Red Wine Braised Short Ribs

Return the browned ribs to the pot and add enough of the beef stock (or water) to the pot so it comes 3/4 of the way up the ribs. Bring the liquid to a simmer, cut off the heat, then partially cover with a lid and slide into the preheated 275°F/ 135°C oven.

Let the ribs braise for roughly 4-5 hours, or enough time for the collagen in the meat to turn into gelatin (you'll know when they are fork tender). When ready, pull the pot out of the oven and let it cool until the liquid reaches 140°F/ 60°C and the ribs are cool enough to handle.