Begin by preheating large sauté pan on high heat for 2 minutes. Add 2 tbsp olive oil. Season your short ribs in S&P on both sides and sear, in batches until golden, 8-10 minutes.
Once browned remove to deep oven roasting tray or Dutch oven. Combine all braising ingredients together and pour over the seared ribs.
Cover and pop in the oven for 2 ½ - 3 hours or until the meat starts to fall off the bone. When done remove and let cool to touch.
As soon as you can handle them, remove the meat from the ribs keeping the meat as intact as possible. This stage can be done ahead of time and refrigerated.
This stage can be done ahead of time and refrigerated.
To reheat: Place the portioned rib meat in a casserole dish and pour the braising liquid over. Bring up to temperature slowly to serve.
