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Here's everything you need for these succulent ribs. The wine really makes the recipe, so use as a good a bottle as you can afford the drier the wine the better. Stay away from the sweet stuff.

Let's Get Started…

Ingredients To Gather:

• 12 beef short ribs, bone-in
• Salt and freshly ground pepper
• 1/4 cup grapeseed oil or olive oil
• 1 yellow onion, peeled and chopped
• 1 stalk celery, chopped
• 1 carrot, peeled and chopped
• 1 750-ml bottle good dry red wine (we used a zinfandel)
• 6 cups veal stock (can substitute beef stock)

Directions To Follow:

1. Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).
2. Transfer ribs to a plate. Pour off excess fat. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside. Then add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes on high heat.
3. Return the ribs to the pan, add the veal stock and enough water to cover the ribs.

• Next, bring the water to a boil and then cover with foil and place back in the oven. Braise until the meat is tender, which usually takes between 2 and 2 1/2 hours.
• Add the vegetables back to the dish during the last half hour of cooking.
• Let the ribs cool in the liquid, and then place a cover on them and place in the refrigerator overnight.
• When you remove the ribs from the refrigerator the next day, the excess fat will have solidified at the top.
• Remove it and then cook the ribs and the liquid uncovered over medium heat.
• Cook about 1 hour or until about 3/4 of the liquid is gone.
• Continue cooking until the sauce thickens and the ribs are glazed.
• Spoon the sauce over the ribs during this process.
• Move the ribs around in the pot so they don't burn.

Finished!

Yes, this recipe does have multiple steps and takes a couple of days for best results, but once you take just one bite you'll realize the effort was more than worth it! In fact, you'll be looking forward to these ribs so much it'll feel more like two hours than two days!

Article Source: Simply Recipes