Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper. In a large oven-safe pot, heat some oil over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.

Sauté the Vegetables

In the same pot, add onions, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

Deglaze and Braise

Pour in the claret wine and beef stock, scraping up any brown bits from the bottom. Add thyme, bay leaves, and the seared ribs back to the pot. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours or until fork-tender.

For the Mediterranean Parsley Salad

Mix the Salad

In a bowl, combine chopped parsley, cherry tomatoes, and red onion. Drizzle with lemon juice and olive oil. Season with salt and pepper, then toss to combine.

For the Duck Fat Pommes Rissolee

Prepare the Potatoes

In a pot of salted water, boil the cubed potatoes until just tender, about 10 minutes. Drain and let cool.

Sauté in Duck Fat

In a skillet, heat duck fat over medium heat. Add the cooled potatoes and sauté until golden and crispy, about 10-15 minutes. Season with salt and pepper.