Ingredients:
About 5 lbs short ribs
2 cups Merlot
2 shallots, diced
2 medium carrots, chopped
2 medium parsnips, chopped
2 stalks celery, chopped
1 lemon, used for zest and juice
8-10 cloves of garlic, slightly crushed
2 cups beef stock
3 tbsp tomato paste
3 tbsp ghee
2 tsp paprika
4 sprigs thyme
Salt and pepper
1 baguette
¼ cup olive oil
For Sauce:
2 tbsp butter
3 tbsp flour
Directions:
Heat oven to 275℉. Heat your cast iron dutch oven to medium-high heat. Season the short ribs on all sides with salt, pepper and paprika. Add some ghee into the dutch oven and then working in batches, sear the short ribs on all sides. Set aside and pour out remaining fat that was rendered off, but leave the brown yummy stuff on the bottom of the pot.
Reduce the heat slightly and toss in the garlic. I slightly crush the garlic beforehand, just enough to release a little more flavor but not too much where it falls apart. Let the garlic sit for 2-3 minutes undisturbed so it can get nice and browned on one side. Then add the shallots, celery, carrots and parsnips. Season with a good amount of salt and pepper. Stir everything around to coat in the ghee, adding more ghee if needed. Cook until they are slightly softened but not mushy. Stir in the tomato paste and let it cook for a few minutes until it starts to get a little sticky at the bottom of the pot, another 2 minutes or so. Deglaze with the Merlot and let it reduce for just another few minutes, just to let a little of the alcohol burn off a little. Add the beef stock and thyme sprigs, topping off with a good squeeze from your lemon (about a tablespoon of lemon juice). Carefully add the short ribs back to the pot, bone side up, making sure the meat is submerged in the liquid. Feel free to add more stock if necessary.
Cover and set in the oven. Cook covered for about 4 hours until ribs are super tender. Carefully remove the rubs with tongs. Strain vegetables out, reserving the liquid to make the sauce and taking care to save the garlic pieces out of the vegetables. Add lemon zest on top of the meat and serve with sauce and Lemon Garlic Baguette.
For Sauce:
After the vegetables have been strained out, using a spoon, remove as much fat from the top of the liquid as possible. Then in a saucepan, over medium heat, melt butter. When butter is melted, add flour and whisk together to make a roux. Let cook for another minute, stirring occasionally. Add about half cup of the braising liquid into the roux and whisk together. When thickened, add another half cup. When thickened, add more. Continue until all or most of the liquid has been added. Turn the heat up just slightly to bring the sauce to a simmer and then turn it down again. Stir occasionally until all the sauce is slightly thickened. Serve with rested short ribs.
For Lemon Garlic Baguette:
Cut slices of the baguette and put them on a tray. Drizzle a little bit of olive oil on each slice. Turn your oven on broil and put tray in the oven. Let the bread toast, but watch carefully, as this will only take a few minutes and can burn easily. As soon as it is toasted, take it out. Find the cloves of garlic from the strained vegetables and spread on the slices of toast. The garlic will spread like butter. Top the spread garlic with salt and lemon zest. Enjoy alongside your short ribs.
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