I braised some short ribs and reduced the wine they simmered in to make a Cabernet Sauce. Short ribs are the perfect braising meat as they have a good amount of fat and they have the bone (rib) still in. As the ribs cook the marrow inside comes out and flavors the sauce.
I just used the typical braising method: sear the meat, then simmer in the oven at a low temp for a couple of hours.
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