Short Ribs, braised in wine or beer

Two ways to braise short-ribs:

Short Ribs Braised in Red Wine with Bacon, Parsnips, and Pearl Onions
Beer-Braised Short Ribs with Prunes, Brandy and Lemon Essence

Don’t be a Scrooge when you choose the wine or beer for this dish. A good full-bodied red will do wonders for the sauce in the first version below, and a dark, flavorful beer is preferable to a light lager in the second.

These two short-rib recipes work equally well with widely available English-style short ribs or with more pricey flanken-style short ribs.
According to a sidebar in a recent issue of Cook’s Illustrated, the two types are equally tender and good, but the flanken-style are about twice as expensive and harder to find.

English-style short ribs: 2- to 4-inch lengths of wide flat rib bone, to which a rectangular plate of fatty meat was attached. A bit stringier because they contain longer segments of “grain.”
Flanken-style short ribs: typically available from a specialty butcher, are pieces of meat, about ¾ inch thick, cut across the ribs and grain, that include two or three segments of rib bone. Diners may favor this style because the relatively thin, across-the-grain cut can make the meat a bit easier to eat.

Whichever cut of short-ribs you choose, they make for ease in entertaining because the roasting and cooling can be done a day (or an evening), even two days, in advance. Just finalize sauce, garnish on the actual serving day.
If you prefer braising and serving the ribs on the same day, just bypass cooling the ribs in the braising liquid. Remove ribs from the pot straight out of the oven, strain the liquid, then let liquid cool a bit so that the fat separates to the top. This is time consuming, since a certain amount of cooling is necessary to defat the braising liquid. With a wide shallow spoon, skim as much fat as possible from the surface of the cooled liquid and continue with the recipe.

Basically, after trying these dishes, I recommend following the initial steps but skipping the two "endgames." We are not big fans of parsnips here which affects our feelings about the first version, and we tried the prune version, and personally I'd stick to a finish more akin to our osso buco recipe. (Just a simple garnish of grated lemon rind, freshly chopped parsley and some chopped garlic. Mince them finely together and pass with the dish.)

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

6 pounds bone-in short ribs, trimmed of excess fat skin
Salt and freshly ground pepper
3 cups dry red wine
3 large onions, chopped medium
2 medium carrots, chopped medium
1 large celery stalk, chopped medium
9 medium garlic cloves, chopped (about 3 tablespoons)
¼ cup all-purpose flour
4 cups chicken stock or canned low-sodium chicken broth
1 can ( 14.5 ounces) drained canned chopped tomatoes
1 ½ tablespoons minced fresh rosemary leaves
1 tablespoon minced fresh thyme leaves
3 medium bay leaves
1 teaspoon tomato paste

Bacon, Pearl Onion, and Parsnip Garnish
6 slices bacon (about 6 ounces), cut into ¼ inch pieces
8 ounces frozen pearl onions (do not thaw)
4 medium parsnips (about IO ounces), peeled and cut diagonally into 3/4-inch pieces
¼ teaspoon sugar
¼ teaspoon salt
6 tablespoons chopped fresh parsley leaves

1. Adjust oven rack to lower-middle position and heat oven to 450°F. (230°C.). For English-style ribs, arrange short ribs bone-side down in single layer in large flame-proof roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with bulb baster. Return pan to oven and continue to cook until meat is well browned, 15 to 20 minutes longer. (For flanken-style short ribs, arrange ribs in single layer in large roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with baster. Return pan to oven and continue to cook until browned, about 8 minutes; using tongs, flip each piece and cook until second side is browned, about 8 minutes longer).
2. Transfer ribs to large plate; set, aside. Drain off fat to small bowl and reserve. Reduce oven temperature to 300°F. (149°C.) Place roasting pan on two stovetop burners set at medium heat; add wine and bring to simmer, scraping up browned bits with wooden spoon. Set roasting pan with wine aside.
3. Heat 2 tablespoons reserved fat in large Dutch oven over medium-high heat; add onions, carrots, and celery. Sauté, stirring occasionally, until vegetables soften, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until combined, about 45 seconds. Stir in wine from roasting pan, chicken stock, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste. Bring to boil and add short ribs, completely submerging meat in liquid; return to boil, cover, place in oven, and simmer until ribs are tender, about 2 to 21/2 hours. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours.
4. Transfer ribs from pot to large plate, removing excess vegetables that may cling to meat; discard loose bones that have fallen away from meat. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.)
5. To prepare garnish and finish dish: In Dutch oven, cook bacon over medium heat until just crisp, 8 to 10 minutes; remove with slotted spoon to plate lined with paper towel. Add to Dutch oven pearl onions, parsnips, sugar, and salt; increase heat to high and sauté, stirring occasionally, until browned, about 5 minutes. Spoon off and discard solidified fat from reserved braising liquid. Add defatted liquid and bring to simmer, stirring occasionally; adjust seasoning with salt and pepper. Submerge ribs in liquid, return to simmer. Reduce heat to medium and cook, partially covered, until ribs are heated through and vegetables are tender, about 5 minutes longer; gently stir in bacon. Divide ribs and sauce among individual bowls, sprinkle each with one tablespoon parsley, and serve.
Serve the short ribs over noodles or mashed potatoes.

Serves 6.

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

Brandy-soaked prunes take the place of vegetables here, so this version is particularly suited to a mashed root vegetable or potato accompaniment.

6 pounds bone-in short ribs, trimmed of excess fat skin
Salt and freshly ground pepper
3 cups dry red wine
3 large onions, chopped medium
2 medium carrots, chopped medium
1 large celery stalk, chopped medium
9 medium garlic cloves, chopped (about 3 tablespoons)
¼ cup all-purpose flour
4 cups chicken stock or canned low-sodium chicken broth
1 can ( 14.5 ounces) drained canned chopped tomatoes
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon minced fresh thyme leaves
3 medium bay leaves
Brandy, Prune, and Lemon Essence Garnish
½ cup brandy
8 ounces pitted prunes, each prune halved
2 teaspoons brown sugar
2 teaspoons grated zest from I lemon
6 tablespoons chopped fresh parsley leaves

1. Adjust oven rack to lower-middle position and heat oven to 450°F. (230°C.). For English-style ribs, arrange short ribs bone-side down in single layer in large flame-proof roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with bulb baster. Return pan to oven and continue to cook until meat is well browned, 15 to 20 minutes longer. (For flanken-style short ribs, arrange ribs in single layer in large roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with baster. Return pan to oven and continue to cook until browned, about 8 minutes; using tongs, flip each piece and cook until second side is browned, about 8 minutes longer).
2. Transfer ribs to large plate; set, aside. Drain off fat to small bowl and reserve. Reduce oven temperature to 300°F. (149°C.) Place roasting pan on two stovetop burners set at medium heat; add beer and bring to simmer, scraping up browned bits with wooden spoon. Set roasting pan with beer aside.
3. Transfer ribs from pot to large plate, removing excess vegetables that may cling to meat; discard loose bones that have fallen away from meat. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.)
3. Heat 2 tablespoons reserved fat in large Dutch oven over medium-high heat; add onions, carrots, and celery. Sauté, stirring occasionally, until vegetables soften, about 12 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in flour until combined, about 45 seconds. Stir in beer from roasting pan, chicken stock, thyme, bay leaves, mustard, and salt and pepper to taste. Bring to boil and add short ribs, completely submerging meat in liquid; return to boil, cover, place in oven, and simmer until ribs are tender, about 2 to 21/2 hours. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours.
4. Transfer ribs from pot to large plate, removing excess vegetables that may cling to meat; discard loose bones that have fallen away from meat. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately with plastic wrap and refrigerate overnight. (Can be refrigerated up to 3 days.)
5. To prepare garnish and finish dish: Bring brandy to boil in small saucepan; off heat, add prunes and let stand until plump and softened, about 15 minutes. Meanwhile, spoon off and discard solidified fat from braising liquid. Bring braising liquid to boil in Dutch oven over medium-high heat, stirring occasionally. Add prunes, brandy, and brown sugar; adjust seasoning with salt and pepper. Submerge ribs in liquid and return to simmer. Reduce heat to medium-low and cook until ribs are heated through, about 5 minutes longer; gently stir in lemon zest. Divide ribs and sauce among individual bowls, sprinkle each with one tablespoon parsley, and serve.

Serves 6.

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