after browning in dutch oven...dusted with flour and seasoning first
Pass sauce through sieve and de-fat.
The short ribs were covered and then braised in this wine (for Lori) and beef stock for 3 hours on 325 degrees.
This sauce was soooooo good. Added the meat back in and threw in some cooked green beans.
I made grass fed bison short ribs and served them over jasmine white and brown rice. They were delicious and the sauce was decadent. I thickened the sauce with a bit of cold water and potato starch...shaken in a jar.