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

Name: Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions
Yield: Serves 6
Ingredients: 6 pounds, bone-in short ribs, trimmed of excess fat and silver skin (see illustration below), or bone-in flanken-style short ribs; 3 cups, dry red wine (full-bodied); 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, (15-ounce) can diced tomatoes, drained; 1 1/2 tablespoons, minced fresh rosemary; 1 tablespoon, minced fresh thyme leaves; 3 , bay leaves; 1 teaspoon, tomato paste; 6 ounces, bacon (about 6 slices), 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, table salt; 6 tablespoons, chopped fresh parsley leaves

Main Courses
Beef
Make Ahead
Stews

Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV

Here’s how to get the fat out of these notoriously fatty but flavorful ribs, then braise them perfectly.

SERVES 6

TIME 4½ to 5 hours, plus 2 hours cooling and 12 hours chilling

Why This Recipe Works

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