Sprinkle the meat liberally on all sides with salt and pepper.
Roast the ribs on a large rimmed baking sheet at 475 degrees for 20 minutes, until they're sizzling and forming a brown crust.
Transfer the ribs to a roasting pan or 14" x 10" baking dish large enough to hold the ribs in one layer.
Turn the oven down to 275 degrees.
Pour 1/2 cup of wine onto the baking sheet and scrape up any brown bits, then pour it all over the ribs.
Add wine, water, garlic and herb sprigs.
Cover the pan tightly with foil and return to the oven for 3 1/2 hours, until the meat is very tender and breaks apart when prodded with a fork.
Easy Red Wine Braised Short Ribs
Easy Red Wine Braised Short Ribs
3hr 40min · 6 servings
3 pounds (1.3 kg) boneless beef short ribs, about 6 pieces
Kosher salt and freshly ground black pepper
2 cups (500 ml) full-bodied dry red wine such as Cotes du Rhone or Malbec
1 cup (250 ml) water or low-sodium beef broth
1 head of garlic, sliced in half horizontally
Fresh rosemary and thyme sprigs, 3 or 4 each
