BRAISED SHORT RIBS WITH PARSNIPS & PEARL ONIONS

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Braised Short Ribs With Parsnips & Pearl Onions image

Time consuming, but the meat is so juicy and tender it falls from the bone. This can be made up to 3 days in advance. One of my favorites for a nice dinner party. Adapted from Cooks illustrated.

Provided by Chandra M

Categories     Meat

Time 7h20m

Yield 6 serving(s)

Number Of Ingredients 21

6 lbs bone in english style beef short ribs, trimmed of excess fat & silver skin (from the chuck portion if possible as they are meatier)
sea salt
fresh ground black pepper
3 cups red wine
3 large onions, chopped
2 large carrots, chopped
2 celery ribs, chopped
4 tablespoons minced garlic
1/4 cup unbleached all-purpose flour
4 cups low sodium chicken broth
1 (15 ounce) can diced fire-roasted tomatoes, drained
1 tablespoon fresh rosemary, minced
1 1/2 tablespoons fresh thyme, minced
3 bay leaves
1 teaspoon tomato paste
6 ounces thick cut bacon (6 slices)
8 ounces frozen pearl onions (do not thaw)
4 medium parsnips, peeled & cut diagonally in 3/4-inch slices
1/4 teaspoon evaporated cane juice (sugar)
1/4 teaspoon salt
6 tablespoons fresh parsley, chopped

Steps:

  • Arrange short ribs in a large roasting pan bone side down in a single layer.
  • Sprinkle with sea salt & black pepper. Roast on a lower oven rack at 450F for 35 minutes.
  • Drain all liquid/fat (turkey baster works well).
  • Continue to roast another 25 minutes or until well browned.
  • Transfer ribs to a plate and drain pan liquids into a small bowl and reserve.
  • Reduce oven to 300°F.
  • Simmer the wine in the roasting pan on the stovetop over 2 burners, scraping the bottom with a wood spoon to loosen the roasted on bits, simmer 5 minutes.
  • In a large dutch oven over medium high heat, heat 3 tbsp of the reserved fat.
  • Add onions, carrots, and celery; saute 10-12 minutes until vegetables soften.
  • Add garlic and cook for about 1 minute.
  • Add flour and stir to combine, cook about 1 minute.
  • Add the wine from the roasting pan, chicken broth, diced tomatoes, herbs, and tomato paste.
  • Season to taste with sea salt & black pepper.
  • Bring to a boil, add short ribs (completely submerge them), return to boil.
  • Transfer to oven, bake covered for 2 1/2 hours.
  • Remove from oven and cool with the lid cracked for about 2 hours.
  • Transfer the ribs, minus loose bones & vegetables, to a plate or tupperware.
  • Cover and refrigerate overnight.
  • Strain the braising liquid into a medium bowl, pressing out the liquid from the solids.
  • Discard the solids, cover and refrigerate the liquid (separate from the ribs).
  • This can be refrigerated up to 3 days in advance.
  • 45 minutes prior to serving: Heat a large dutch oven over medium heat; cook bacon until just crisp; transfer to papertowel lined plate.
  • Add the pearl onions, parsnips, sugar and 1/4 tsp salt to the bacon grease and saute on high for 5 minutes or until browned.
  • Remove the ribs and braising liquid from the refrigerator.
  • Skim the solidified fat off the top of the liquid and discard.
  • Add the liquid to the pearl onions and bring to a simmer.
  • Season with sea salt & black pepper to taste.
  • Add ribs to liquid and push below surface.
  • Return to simmer over medium and cook with the lid cracked about 5 minutes until ribs are heated through and parsnips are tender.
  • Stir in the bacon.
  • Serve sprinkled with parsley.
  • Note: If you are making this the same day as you plan to serve it, skip cooling the ribs in the braising liquid. Instead take them out straight from the oven, strain the vegetables out of the liquid and let it settle so you can spoon off the fat that rises to the top.

Nutrition Facts : Calories 2101, Fat 178.4, SaturatedFat 76.1, Cholesterol 364, Sodium 652.4, Carbohydrate 24.5, Fiber 3.4, Sugar 7.2, Protein 74.5

zmrt_tha_ kidd
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I love this recipe! The short ribs are always so tender and the sauce is so flavorful. I always get compliments when I make this dish.


Lilly Parker
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This recipe was a bit too salty for my taste. I think I'll reduce the amount of salt next time I make it.


Johnny Ellington
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I've made this recipe several times now and it's always a hit. The short ribs are so tender and flavorful and the sauce is perfect. I highly recommend this recipe.


Mohammed Mourad
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This recipe was easy to follow and the results were delicious. The short ribs were fall-apart tender and the sauce was rich and flavorful. I will definitely be making this again.


Val Cally
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I made this recipe for my family and they loved it. The short ribs were so tender and the sauce was so flavorful. I will definitely be making this again.


riaz sheikh
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This recipe was a disappointment. The short ribs were tough and the sauce was bland. I won't be making this again.


Md Riyaj Hossain
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I love this recipe! The short ribs are always so fall-apart tender and the sauce is so rich and flavorful. I always get compliments when I make this dish.


shakil tota
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These short ribs were so easy to make and they turned out so tender and flavorful. I will definitely be making this recipe again.


Fik Tahiyah
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I made this recipe for a dinner party and it was a huge hit. Everyone raved about the short ribs and the parsnips and pearl onions.


Erin Switzer
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This recipe was a bit too time-consuming for me, but the results were worth it. The short ribs were incredibly tender and flavorful.


Zohaib Shahid
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I followed the recipe exactly and the short ribs were perfect. They were fall-apart tender and the sauce was rich and flavorful. I will definitely be making this again.


goffi gagaa
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The short ribs were a bit tough, but the parsnips and pearl onions were delicious. I think I'll try a different recipe for short ribs next time.


FITILA AFRICA
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This was my first time making short ribs and they turned out amazing! The recipe was easy to follow and the results were incredible. I will definitely be making this again.


Muhmmahullah Khan
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I've made this recipe twice now and it's always a winner. The short ribs are so flavorful and the parsnips and pearl onions add a nice sweetness. I highly recommend this recipe.


Benjamin Aguilar1308
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These short ribs were fall-off-the-bone tender and the parsnips and pearl onions were perfectly caramelized. I served them over mashed potatoes and it was a hit with my family.