Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions | America's Test Kitchen

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