BRAISED SHORT RIBS

Got this package from my favorite store, they are perfect! The secret to delicious braised short ribs is picking the thickest and meatiest ribs. A perfect dinner tonight with these ribs would be glazed carrots, garlic mashed potatoes, spinach salad, and a glass of Cabernet Sauvignon.

5 pounds bone-in thick meaty short ribs, 3 tablespoons shortening, 3 tablespoons self-rising flour, 2 dried bay leaves, 4 cups beef bone broth, 1 teaspoon black pepper, 1 teaspoon granulated garlic, 1 (2 oz.) package dry onion soup mix, 1 teaspoon dried thyme, 1 cup white onion, cut in quarters, 3 garlic heads, chopped, 2 celery stalks, chopped, 1 carrot, chopped, 2 cups Cabernet Sauvignon, 1 tablespoon lemon zest.

Get out a bowl, add the flour, 3 tablespoons cornstarch, 1 teaspoon black pepper, 1 teaspoon granulated garlic mix well, set aside. Get out a dutch oven, add the shortening, melt the shortening.  While the shortening in melting liberally season the ribs with the pepper and granulated garlic.  Dust the ribs with the seasoned flour.  Add the ribs to the dutch oven, sear and brown the ribs on all sides, add more oil if needed.  Remove the ribs, set aside.  Add the onions, garlic, carrots, and celery to the dutch oven cook until the onions are translucent, make sure not to brown the garlic.  Add the bone broth, wine, onion soup mix, and the meat back in the dutch oven, bring to a boil, reduce to a simmer, add water or broth enough to cover the meat; cover the pot and cook for 3-4 hours or until the ribs are fork-tender but not falling off the bones. Remove the ribs from the pot, skim off any excess fat, add 3 tablespoons of flour, stir and bring to a boil, cook for another 5-8 minutes, or until the broth starts to thicken and the taste of the flour cooks off.  Reduce to a simmer and cook another 5 minutes.   Taste, add the lemon zest, and more dry seasoning if needed. Spoon the light gravy/sauce over the meat and serve.