By coincidence, I made beef ribs for dinner last night. Your recipe sounds great but the port wine reduction is too rich for me. My recipe is more traditional, but is absolutely delicious. For a change, you may want to give it a try. I cooked mine in a pressure cooker, but a dutch oven would work as well.
Braised Beef Ribs
2 or 3 slices bacon, diced
3 lbs beef short ribs, trimmed of excess fat if necessary
1/3 cup each of onion, carrot and celery, finely chopped
1 or 2 cloves garlic, minced
1 Tbsp tomato paste
1 pinch dried thyme
1 bay leaf
Salt and pepper to taste
3/4 cup dry red wine (such as cabernet savignon)
1 1/4 cups beef, veal or chicken stock
Flour (for dredging meat and thickening the gravy)
Cook bacon over medium-low heat to render the fat. Season beef with salt and pepper, dredge lightly in flour and brown in rendered bacon fat. Add onion, carrot and celery and continue cooking until limp and translucent, about 5-7 minutes. Add garlic, wine, stock and seasonings. Taste for salt and add more if necessary. Cover and cook until tender. In a pressure cooker, this takes 25 to 30 minutes at 15 lbs pressure. With conventional stovetop or oven braising, allow about 2 1/2 hours. You may need to add a little more cooking liquid for conventional braising, but not too much.
When done, remove from heat. Make a slurry of flour and water. Remove meat and bay leaf, turn heat to medium-high until the liquid is boiling gently. Stream in flour slurry with a whisk until the sauce thickens. Cook a couple of minutes. Spoon a little over the meat and serve the rest in a side dish. Serves 4.
"I’m going to break one of the rules of the trade here. I’m going to tell you some of the secrets of improvisation. Just remember — it’s always a good idea to follow the directions exactly the first time you try a recipe. But from then on, you’re on your own." - James Beard