  • 4 sprigs fresh rosemary
  • 1 cup sherry vinegar
  • 6 lb. short ribs
  • 1 Tbs. chopped fresh rosemary leaves
  • + 8 more ingredients
    • 6 cloves garlic, smashed
    • 5 sprigs fresh thyme
    • ½ cup chopped carrots
    • ½ cup chopped leeks
    • ½ cup chopped onions
    • 2 Tbs. olive oil
    • ½ cup chopped celery
    • Kosher salt and freshly ground black pepper

Heat the oven to 350°F. In a Dutch oven or high-sided skillet, heat the olive oil over medium or medium high. Season the short ribs with salt and pepper. Working in batches, brown the meat on all sides; transfer to a plate. Pour off all but a few tablespoons of fat from the pan.

View full recipe at Fine Cooking


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