RED WINE–BRAISED SHORT RIBS WITH BACON, PARSNIPS, AND PEARL ONIONS

WHY THIS RECIPE WORKS:

Bone-in braised short ribs are so impressive and a terrific make-ahead option when cooking for company, since it’s best to rest them overnight (at least) before serving. This version tops the stew with parsnips and pearl onions cooked in bacon fat until golden brown—yes, please! We wanted a straightforward option for browning the short ribs, so we browned them all at once in the oven, allowing the ribs to spend more time in the heat and maximizing the amount of fat rendered. We added lots of savory aromatics—garlic, red wine, rosemary, thyme, and tomato paste. Plenty of fat still came out in the braise, so we let the braised ribs rest to allow the fat to separate out and solidify, making it easy to scoop off the top. If you’re braising and serving the ribs on the same day, bypass cooling the ribs in the braising liquid; instead, remove them from the pot straight out of the oven, strain the liquid, then let it settle so that the fat separates to the top. With a wide shallow spoon, skim off as much fat as possible and continue with the recipe. We recommend a full-bodied red wine, such as a Cabernet Sauvignon. You will need to refrigerate the ribs and liquid separately for at least 8 hours or up to three days.

SERVES: 6

TOTAL TIME: 4 hours 15 minutes (plus 2 hours cooling time and 8 hours refrigeration time)

INGREDIENTS:

STEW

• 6 pounds bone-in English-style beef short ribs, trimmed
• Salt and pepper
• 3 cups red wine
• 3 onions, chopped
• 2 carrots, chopped
• 1 celery rib, chopped
• 9 garlic cloves, chopped
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes, drained
• 1½ tablespoons minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 3 bay leaves
• 1 teaspoon tomato paste

GARNISH

• 6 slices bacon, cut into ¼-inch pieces
• 10 ounces parsnips, peeled and cut ¾ inch thick on bias
• 1 cup frozen pearl onions, thawed
• ¼ teaspoon granulated sugar
• ¼ teaspoon salt
• 6 tablespoons chopped fresh parsley

INSTRUCTIONS:

1. Adjust oven rack to lower-middle position and heat oven to 450 degrees.
2. Arrange short ribs bone side down in single layer in large roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid. Return pan to oven and continue to cook until meat is well browned, 15 to 20 minutes. Transfer ribs to large plate; set aside. Drain off and reserve fat. Reduce oven temperature to 300 degrees. Heat roasting pan on 2 stovetop burners over medium heat; add wine and bring to simmer, scraping up browned bits. Set pan with wine aside.
3. Heat 2 tablespoons reserved fat in Dutch oven over medium-high heat; add onions, carrots, and celery and cook, 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 from roasting pan, broth, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste. Bring to boil and add ribs, completely submerging meat in liquid; return to boil, cover, transfer to oven, and simmer until ribs are tender, 2 to 2½ hours. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours.
4. Transfer ribs to large plate and discard loose bones. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately and refrigerate overnight (or for at least 8 hours). (Ribs and liquid can be refrigerated for up to 3 days.)
5. In Dutch oven, cook bacon over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer to paper towel–lined plate. Add parsnips, pearl onions, sugar, and salt to now-empty pot and cook over high heat, stirring occasionally, until browned, about 5 minutes. Spoon off and discard solidified fat from reserved braising liquid. Add defatted liquid and bring to simmer, stirring occasionally; season with salt and pepper to taste. 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; gently stir in bacon. Divide ribs and sauce among individual bowls, sprinkle each with 1 tablespoon parsley, and serve.