Red Wine Braised Short Ribs

• 4 English cut beef short ribs, trimmed (roughly 8 ounces each)
• Kosher salt and freshly cracked black pepper
• 3 tablespoons unsalted butter, divided
• 1 bottle full bodied red wine, such as Cabernet
• 4 cups low-sodium vegetable stock
• 4 cloves garlic, peeled and smashed

1. Preheat oven to 325 degrees F.
2. Pat ribs dry with paper towels and season with salt and pepper on all sides.
3. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat.
4. Add the ribs and brown on all sides.
5. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute.
6. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup.
7. Add the ribs and any juices they have released back to the pot along with the stock.
8. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
9. Transfer the ribs to a plate and tent with foil to keep warm.
10. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat.
11. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes.
12. Remove from the heat and whisk in the remaining 1 tablespoon of butter.
13. Taste for seasoning and adjust, if necessary.
14. Transfer the ribs and sauce to a serving dish and serve.

short ribs, kosher salt, unsalted butter, red wine, lowsodium, garlic

Taken from www.foodnetwork.com/recipes/claire-robinson/red-wine-braised-short-ribs-recipe.html (may not work)