if you like beef, you will LOVE this dish. promise! this is awesome, extremely tender, and super easy.
**note ~~ it takes 3 hours to cook, which means you have to start early, but it gives you 3 hours to relax, do something else, and decide what to serve with the shortribs.
(recipe courtesy of Claire Robinson, food network, 2009). ~~
Preheat oven to 325.
Pat ribs dry with paper towels and season heavily with salt and pepper on all sides.
Heat 2 Tbsp butter in a large pot (or Dutch oven, if you have) over med-high heat. Add the ribs and brown (well) on all sides. Transfer ribs to a plate. Add the garlic and stir until softened but not brown, about 1 minute.
Carefully pour in the wine, YES, ALL OF IT, bring to a boil and cook until reduced to about 1 cup. (this step is key to the whole dish, so don't skimp on the wine! ~~ ok, you can set aside one glass for step 5.)
Add the ribs and any juices back to the pot along with the stock. Reduce the heat and bring to a simmer.
Transfer everything into a large casserole, cover, and place in 325 oven to braise, until the meat easily falls off the bone, about 3 hours.
Drink one small glass of wine.
Transfer the ribs to a plate and tent with foil to keep warm. (*Note: instead of tenting the meat, I just add to the thickened sauce - next step - before serving, which reheats it.)
Strain the braising liquid through a fine strainer into saucepan over med-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes. Remove from heat and whisk in the remaining 1 Tbsp butter. Taste for seasoning and adjust if necessary until thickened, about 10 minutes.
Transfer ribs and sauce to a serving dish. Pour sauce over meat and rice or potatoes.