Braising Ribs

English-cut beef short ribs — bone-in, cut into single-bone or two-bone portions. Built for braising. Brown them hard in a Dutch oven, deglaze with red wine, braise in stock with onions, garlic, carrots, and rosemary at 325°F for 2.5–3 hours until the meat falls off the bone. The collagen breaks down, the sauce reduces to silk. Serve over polenta or mashed potatoes. Comfort food, restaurant-quality.