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

Name: Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions
Yield: Serves 6
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); 1/4 cup, unbleached all-purpose flour; 4 cups, chicken stock or canned low-sodium chicken broth; 1 can, (15-ounce) can diced tomatoes, drained; 1 1/2 tablespoons, minced fresh rosemary; 1 tablespoon, minced fresh thyme leaves; 3 , bay leaves; 1 teaspoon, tomato paste; 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; 1/4 teaspoon, granulated sugar; 1/4 teaspoon, table salt; 6 tablespoons, chopped fresh parsley leaves

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Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV

SERVES6

TIME4½ to 5 hours, plus 2 hours cooling and 12 hours chilling

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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 br...

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