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

See Related Recipes and Cooking Tips

Top 5 Mother's Day Wines
A collection of bottles that honor the achievements of women past and present

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.

Recipe notes

Top 5 Mother's Day Wines