Braised Short Ribs With Parsnips & Pearl Onions Recipe

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Braised Short Ribs With Parsnips & Pearl Onions
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Ingredients
21
Count
Nutrition
328
Calories
Total time
330
Minutes
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Ingredients:

Directions:

  1. Arrange short ribs in a large roasting pan bone side down in a single layer.
  2. Sprinkle with sea salt & black pepper. Roast on a lower oven rack at 450F for 35 minutes.
  3. Drain all liquid/fat (turkey baster works well).
  4. Continue to roast another 25 minutes or until well browned.
  5. Transfer ribs to a plate and drain pan liquids into a small bowl and reserve.
  6. Reduce oven to 300°F.
  7. Simmer the wine in the roasting pan on the stovetop over 2 burners, scraping the bottom with a wood spoon to loosen the roasted on bits, simmer 5 minutes.
  8. In a large dutch oven over medium high heat, heat 3 tbsp of the reserved fat.
  9. Add onions, carrots, and celery; saute 10-12 minutes until vegetables soften.
  10. Add garlic and cook for about 1 minute.
  11. Add flour and stir to combine, cook about 1 minute.
  12. Add the wine from the roasting pan, chicken broth, diced tomatoes, herbs, and tomato paste.
  13. Season to taste with sea salt & black pepper.
  14. Bring to a boil, add short ribs (completely submerge them), return to boil.
  15. Transfer to oven, bake covered for 2 1/2 hours.
  16. Remove from oven and cool with the lid cracked for about 2 hours.
  17. Transfer the ribs, minus loose bones & vegetables, to a plate or tupperware.
  18. Cover and refrigerate overnight.
  19. Strain the braising liquid into a medium bowl, pressing out the liquid from the solids.
  20. Discard the solids, cover and refrigerate the liquid (separate from the ribs).
  21. This can be refrigerated up to 3 days in advance.
  22. 45 minutes prior to serving: Heat a large dutch oven over medium heat; cook bacon until just crisp; transfer to papertowel lined plate.
  23. Add the pearl onions, parsnips, sugar and 1/4 tsp salt to the bacon grease and saute on high for 5 minutes or until browned.
  24. Remove the ribs and braising liquid from the refrigerator.
  25. Skim the solidified fat off the top of the liquid and discard.
  26. Add the liquid to the pearl onions and bring to a simmer.
  27. Season with sea salt & black pepper to taste.
  28. Add ribs to liquid and push below surface.
  29. Return to simmer over medium and cook with the lid cracked about 5 minutes until ribs are heated through and parsnips are tender.
  30. Stir in the bacon.
  31. Serve sprinkled with parsley.
  32. Note: If you are making this the same day as you plan to serve it, skip cooling the ribs in the braising liquid. Instead take them out straight from the oven, strain the vegetables out of the liquid and let it settle so you can spoon off the fat that rises to the top.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 328.27 Kcal (1374 kJ)
Calories from fat 116.83 Kcal
% Daily Value*
Total Fat 12.98g 20%
Cholesterol 18.48mg 6%
Sodium 383.42mg 16%
Potassium 694.97mg 15%
Total Carbs 24.61g 8%
Sugars 6.25g 25%
Dietary Fiber 3.96g 16%
Protein 9.48g 19%
Vitamin C 16.6mg 28%
Vitamin A 0.2mg 8%
Iron 0.8mg 4%
Calcium 78.5mg 8%
Amount Per 100 g
Calories 67.65 Kcal (283 kJ)
Calories from fat 24.08 Kcal
% Daily Value*
Total Fat 2.68g 20%
Cholesterol 3.81mg 6%
Sodium 79.01mg 16%
Potassium 143.21mg 15%
Total Carbs 5.07g 8%
Sugars 1.29g 25%
Dietary Fiber 0.82g 16%
Protein 1.95g 19%
Vitamin C 3.4mg 28%
Iron 0.2mg 4%
Calcium 16.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.9
    Points
  • 7
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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