– 12 beef short ribs bone-in– Salt and freshly ground pepper– ¼ cup extra virgin olive oil– 1 yellow onion diced– 1 stalk celery chopped– 1 carrot peeled and chopped– 1 750- ml bottle dry red wine such as zinfandel– 6 cups beef stock
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.
Return the ribs to the pan, add the beef stock and enough water to cover the ribs. Bring to a boil, cover with lid or foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 ½ hours.
Cook on the stovetop over medium heat, uncovered until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed.