short ribs braised

8-9 lbs meaty short ribs
2 T chopped fresh rosemary
2 T chopped fresh thyme
1 T coarse kosher salt
1 T freshly ground black pepper

1/4 c olive oil or less
2 750-ml Cabernet Sauvignon
2 T (1/4 stick) butter, room temperature
2 tsp all purpose flour

the day or night before cooking the meat:

• mix the rosemary, thyme, salt and pepper together
• press and coat all sides of each piece of the meat
• arrange in a single layer in a glass dish, cover and refrigerate overnight

to braise:

• heat 2 T oil in heavy wide ovenproof pot over medium-high heat
• working in batches, add ribs to pot and cook until browned on all sides
• adding more oil to pot by T as needed
• transfer browned ribs to large bowl
• pour off drippings, discard
• add wine to pot and bring to simmer, scraping any browned bits
• return ribs and any juices to pot, bring to boil
• cover and transfer to 375 degree oven and braise until meat is very tender and falling off bones or fork tender, about 2 hours OR put in crock pot, slow cook for up to 8 hrs on low or 4 hrs on high.....check periodically for doneness

DO AHEAD:  can be made 1 day ahead, chill uncovered until cool, cover and refrigerate

to finish:

• bring to simmer before continuing
• use slotted spoon, transfer ribs to large bowl, cover to keep warm
• skim any fat from top of braising liquid
• boil liquid until reduced to 2 cups, about 20 mins
• mix 2 T butter and 2 T flour with fork in small bowl until well mixed
• whisk butter mixture into reduced braising liquid
• whisk on med-high heat until sauce thickens slightly, about 2 mins

Excellent served on Creamy Polenta with Herby Gremolata sprinkled on top of meat

discovered on Epicurious.com