Braised Short Ribs with Bacon, Pearl Onion and Parsnip Garnish

Makes 6 servings

Ashley Whittaker

This is the best short rib recipe I have found so far. I love the parsnip and onion garnish. It makes the dish.

ingredients

Short Ribs

6 pounds bone-in English-style short ribs , trimmed of excess fat and silver skin
Kosher salt and ground black pepper
1 tablespoon vegetable oil
3 cups dry red wine (a blend is best)
3 large onions, chopped medium
2 medium carrots, chopped medium
1 large rib celery, chopped medium
9 medium cloves garlic, chopped (about 3 tablespoons)
1/4 cup unbleached all-purpose flour
4 cups chicken stock or canned low-sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes , drained
1 1/2 tablespoons minced fresh rosemary
1 tablespoon minced fresh thyme leaves
3 bay leaves
1 teaspoon tomato paste

Bacon, Pearl Onion, and Parsnip Garnish

6 slices bacon, cut into 1/4-inch pieces
8 ounces frozen pearl onions (do not thaw)
4 medium parsnips (about 10 ounces), peeled and cut diagonally into 3/4-inch pieces
1/4 teaspoon granulated sugar
1/4 teaspoon kosher salt

directions

1
Season ribs on all sides liberally with salt and pepper. Heat large dutch oven over medium high heat. Add 1 tablespoon vegetable oil and let heat. Add ribs and brown on all sides for a total of 8 minutes. Transfer ribs to large plate; set aside. Drain off fat to small bowl and reserve. Prehat oven to 300 degrees.
2
Heat 2 tablespoons reserved fat in Dutch oven over medium-high heat; add onions, carrots, and celery. Sauté, stirring occasionally, until vegetables soften, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until combined, about 45 seconds. Stir in wine, chicken stock, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste. Bring to boil and add short ribs, completely submerging meat in liquid; return to boil, cover, place in oven, and simmer until ribs are tender, about 2 to 2 1/2 hours. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours.
3
Transfer ribs from pot to large plate, removing excess vegetables that may cling to meat; discard loose bones that have fallen away from meat. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.)
4
To make garnish. In Dutch oven, cook bacon over medium heat until just crisp, 8 to 10 minutes; remove with slotted spoon to plate lined with paper towel. Add to Dutch oven pearl onions, parsnips, sugar, and salt; increase heat to high and sauté, stirring occasionally, until browned, about 5 minutes. This can be done a day ahead as well. Refrigerate and heat along with the meat.
5
To serve. Spoon off and discard solidified fat from reserved braising liquid. Add defatted liquid and bring to simmer, stirring occasionally; adjust seasoning with salt and pepper. Submerge ribs in liquid, return to simmer. Reduce heat to medium and cook, partially covered, until ribs are heated through and vegetables are tender, about 5 minutes longer; gently stir in bacon. Divide ribs and sauce among individual bowls and serve.
6
If you want thicker sauce, remove just enough sauce for serving before reheating ribs (2 to 3 cups). Melt 1 tablespoon butter in a saute pan over medium low heat. Add 1 tablespoon flour and let bubble and cook for about two minutes. Pour in reserved sauce and let cook for about two minutes. You can add bacon pearl onion and parsnip garnish directly to this “gravy” and serve over ribs.