Here’s the result of my short rib cook.

I coated them with herbs and spices, and set them in the fridge over night. Because of the herb coating, I skipped the sear. I set them on a bed of onions in a pond of red wine. It was shallow, I submerged the bones but not the meat. I had no beef stock on hand, but I had some rosemary in the yard.

275⁰ for five and a half hours.

It was tender and delicious. I should have trimmed more fat off and used more salt.