A brilliantly simple way to jazz up lemon sol
Preheat the oven to 325
Salt and pepper the short ribs on both sides. Add 1 tbsp of butter to a cast iron skillet and brown on all sides for about 6-8 minutes. Transfer to a platter.
Using a large cast iron Dutch oven over medium-high heat, melt the butter and garlic. Add the ¾ of the shallots and stir for a few minutes until soft. (I always add salt and pepper to the melting garlic and butter) Add 3tbsp of flour and stir until a paste is formed; about 2-3 minutes. Add the wine to the pan and whisk until a thin gravy forms. Scraping the bottom to release the bits from the bottom then add the rest of the liquids. Bring to a boil. Add the short ribs and transfer to the oven for 2.5 hours.
When you’re at 2.5 hours, take the Dutch oven out and transfer to the stove. Remove ¾ of the liquids and reserve 2 cups of it for the gravy. Let the ribs simmer with the remaining liquids on low-medium heat alternating sides to ensure browning on both sides.
For the wine gravy:
Melt 1-2 tbsp of butter, add remaining shallots, and salt and pepper. Sauté a few minutes and add 2 tbsp of flour and form the rue. Add braising liquids with a splash of wine and port to the mixture. Whisk for 3 minutes on medium heat until thickens. Turn the heat down once you reach the desired consistency.
For the potatoes:
Peel the potatoes and dice in half. Add to medium high heat with salt for 30-45 minutes. Drain, and add to mixer. Add the 1 stick of room temperature butter and salt and gradually add the liquids on lower speed. Mix on high for 3-4 minutes.
For the asparagus:
Melt 2 tbsp of butter in the microwave. Slather the asparagus with your hands. Add salt and pepper and squeezed lemon juice. Roast for 15 minutes and broil for 3-5 minutes for crispier greens.
Ingredients
Directions
Preheat the oven to 325
Salt and pepper the short ribs on both sides. Add 1 tbsp of butter to a cast iron skillet and brown on all sides for about 6-8 minutes. Transfer to a platter.
Using a large cast iron Dutch oven over medium-high heat, melt the butter and garlic. Add the ¾ of the shallots and stir for a few minutes until soft. (I always add salt and pepper to the melting garlic and butter) Add 3tbsp of flour and stir until a paste is formed; about 2-3 minutes. Add the wine to the pan and whisk until a thin gravy forms. Scraping the bottom to release the bits from the bottom then add the rest of the liquids. Bring to a boil. Add the short ribs and transfer to the oven for 2.5 hours.
When you’re at 2.5 hours, take the Dutch oven out and transfer to the stove. Remove ¾ of the liquids and reserve 2 cups of it for the gravy. Let the ribs simmer with the remaining liquids on low-medium heat alternating sides to ensure browning on both sides.
For the wine gravy:
Melt 1-2 tbsp of butter, add remaining shallots, and salt and pepper. Sauté a few minutes and add 2 tbsp of flour and form the rue. Add braising liquids with a splash of wine and port to the mixture. Whisk for 3 minutes on medium heat until thickens. Turn the heat down once you reach the desired consistency.
For the potatoes:
Peel the potatoes and dice in half. Add to medium high heat with salt for 30-45 minutes. Drain, and add to mixer. Add the 1 stick of room temperature butter and salt and gradually add the liquids on lower speed. Mix on high for 3-4 minutes.
For the asparagus:
Melt 2 tbsp of butter in the microwave. Slather the asparagus with your hands. Add salt and pepper and squeezed lemon juice. Roast for 15 minutes and broil for 3-5 minutes for crispier greens.
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