Braised Short Ribs With Parsnips Pearl Onions Recipes

BRAISED SHORT RIBS WITH PARSNIPS & PEARL ONIONS

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 (turkey baster works well).
• 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 300°F.
• 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 (completely submerge them), return to boil.
• Transfer to oven, bake covered for 2 1/2 hours.
• Remove from oven and cool with the lid cracked for about 2 hours.
• Transfer the ribs, minus loose bones & vegetables, to a plate or tupperware.
• Cover and refrigerate overnight.
• Strain the braising liquid into a medium bowl, pressing out the liquid from the solids.
• Discard the solids, cover and refrigerate the liquid (separate from the ribs).
• This can be refrigerated up to 3 days in advance.
• 45 minutes prior to serving: Heat a large dutch oven over medium heat; cook bacon until just crisp; transfer to papertowel lined plate.
• 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.
• Remove the ribs and braising liquid from the refrigerator.
• Skim the solidified fat off the top of the liquid and discard.
• Add the liquid to the pearl onions and bring to a simmer.
• Season with sea salt & black pepper to taste.
• 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.
• 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.

BRAISED SHORT RIBS

Steps:

• Pat short ribs dry and season with salt and pepper. In a heavy kettle (at least 6 quarts) heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a large bowl.
• Add chopped onions to kettle and cook over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, tomatoes, broth, Worcestershire sauce, zest, rosemary, and salt and bring to a boil. Add ribs including any juices that have accumulated in bowl and simmer, covered, 30 minutes.
• Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid, and simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl. Discard zest and boil braising liquid, stirring occasionally, until slightly thickened and reduced to about 5 cups. Return meat and vegetables to kettle and cook over low heat, stirring occasionally, until heated through. Stew may be made 3 days ahead and cooled uncovered before chilling covered. Reheat stew, adding water as necessary to thin sauce.
• Serve stew sprinkled with parsley.

ZINFANDEL-BRAISED BEEF SHORT RIBS WITH ROSEMARY-PARSNIP MASHED POTATOES

Steps:

• For ribs:
• Preheat oven to 325°F. Melt 1 tablespoon butter in heavy large oven-proof pot over medium-high heat. Sprinkle ribs with coarse salt and pepper. Add to pot in single layer and sauté until brown on all sides, about 10 minutes. Transfer ribs to large bowl. Add 1 tablespoon butter to pot. Add onions; sauté until brown, about 6 minutes. Add parsnips; sauté until beginning to color, about 6 minutes. Mix in garlic, then rosemary. Add wine and broth; bring to boil, scraping up browned bits.
• Return ribs and any accumulated juices to pot, arranging in single layer. Bring to simmer; cover and place in oven. Braise until ribs are very tender, about 2 1/2 hours.
• Using tongs, transfer ribs to clean bowl. Spoon fat from pan juices. Boil juices until just beginning to thicken, about 10 minutes. Mix 1 tablespoon butter and flour in small bowl to smooth paste. Whisk into juices in pot; simmer until thickened enough to coat spoon, about 5 minutes longer. Season gravy with coarse salt and pepper. Return ribs to pot; spoon gravy over. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before serving.
• For potatoes:
• Cook potatoes and parsnips in large pot of boiling salted water until tender, about 15 minutes.
• Meanwhile, bring milk, butter, and rosemary to simmer in small saucepan.
• Drain potato mixture and return to pot. Stir briefly over medium heat to evaporate excess moisture. Add milk mixture and mash well. Season to taste with salt and pepper.
• Transfer short ribs and gravy to large shallow serving bowl. Serve short ribs with mashed potatoes.

GARLIC BRAISED SHORT RIBS WITH RED WINE

Steps:

• Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
• Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
• Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
• Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
• Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.