Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions
For the original recipe and instructions, see “Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions” at cooksillustrated.com
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)
- ¼ cup unbleached all-purpose flour
- 4 cups chicken stock or canned low-sodium chicken broth
- 1 can (15-ounce) can diced tomatoes, drained
- 1 ½ tablespoons minced fresh rosemary
- 1 tablespoon minced fresh thyme leaves
- 3 bay leaves
- 1 teaspoon tomato paste
- Bacon, Pearl Onion, and Parsnip Garnish
- 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
- ¼ teaspoon granulated sugar
- ¼ teaspoon table salt
- 6 tablespoons chopped fresh parsley leaves
Recipe copyright
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