Short Ribs Braised In Red Wine With Bacon, Parsnips, And Pearl Onions

1. FOR THE STEW: Adjust oven rack to lower-middle position and heat oven to 450 degrees. Arrange short ribs bone side down 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. Return pan to oven and continue to cook until meat is well browned, 15 to 20 minutes longer. (For flanken-style short ribs, continue to cook until browned, about 8 minutes; using tongs, flip each piece and cook until second side is browned, about 8 minutes longer.) Transfer ribs to large plate; set aside. Drain off and reserve fat. Reduce oven temperature to 300 degrees. Heat roasting pan on 2 stovetop burners over medium heat; add wine and bring to simmer, scraping up browned bits. Set pan with wine aside.
2. Heat 2 tablespoons reserved fat in Dutch oven over medium-high heat; add onions, carrots, and celery and cook, 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, broth, tomatoes, rosemary, thyme, bay leaves, tomato paste, and salt and pepper to taste. Bring to boil and add ribs, completely submerging meat in liquid; return to boil, cover, transfer to oven, and simmer until ribs are tender, 2 to 2-1⁄2 hours. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours.
3. Transfer ribs to large plate and discard loose bones. Strain braising liquid into medium bowl, pressing out liquid from solids; discard solids. Cover ribs and liquid separately and refrigerate overnight. (Ribs and liquid can be refrigerated up to 3 days.)
4. FOR THE GARNISH: In Dutch oven, cook bacon over medium heat until just crisp, 8 to 10 minutes; using slotted spoon, transfer to paper towel–lined plate. Add parsnips, pearl onions, sugar, and salt to pot and cook over high heat, 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; season with salt and pepper to taste. 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 1 tablespoon parsley, and serve.

PORTER-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.
Substitute 3 cups porter beer for red wine, omit rosemary, and substitute 2 tablespoons Dijon mustard and 2 teaspoons Worcestershire sauce for tomato paste. Continue with recipe through step 3. For garnish, bring 1⁄2 cup brandy to boil in small saucepan; off heat, add 8 ounces pitted prunes, halved, and let stand until plump and softened, about 15 minutes. Meanwhile, spoon off and discard fat from braising liquid. Bring liquid to boil in Dutch oven over medium-high heat, stirring occasionally. Add prunes, brandy, and 2 teaspoons brown sugar; season with salt and pepper to taste. 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 2 teaspoons grated lemon zest. Divide ribs and sauce among individual bowls, sprinkle each with 1 tablespoon parsley, and serve.