Pennsylvania Dutch Short Ribs with Root Vegetables

Ingredients

• 1.6 kg (3½ lb) bone-in beef short ribs, English-cut
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp lard or vegetable oil
• 2 onions, cut into wedges
• 2 tbsp cider vinegar
• 1 tbsp brown sugar
• 500 ml (2 cups) beef stock
• 1 bay leaf
• 3 carrots, in chunks
• 2 parsnips, in chunks
• ½ small rutabaga, in chunks
• 2 tbsp chopped fresh parsley

Steps

1. Heat the oven to 160°C (325°F). Season the ribs with salt and pepper and dust with the flour.
2. Heat the lard in a Dutch oven over medium-high heat. Brown the ribs in batches, 3 minutes per side, until deep brown. Set aside.
3. Pour off all but 1 tbsp fat. Cook the onions over medium heat for 5 minutes.
4. Add the vinegar, sugar, stock and bay leaf, scraping up the browned bits. Return the ribs bone side up.
5. Cover and braise in the oven for 2 hours.
6. Tuck the carrots, parsnips and rutabaga around the ribs, cover and cook 1 hour more, until the meat pulls from the bone and the vegetables are tender.
7. Skim the fat from the juices, season to taste, and scatter with parsley.

Notes

• Sweet-sour: the dash of vinegar and sugar is a Pennsylvania Dutch signature; adjust to taste at the end.
• Root cellar swaps: turnip, celeriac or potatoes all work in place of the rutabaga.
• Make ahead: chill overnight so the fat sets on top and lifts off easily.
• Slow cooker: brown the ribs and onions, then cook on low 8 hr or high 4 to 5 hr with 250 ml (1 cup) stock and the vegetables on the bottom. Simmer the juices to reduce.
• Freezer: freezes 3 months in its sauce; thaw overnight in the fridge and reheat to steaming hot.
• Pair with: buttered egg noodles and a tangy coleslaw.