Short ribs braised with mushrooms, pearl onions, and bacon

Name: Short ribs braised with mushrooms, pearl onions, and bacon
Prep time: 4 h
Total time: 4 h
Yield: Makes 4 servings
Cuisine: French
Ingredients: 8 ounces small mushrooms, trimmed; Minced chives for garnish; 1 teaspoon sugar; 1 tablespoon extra-virgin olive oil; 4 ounces slab bacon, cut into strips 1 inch long and ¼ inch thick; 8 ounces pearl onions, peeled; 4 stems parsley; 1 bay leaf; 1 bottle fruity but sturdy red wine, such as Côtes du Rhône or Zinfandel; 3 branches thyme; 1 bottle fruity but sturdy red wine, such as Côtes du Rhône or Zinfandel; 1 bottle fruity but sturdy red wine, such as Côtes du Rhône or Zinfandel; 1 stalk celery, roughly chopped; 4 large cloves garlic, peeled and smashed; 2 tablespoons neutral oil, such as canola or grapeseed; 2 tablespoons neutral oil, such as canola or grapeseed; 4 pounds short ribs; 4 tablespoons butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 large carrot, peeled and roughly chopped; 1 large onion, peeled and roughly chopped; 2 tablespoons neutral oil, such as canola or grapeseed

Preparation info

Makes
4
servings

Difficulty
Complex
Ready in
4 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

The extra flavors go a long way here, turning this into a classic luxury.

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
4 tablespoons butter

Europe
France
Stew
Mediterranean
Gluten-free

Method

Put a tablespoon each of the oil and butter in a deep heavy skillet or casserole and turn the heat to high. A minute later, brown the ribs well on all sides, seasoning well with salt and pepper as they cook; this will take about 20 minutes (work in batches if necessary to avoid crowding). Remove the ribs, pour out and discard the fat, and wipe out the pan.