Fo-Sho Short Ribs with Balsamic Glaze

Deselect All

1/4 pound bacon, diced

4 pounds short rib

Kosher salt and freshly ground black pepper

2 tablespoons canola oil

1 cup red bell pepper, 1-inch dice

2 cups carrots, 1-inch dice

2 cups celery, 1-inch dice

12 cipollini onions, peeled, whole

2 tablespoons all-purpose flour

2 teaspoons dried rosemary

1 teaspoon red chili flakes

1 tablespoon pickling spice

2 tablespoons salt

1 tablespoon freshly cracked black pepper

1 cup red wine

3 cups beef stock

Balsamic Glaze, recipe follows

Parsnip Puree, recipe follows

Balsamic Glaze:

1 1/2 cups balsamic vinegar

3/4 cup pomegranate juice

5 tablespoons honey

Parsnip Puree:

1 cup celery root, peeled and 1/2- inch dice

4 cups parsnip root, peeled and 1/2- inch dice

6 cups whole milk

6 cloves garlic, peeled and smashed

6 thyme sprigs, whole, tied together with kitchen string

2 tablespoons butter

1 teaspoon salt

1 teaspoon freshly cracked black pepper

Bacon reserved from short ribs

1/4 cup crisp fried onions, for garnish