3-4 lb bone in short ribs, crosscut
Fresh ground pepper
Pappy's Seasoning (may substitute Lawry's Seasoning or other Santa Maria style BBQ rub)
6 small boiler onions, peeled
1 C beef bouillon
1 tsp Worchestershire sauce
2 bay leaves
3 sprigs fresh thyme
"Rich" Merlot Sauce
4 celery stalks
4 garlic cloves
1/2 cup baby carrots
Dash of fresh lemon juice
4 Tbl unsalted butter, divided
1 Btl MacLeod Merlot
3 Tbs flour
1/2 can tomato paste
chopped parsley for garnish
Season ribs generously with olive oil, salt, pepper and Pappy's, rub in well.
Heat grill to 350-400F, sear ribs, about 3 minuts per side. (I like good grill marks).
Place meat in dutch oven or ceramic slow cooker.
Make Merlot Sauce.
Combine celery, garlic, carrots and lemon juice in food processor and finely chop.
Melt butter in saute pan and saute vegetable mixture until tender and lightly browned, remove from pan, set aside.
In same pan, melt remaining butter and whisk in flour to form light rue, gradually stir in merlot and bring to boil.
Reduce to simmer and stir in tomato paste and vegetable mixture and continue to cook until sauce slightly thickens.
Pour beef bouillon and Worcestershire sauce over meat.
Add onions, bay leaves and thyme. Pour in wine vegetable sauce.
Cover and place in a cold oven, set temperature to 325F and bake until meat is tender, about 3 hours.
Remove meat from pan, set aside, keeping warm. Strain sauce into fat seperator, remove excess fat and return meat and sauce to pan, re warm if necessary.
Serve over mashed potatoes or polenta, garnish with fresh parsley.