1/2 quart apple cider vinegar
1 cup sugar
1 cup water
1 1/2 banana peppers
1 1/2 cubanelle peppers
1 sweet pepper, such as a red bell pepper
1 long hot pepper, such as a hot Hungarian wax pepper
5 pounds beef short ribs
1 1/2 large yellow or white onions, chopped
1 1/2 carrots, chopped
1 celery stalk, chopped
2 cloves garlic, chopped
About 1 quart vegetable stock or water to cover ribs
2 tablespoons tomato paste
2 cups tomato juice (reserved from San Marzanos needed later)
6 ounces unsalted butter
1 1/2 cups water
2 1/2 cups all-purpose flour
1 tablespoon Dijon mustard
1/2 tablespoon salt
1/2 tablespoon fresh parsley, chopped
Pinch of salt
1/2 gallon whole milk
1.5 ounces lemon juice
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/2 gallon short rib drippings
Salt to taste
One 28-ounce can San Marzano tomatoes
1 teaspoon minced garlic
1 teaspoon minced parsley
1 teaspoon minced shallot
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