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

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

Here’s how to get the fat out of these notoriously fatty but flavorful ribs, then braise them perfectly.

SERVES6

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

has video

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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