Braising short ribs is very easy, you need a heavy saucepan, some tasty braising liquid and most of all patience. Patience to give them the time they need in the oven to be able to melt when pressed when a fork, and with the way these red wine short ribs will make your house smell, you will need all your willpower not to yank open that oven early.
You will also need to take the time to seperate the fat from the stew. Because this isn’t a lean meat you do want to take the time to do this or your pasta will be greasy. If you are organized make the short rib recipe the day before you want to eat it, this will allow you enough time to cool your stew broth in the fridge overnight, which makes skimming the fat off very easy.
Red Wine Brasied Short Ribs with Parsnips(serves 4-6)
Pat the short ribs dry, and sprinkle with salt and freshly ground pepper. Heat a large skillet to medium high heat and add the vegetable oil and the short ribs. Don't crowd the pan, if you have to do them in batches that is just fine. Brown the ribs on all sides and transfer to a large dutch oven. Drain off excess oil. Add the onion and saute for 5 minutes or until partially browned, add carrot and coriander and continuing sauteing for another 3 minutes.
Transfer the vegetables into the dutch oven, Back in the hot skillet add the red wine and bring to a simmer, simmer and scrape all the browned bits from the bottom of the pan. Transfer the wine to the dutch oven and add the 1/2 cup of water, the thyme and the bay leaf. Turn the heat on under the dutch oven and bring to a gentle simmer.
Turn on the oven to 300F. Once the mixture is simmering, transfer to the oven. Cook for 90 minutes, gentle turn the ribs and reurn to the oven for another 1-2 hours or until the ribs are fork tender. Remove from the oven and allow to cool for 30 minutes in the juices.
Remove the short ribs from the stew and put on a plate. Remove the thyme and bay and discard. transfer the broth to a tall thin vessel and allow the fat to settle on the top, this takes at least 30 minutes. Once the fat has seperated skim and discard.
Turn oven on to 425F. While you are waiting for the fat, grate yourself a 1/2 cup of parsnip. Place in cold wter and rub to remove any excess starch. Drain and pat dry. Toss with the 1/2 teaspoon of olive oil and spread evenly on a parchment lined baking sheet. Baking for 2-3 minutes, check and toss if starting to brown, and bake for 3-5 minutes longer. You want the parsnip to be dried out, a bit crunchy and brown but not black. Remove from oven and allow to cool.
Once you have removed the fat blend the rib broth in a blender. If desired, trim the bones and any excess fat off of your short ribs.
When you are ready to eat cook your pasta according to package directions. Place the broth in a medium saucepan and bring to a simmer, add the short ribs in and cook until nice and hot. Season and correct the broth as necessary. Toss the pasta with the parsley, and tomatoes. In each bowl, plate a short rib or two on top of a nest of pasta, and top the rib with the crunchy parsnips. Sprinkle the bowl with pepper, cheese and more parsley. Eat hot!