Name: Slow-Braised Short Ribs, Lardons, and Baby Vegetables
Yield: Makes 8 servings
Ingredients: 8 (5- to 6-inch-long) meaty short ribs (5 pounds total); 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 1 large onion, coarsely chopped; 2 medium carrots, coarsely chopped; 3 celery ribs, coarsely chopped; 1/2 cup tomato paste (5 ounces); 2 cups dry red wine; 1/2 cup red-wine vinegar; 1 quartt beef stock (not canned broth) or reconstituted beef-veal demiglace concentrate; 2 cups water; 2 fresh thyme sprigs; 1 Turkish or 1/2 California bay leaf; 1/4 pound total smoked slab bacon, cut crosswise into 1/4-inch-thick slices, then slices cut into matchsticks (lardons); 6 baby turnips (1/4 pound total total), trimmed and quartered lengthwise; 16 baby carrots (1/2 pound total total; not from a bag), peeled, keeping 1/2 inch of stem intact, and halved lengthwise if large; 1/4 pound total butternut squash, peeled, seeded, and cut into 1/4-inch dice (3/4 cup)

Though Lynch uses flanken for this dish, we prefer the look of regular short ribs.You can often find flanken as well as short ribs at your local supermarket. Both are from the flavorful chuck, or shoulder, portion of a steer; the former are a three-rib portion of short ribs cut through the bone and the latter are ribs cut between the bones.

Cooks' note:

Short ribs (without baby vegetables) can be braised 2 days ahead and cooled completely in cooking liquid, uncovered, then chilled, covered. Reheat on stovetop before proceeding with recipe.

Recipe notes

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