1 bottle Cabernet
freshly ground black pepper
3 tbsp unsalted butter
3lbs beef short ribs, no bones
4 cloves garlic, minced
½ cup flour
Preheat the oven to 300°
Pat the short ribs dry with a paper towel and season with salt and pepper.
In a large saucepan, bring the wine to a boil and continue cooking until reduced by half.
In a large Dutch oven, heat 2 tbsp of butter and sear the ribs on all sides. Transfer to a plate.
Add the garlic to the oil and stir until softened but not brown.
Return the ribs to the pot and sprinkle with the flour. Cook, stirring well to make sure the flour is incorporated and begins to brown.
Add the reduced wine and bring to a boil.
Cover leaving the lid slightly ajar and place in the oven. Cook for about 3 hours. Meat should shred easily.
Remove the ribs to a plate and cover to keep warm. Strain the liquid into a saucepan and simmer for 10 minutes, skimming the fat.
Add 1 tbsp of butter and whisk to combine. Add extra seasoning to taste.
Serve over Mashed potatoes or Risotto.