Beef ribs braised in red wine

Ingredients:

• 4 rounds beef short ribs, trimmed (about 8 lbs each)
• 3 tablespoons unsalted butter, divided
• 1 bottle of rich red wine, such as Cabernet
• 4 tbsp. lightly salted vegetable broth
• 4 cloves garlic, peeled and crushed

Preparation:

1. Preheat oven to 160°C.
2. Pat the ribs dry with paper towels and sprinkle with salt and black pepper on all sides.
3. In a large Dutch oven, heat 2 tablespoons of butter over medium-high heat. Add the ribs and brown them on all sides. Transfer them to a plate, then add the garlic and stir until softened but not browned, about 1 minute. Carefully pour in the wine, bring to a simmer, and cook until the liquid has reduced to about 1 cup.
4. Add the ribs and any juices back to the pot along with the broth. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven. Simmer until the meat falls off the bone easily, about 3 hours.
5. Transfer the ribs to a plate and cover with foil to keep warm. Strain the liquid through a fine-mesh sieve into a saucepan set over medium heat. Bring to a simmer and cook, skimming off any fat as needed, until thickened, about 10 minutes. Remove from heat and stir in the remaining 1 tablespoon of butter. Taste and adjust the seasoning with salt if needed.
6. Transfer the ribs and sauce to a serving platter and serve.