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