Succulent Braised Short Ribs with Root Vegetables
Delight in the rich and comforting flavors of these succulent braised short ribs, expertly paired with hearty parsnips and sweet pearl onions. This dish, perfect for a dinner party or family gathering, captures the essence of home-cooked warmth with its fall-apart tender beef enveloped in a luscious red wine sauce. While the preparation involves several steps, each one enhances the depth of flavor, ensuring a beautiful meal that can be made up to three days in advance. This recipe is adapted from Cooks Illustrated and is truly one of my favorites to impress guests with a thoughtfully crafted, hearty entrée.
N/A
Servings
800
Calories
21
Ingredients
Ingredients
Bone-in English style beef short ribs
6 lbs (Trimmed of excess fat and silver skin, preferably from the chuck portion)
Sea salt
to taste (For seasoning)
Fresh ground black pepper
to taste (For seasoning)
Red wine
3 cups (For braising)
Onions
3 large (Chopped)
Carrots
2 large (Chopped)
Celery ribs
2 (Chopped)
Garlic
4 tablespoons (Minced)
Unbleached all-purpose flour
1/4 cup (For thickening)
Low sodium chicken broth
4 cups (For braising liquid)
Diced fire-roasted tomatoes
1 can (15 ounces) (Drained)
Fresh rosemary
1 tablespoon (Minced)
Fresh thyme
1.5 tablespoons (Minced)
Bay leaves
3 (For flavoring)
Tomato paste
1 teaspoon (For additional depth)
Thick cut bacon
6 ounces (About 6 slices)
Frozen pearl onions
8 ounces (Do not thaw)
Parsips
4 medium (Peeled and cut diagonally into 3/4-inch slices)
Evaporated cane juice (sugar)
1/4 teaspoon (For balancing flavors)
Salt
1/4 teaspoon (For seasoning)
Fresh parsley
6 tablespoons (Chopped for garnish)
Instructions
1
Preheat your oven to 450°F (232°C).
2
Arrange the short ribs in a large roasting pan, bone side down, in a single layer. Generously season with sea salt and freshly ground black pepper. Roast on the lower oven rack for 35 minutes.
3
Carefully drain the rendered fat using a turkey baster, then continue roasting for another 25 minutes until the ribs are a deep golden brown.
4
Transfer the ribs to a plate, draining the pan liquids into a small bowl to reserve.
5
Lower the oven temperature to 300°F (149°C).
6
On the stovetop over medium heat, simmer the reserved wine in the roasting pan, scraping up the browned bits with a wooden spoon for about 5 minutes.
7
In a large Dutch oven over medium-high heat, heat 3 tablespoons of the reserved fat. Add the chopped onions, carrots, and celery, then sauté for 10 to 12 minutes until softened.
8
Stir in the minced garlic and cook for an additional minute, followed by the flour, mixing it in well and cooking for about 1 minute.
9
Add the simmered wine, chicken broth, diced tomatoes, rosemary, thyme, and tomato paste. Season with more sea salt and black pepper to taste.
10
Bring the mixture to a boil, gently place the short ribs into the liquid, completely submerging them, and then bring it back to a boil.
11
Cover and transfer to the oven, baking for 2 ½ hours. Afterward, remove from the oven and allow to cool with the lid slightly cracked for about 2 hours.
12
Transfer the ribs, discarding any loose bones and vegetables, to a container. Cover and refrigerate overnight.
13
Strain the braising liquid into a medium bowl, pressing out as much liquid as possible. Discard the solids and refrigerate the liquid separately from the ribs for up to 3 days.
14
45 minutes before serving, heat a large Dutch oven over medium heat. Cook the bacon until crisp and transfer to a paper towel-lined plate.
15
Using the rendered bacon fat, add the frozen pearl onions, parsnips, sugar, and 1/4 teaspoon of salt, sautéing on high for about 5 minutes until the vegetables are golden brown.
16
Remove the ribs and braising liquid from the fridge. Skim the solidified fat off the tops of the liquid.
17
Pour the braising liquid into the pot with the pearl onions and bring to a simmer. Adjust seasoning with sea salt and black pepper as needed.
18
Gently add the ribs back into the liquid, ensuring they are submerged. Allow to gently simmer for about 5 minutes until heated through and the parsnips are tender.
19
Stir in the reserved bacon and serve the dish garnished with fresh chopped parsley.
Nutrition Information
50g
Carbs
60g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The recipe calls for 6 lbs of bone-in English style beef short ribs, preferably trimmed of excess fat and silver skin.
What temperature should the oven be set to initially?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius) for the initial roasting phase.
How long do the short ribs roast at the high temperature?
The ribs roast for a total of 60 minutes at 450 degrees: 35 minutes initially, then another 25 minutes after draining the rendered fat.
What is the recommended braising temperature?
After the initial roasting, the oven temperature should be lowered to 300 degrees Fahrenheit (149 degrees Celsius) for braising.
How much red wine is required for the braising liquid?
The recipe requires 3 cups of red wine.
Can this dish be made in advance?
Yes, this recipe can be prepared up to three days in advance, and it is recommended to refrigerate the ribs and liquid overnight.
Why is the braising liquid refrigerated overnight?
Refrigerating allows the fat to solidify on the top of the liquid, making it easy to skim off before reheating.
What vegetables are included in the aromatic base?
The base includes 3 large chopped onions, 2 large chopped carrots, and 2 chopped celery ribs.
What is the purpose of the flour in the recipe?
1/4 cup of unbleached all-purpose flour is used to thicken the braising liquid.
What type of broth is used?
The recipe uses 4 cups of low sodium chicken broth for the braising liquid.
How long do the ribs bake in the Dutch oven?
The ribs are baked in the oven for 2.5 hours.
How long should the ribs cool before moving them to the refrigerator?
They should cool with the lid slightly cracked for about 2 hours after being removed from the oven.
What should be done with the vegetables from the initial braise?
The braising liquid should be strained and the solids (including the braised vegetables) should be discarded.
Do I need to thaw the pearl onions before cooking?
No, the 8 ounces of frozen pearl onions should not be thawed before they are sauteed.
How should the parsnips be prepared?
The parsnips should be peeled and cut diagonally into 3/4-inch slices.
What herbs are used for flavoring?
The recipe uses 1 tablespoon of minced fresh rosemary, 1.5 tablespoons of minced fresh thyme, and 3 bay leaves.
Is bacon used in this recipe?
Yes, 6 ounces (about 6 slices) of thick cut bacon are used for added flavor and fat.
What type of tomatoes are added to the sauce?
One 15-ounce can of drained diced fire-roasted tomatoes is included.
How much garlic is required?
The recipe calls for 4 tablespoons of minced garlic.
What is the calorie count for this dish?
The dish contains approximately 800 calories per serving.
What is the protein content per serving?
There are 60 grams of protein per serving.
How many carbohydrates are in a serving?
There are 50 grams of carbohydrates per serving.
Why is sugar added to the root vegetables?
A small amount of evaporated cane juice (sugar) is used to help balance the flavors of the root vegetables.
What is the garnish for this dish?
The dish is garnished with 6 tablespoons of fresh chopped parsley.
How should the ribs be arranged in the roasting pan?
They should be arranged bone side down in a single layer.
How long is the final simmer before serving?
The ribs and vegetables are simmered together for about 5 minutes until heated through and the parsnips are tender.
What is the source of the recipe adaptation?
This recipe is adapted from Cooks Illustrated.
What tool is used to remove rendered fat from the roasting pan?
A turkey baster is recommended for carefully draining the rendered fat.
How much tomato paste is used?
The recipe calls for 1 teaspoon of tomato paste for additional depth.
Which part of the cow is the beef short ribs preferably from?
The recipe suggests using short ribs preferably from the chuck portion.