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Braised Short Ribs with Fingerlings, Bacon and Pearl Onions

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If you have been searching for the best Braised Short Ribs recipe – you’ve found it. These Braised Short Ribs with Fingerlings, Bacon and Pearl Onions are, hands down, the BEST short ribs I’ve ever had!!

Plate with Braised short Ribs with mushrooms, fingerings and pear onions I found it.

I’ve been searching for years and I finally found it… the holy grail.

Not the “real” holy grail of course  – but in the world of cooking and entertaining, these provide their own version of  salvation.

The perfect winter entertaining dish.  It does exist, these Braised Short Ribs with Fingerlings, Bacon and Pearl Onions.

And this weekend I just made them again,  proving to myself this was no fluke.

I hope, after reading this blog you know that I don’t say those things lightly. When it comes to food, I have a hard time terming anything “the best” – I am pretty much an “equal opportunity eater”.  I generally like all  (ok, not ALL but most!) variations of dishes. But in this case, these braised short ribs are so far above any other recipe for short ribs I’ve made (and I have made a lot!) that I think they deserve the title. These are tender and meaty and covered in a luscious sauce  surrounded with fingerling potatoes, mushrooms and pearl onions. Oh, and did I mention that bacon is also involved and um… a bottle and half of wine?

Five Reasons why these Braised Short Ribs are the best for parties!

  • You really should make them a day ahead.
  •  They are easy to eat – no bones to have to cut around!
  •  You can get all the ingredients in a well stocked grocery store. Amen.
  • They are rich and indulgent.
  •  And because they’re rich and luscious, everything else you serve as part of the meal (appetizer, salad, dessert) should be simple.

So, what do you serve with these Braised Short Ribs?

Salmon Gravlax Martini

Greens, Endive, hazelnut vinaigrette

Braised Short Ribs with Fingerlings, Bacon and Pearl Onions

Profiteroles with Vanilla Ice Cream and Chocolate Sauce

Braised Short Ribs with Fingerlings, Bacon and Pearl Onions

5 from 1 vote
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Course: stew
Cuisine: French
Prep Time: 1 hour
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 30 minutes
Servings: 6 servings
Calories: 1013kcal
Author: Nancy

Ingredients

  • 4 pounds boneless beef short ribs
  • 2 Tablespoons vegetable oil
  • 1 medium onion diced
  • 3 shallots diced
  • 10 garlic cloves peeled and chopped
  • 3 large tomatoes cored and roughly chopped
  • 3 stalks celery sliced into 1/4 inch pieces
  • 1/4 cup tomato paste
  • 1 bay leaf
  • 2 cups sauvignon blanc
  • 1 750 ml bottle cabernet sauvignon
  • 2 quarts low salt beef stock
  • 2 Tablespoons soy sauce
  • 10 oz. fingerling potatoes
  • 4 oz. bacon cut into 1/4 inch crosswise strips
  • 6 oz. pearl or cippoline onions
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 6 oz. wild or cremini mushrooms
  • 1 bunch fresh thyme optional
  • truffle oil optional

Instructions

  • Pre heat the oven to 400 degrees.
  • Pat beef dry and season lightly with pepper. Don't salt the beef since both the bacon and stock have salt!
  • Heat 2 Tablespoons vegetable oil in a heavy bottomed 8 quart dutch oven over medium high heat.
  • Sear the meat, in batches until deeply browned on both sides.
  • Remove beef and set aside on a rimmed baking sheet.
  • Add onions and shallots to the pot and cook until vegetables are lightly brown.
  • Add garlic - do not brown garlic - reduce heat if necessary.
  • Stir in tomatoes, celery, tomato paste and bay leaf.
  • Cook for 1 -2 minutes, stirring constantly.
  • Add the white wine and red wine, scraping the bottom of the pan to get all the browned bits.
  • Add the stock and the soy sauce and stir to combine.
  • Add meat and accumulated juices back into the pot and bring to a simmer.
  • Place in the 400 degree oven, uncovered, for 1 hour.
  • While beef is cooking, place bacon on a sheet pan.
  • Place in the oven until the fat has rendered, about 5 to 10 minutes.
  • Add the sliced fingerlings, pearl or cippoline onions and toss in the bacon fat.
  • Return the sheet pan to the oven and cook for approximately 5 - 10 minutes until the bacon, potatoes and onions are nicely browned.
  • In a medium sized skillet heat the 1 Tablespoon butter over medium high heat.
  • Add the mushrooms and saute until the mushrooms are nicely browned.
  • After 1 hour, reduce the heat to 350 degrees and cover the pot.
  • Cook for an additional 1 1/2 hours.
  • Remove the ribs from the oven.
  • Remove the meat and vegetables and degrease the sauce as necessary.
  • Bring the sauce to a boil and reduce to approximately 3 cups.
  • Return the meat the the pan and add the bacon, onions and potatoes to the pot.
  • Taste and adjust the seasonings.
  • To serve, spoon the sauce over the meat and vegetables in large, shallow bowls and top with the mushrooms.
  • Drizzle with truffle oil if desired and garnish with fresh thyme.

Notes

This is a wonderful dish to make ahead - which I recommend!! Complete through reducing the sauce. Then cover the pot and refrigerate, packaging the potatoes, onions and bacon separately. When you want to serve, pull the pot out of the oven and let sit at room temperature for 1 hour. Re heat in a 350 oven until the stew is hot! For the vegetables, I like to re heat these of a separate sheet pan and add to the serving dish so the vegetables don't become waterlogged. The mushrooms can be done ahead, but I prefer to cook them the day I plan to serve the dish. You can serve this "as is" with crusty bread or over a celery root puree which is truly divine!

Nutrition

Calories: 1013kcal | Carbohydrates: 31g | Protein: 70g | Fat: 50g | Saturated Fat: 21g | Cholesterol: 195mg | Sodium: 1412mg | Potassium: 2477mg | Fiber: 4g | Sugar: 8g | Vitamin A: 16.5% | Vitamin C: 32.8% | Calcium: 10.3% | Iron: 49.7%
You KNOW I want to see it!!!Follow me at @acommunaltable or tag it#acommunaltable!

 

 

 

 

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Reader Interactions

Comments

    • Nancy says

      December 7, 2011 at 5:50 pm

      Hi Robin!!
      No need to be afraid – seriously, one of the easiest dishes to make – it takes time but it isn’t complicated. You should definitely give this a try!

      Reply

    • Nancy says

      December 7, 2011 at 5:48 pm

      We definitely are on the same wavelength I think Brandon!! The two types of wine does make a difference I think – I like the acidity that the white wine brings to the dish!

      Reply

  6. Madonna says

    December 6, 2011 at 7:08 pm

    Looks delish. I have questions. Why the 2 different wines? I am soy sensitive is there a substitute for the soy? Would I be safe approximating a pound of ribs per person? Do you make your own beef stock? Sorry for so many questions.

    Reply

    • Nancy says

      December 7, 2011 at 5:46 pm

      Hi Madonna! No problem – I love questions!! I think the reason for both the white and the red is that the white provides a bit more acidity to the dish. As for a substitute for soy I would try (believe it or not!) a little bit of anchovy paste – it will give the dish that “umami” flavor that soy sauce does! As for a pound of ribs per person, that should work fine – the recipe is pretty forgiving. I’ve made this with both homemade veal stock and I’ve also used pre made stock. I think homemade is best, but the dish is still amazingly delicious if you used a pre made stock. In fact, for this batch, I was out of veal stock so I used Better Than Bouillon and it worked fine. I would suggest that you dilute whatever stock you use because it reduces so much it may come out too salty!!

      Reply

  8. Lucy Lean says

    December 7, 2011 at 8:52 am

    i just love your posts – great recipes, photos and so well written. LOVE short ribs – I have Daniel Boulud’s recipe in MADE IN AMERICA and of all the things we recipe tested these were heads and shoulders above the rest re depth of flavor and deliciousness – although I think he suggests 2 bottles of vin!

    Reply

  15. Priscilla - She's Cookin' says

    December 7, 2011 at 9:36 pm

    Wait, I already have the best short ribs dish ever! Now, you’re giving me pause because mine is not from Florent Marneau. Inquiring minds want to know where you got this recipe – I’m having a holiday luncheon at Marche Moderne on Saturday, I’ll ask chef 😉

    Reply

  18. Kim says

    December 27, 2011 at 1:55 pm

    Well… seeing as how we’ve made this THREE TIMES for family and friends this month, I have to agree that it’s the BEST BRAISED SHORT RIBS I’ve ever made! The leftovers were great in a skillet hash on Christmas morning.

    Thank you for sharing this one!

    [K]

    Reply

  19. Mark says

    March 11, 2018 at 1:09 pm


    Braised short ribs is one of my favorite meals, and this version is one of the best I’ve had. Hearty, flavorful and filling (after second helpings anyway).

    Reply

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