2-3 pounds of beef short ribs

Salt and freshly cracked black pepper

3 Tablespoons butter

1 bottle of red wine such as Cabernet or Pinot Noir

4 cups beef broth

3 cloves garlic peeled and smashed

Preheat oven to 325 degrees. Pat ribs dry and salt and pepper on all sides. Melt 2 tablespoons butter in a large Dutch oven. Add ribs and brown on all sides. Remove ribs and add garlic until softened but not browned.

Pour in red wine, and boil until it reduces to about 1 cup. Add ribs and any juices that have seeped out back in the post along with the beef broth.

Cover the pot and put it in the oven until the meat almost falls off the bones about 3 hours.

After 3 hours. Remove the pan from the oven. Scoop out ribs to a platter and cover to keep warm. Skim off any fat from the top of the broth. Simmer for about 10 minutes to thicken.

Add 1 tablespoon butter and whisk until melted. Taste and adjust seasoning if necessary. Put ribs back in the broth and serve.