Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions

Published January 1, 2000.

Why this recipe works:

In developing a braised short ribs recipe, our challenge was to do justice to the short rib's huge potential for flavor while diminishing its huge stores of fat. For our short ribs recipe, we skipped the time-consuming and messy stovetop browning and browned the short ribs all at once in the… read more

In developing a braised short ribs recipe, our challenge was to do justice to the short rib's huge potential for flavor while diminishing its huge stores of fat. For our short ribs recipe, we skipped the time-consuming and messy stovetop browning and browned the short ribs all at once in the oven, which allowed the ribs to spend more time in the heat, maximizing the amount of fat rendered. Plenty of fat still came out in the braise, so we let the braised ribs sit for a day to allow the fat to separate out and solidify. Once solidified, the fat was easy to scoop off the top of the gelatinized liquid.

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Serves 6

If 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. Though this recipe and the one that follows call for widely available English-style short ribs, both recipes will also work with flanken-style short ribs.

Ingredients

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