Braised Short Ribs With Parsnips Pearl Onions
Time consuming, but the meat is so juicy and tender it falls from the bone. this can be made up to 3 days in advance. one of my favorites for a nice dinner party. adapted from cooks illustrated.
Steps
Arrange short ribs in a large roasting pan bone side down in a single layer.
Sprinkle with sea salt & black pepper.
Roast on a lower oven rack at 450f for 35 minutes.
Drain all liquid / fat.
Continue to roast another 25 minutes or until well browned.
Transfer ribs to a plate and drain pan liquids into a small bowl and reserve.
Reduce oven to 300f.
Simmer the wine in the roasting pan on the stovetop over 2 burners , scraping the bottom with a wood spoon to loosen the roasted on bits , simmer 5 minutes.
In a large dutch oven over medium high heat , heat 3 tbsp of the reserved fat.
Add onions , carrots , and celery.
Saute 10-12 minutes until vegetables soften.
Add garlic and cook for about 1 minute.
Add flour and stir to combine , cook about 1 minute.
Add the wine from the roasting pan , chicken broth , diced tomatoes , herbs , and tomato paste.
Season to taste with sea salt & black pepper.
Bring to a boil , add short ribs , return to boil.
Transfer to oven , bake covere.
Ingredients
beef short ribs, sea salt, fresh ground black pepper, red wine, onions, carrots, celery ribs, garlic, unbleached all-purpose flour, low sodium chicken broth, diced fire-roasted tomatoes, fresh rosemary, fresh thyme, bay leaves, tomato paste, bacon, frozen pearl onions, parsnips, evaporated cane juice, salt, fresh parsley