Porter-Braised Short Ribs with Prunes, Brandy, and Lemon Essence

Name: Porter-Braised Short Ribs with Prunes, Brandy, and Lemon Essence
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, beer (porter beer); 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, (14.5-ounce) can diced tomatoes, drained; 2 tablespoons, Dijon mustard; 2 teaspoons, Worcestershire sauce; 1 tablespoon, minced fresh thyme leaves; 3 , bay leaves; 1/2 cup, brandy; 8 ounces, pitted prunes, each prune halved; 2 teaspoons, brown sugar; 2 teaspoons, grated lemon zest from 1 lemon; 6 tablespoons, chopped fresh parsley leaves

Main Courses
Vegetables
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

Porter-Braised Short Ribs with Prunes, Brandy, and Lemon Essence

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