Braised Short Ribs With Parsnips & Pearl Onions

Name: Braised Short Ribs With Parsnips & Pearl Onions
Prep time: 7 h 20 min
Cook time: 7 h 20 min
Total time: 7 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams thick cut bacon (6 slices); 3 bay leaves; 3 kilograms bone in english style beef short ribs, trimmed of excess fat & silver skin (from the chuck serving if possible as they are meatier); 425 grams diced fire-roasted tomatoes, drained; 2 larges carrots, chopped; 2 ribs celery ribs, chopped; 0 teaspoons evaporated cane juice (sugar); 6 Tbsps fresh parsley, chopped; 1 Tbsp fresh rosemary, minced; 2 Tbsps fresh thyme, minced; 4 Tbsps minced garlic; 6 servings fresh ground black pepper; 946 milliliters low sodium chicken broth; 3 larges onions, chopped; 4 mediums parsnips, peeled & cut diagonally in 3/4-inch slices; 227 grams frozen pearl onions (do not thaw); 710 milliliters red wine; 0 teaspoons salt; 6 servings sea salt; 1 teaspoon tomato paste; 59 milliliters unbleached all-purpose flour

Braised Short Ribs With Parsnips & Pearl Onions might be just the main course you are searching for. This recipe makes 6 servings with 1699 calories, 59g of protein, and 133g of fat each. This recipe covers 49% of your daily requirements of vitamins and minerals. A mixture of sea salt, garlic, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 7 hours and 20 minutes. It is a good option if you're following a dairy free diet.

Instructions

Arrange short ribs in a large roasting pan bone side down in a single layer.

Ingredients you will need

Beef Short Ribs

Bone

Equipment you will use

Roasting Pan

Sprinkle with sea salt & black pepper. Roast on a lower oven rack at 450F for 35 minutes.

Ingredients you will need

Salt And Pepper

Equipment you will use

Oven

Drain all liquid/fat (turkey baster works well).Continue to roast another 25 minutes or until well browned.

Ingredients you will need

Whole Turkey

Equipment you will use

Baster

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.

Ingredients you will need

Ribs

Wine

Equipment you will use

Roasting Pan

Dutch Oven

Oven

Bowl

Add onions, carrots, and celery; saute 10-12 minutes until vegetables soften.

Ingredients you will need

Vegetable

Carrot

Celery

Onion

Add garlic and cook for about 1 minute.

Ingredients you will need

Garlic

Add flour and stir to combine, cook about 1 minute.

Ingredients you will need

All Purpose Flour

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 (completely submerge them), return to boil.

Ingredients you will need

Salt And Pepper

Chicken Broth

Tomato Paste

Beef Short Ribs

Tomato

Herbs

Wine

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Roasting Pan

Transfer to oven, bake covered for 2 1/2 hours.

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Oven

Remove from oven and cool with the lid cracked for about 2 hours.

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Oven

Heat a large dutch oven over medium heat; cook bacon until just crisp; transfer to papertowel lined plate.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Add the pearl onions, parsnips, sugar and 1/4 tsp salt to the bacon grease and saute on high for 5 minutes or until browned.

Ingredients you will need

Bacon Drippings

Pearl Onion

Parsnip

Sugar

Salt

Remove the ribs and braising liquid from the refrigerator.Skim the solidified fat off the top of the liquid and discard.

Ingredients you will need

Ribs

Add the liquid to the pearl onions and bring to a simmer.Season with sea salt & black pepper to taste.

Ingredients you will need

Salt And Pepper

Pearl Onion

Add ribs to liquid and push below surface.Return to simmer over medium and cook with the lid cracked about 5 minutes until ribs are heated through and parsnips are tender.Stir in the bacon.

Ingredients you will need

Parsnip

Bacon

Ribs

Serve sprinkled with parsley.Note: If you are making this the same day as you plan to serve it, skip cooling the ribs in the braising liquid. Instead take them out straight from the oven, strain the vegetables out of the liquid and let it settle so you can spoon off the fat that rises to the top.

Ingredients you will need

Vegetable

Parsley

Ribs

Equipment you will use

Oven

Equipment

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.