Braised Short Ribs With Parsnips & Pearl Onions
3
3
3
4
4
3
Ingredients
-
6 lbs
bone in
(english style beef short ribs, trimmed of excess fat & silver skin, from the chuck portion if possible as they are meatier)
-
sea salt
-
ground black pepper
(fresh)
-
3 cups
red wine
-
3
onions
(large, chopped)
-
2
carrots
(large, chopped)
-
2
celery ribs
(chopped)
-
4 tbsps
minced garlic
-
14 cup
all purpose flour
(unbleached)
-
4 cups
low sodium chicken broth
-
15 ozs
tomatoes
(diced fire-roasted, drained)
-
1 tbsp
fresh rosemary
(minced)
-
1 12 tbsps
fresh thyme
(minced)
-
3
bay leaves
-
1 tsp
tomato paste
-
6 ozs
bacon
(thick cut, 6 slices)
-
8 ozs
pearl onions
(frozen, do not thaw)
-
4
parsnips
(medium, peeled & cut diagonally in 3/4-inch slices)
-
14 tsp
cane juice
(evaporated, sugar)
-
14 tsp
salt
-
6 tbsps
fresh parsley
(chopped)
Prep Time
1 hr 50 min
Total Time
7 hr 20 min
Preparation
See a problem? Let us know
Comments