Porter-Braised Short Ribs with Prunes, Brandy, and Lemon Essence

Name: Porter-Braised Short Ribs with Prunes, Brandy, and Lemon Essence
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, beer (porter beer); 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, (14.5-ounce) can diced tomatoes, drained; 2 tablespoons, Dijon mustard; 2 teaspoons, Worcestershire sauce; 1 tablespoon, minced fresh thyme leaves; 3 , bay leaves; 1/2 cup, brandy; 8 ounces, pitted prunes, each prune halved; 2 teaspoons, brown sugar; 2 teaspoons, grated lemon zest from 1 lemon; 6 tablespoons, chopped fresh parsley leaves

1 comment

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

Porter-Braised Short Ribs with Prunes, Brandy, and Lemon Essence

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...

This is a members' feature.