On a Friday night where else would you want to be except standing over a stove deglazing your beloved cast iron pan. Am I alone here?
Braising opens the door for opportunity. With your oven set to 300˚F you can cook now, play later. Season the ribs well, coat with olive oil, and sear until uniformly browned. Contrary to popular belief this does not seal in the juices. It will add complexity and depth to your cooking. Remove the ribs from the pan. Deglaze with a nice-ish red wine; Cabernet, Nebbiolo, Sangiovese, Rioja would be excellent candidates.
In a separate pan with depth sautée minced shallot, onion, and garlic. Add carrots, bay leaf, rosemary, thyme, ribs, deglazed pan juices. Almost cover the ribs with stock. Bring to a simmer and then the fun begins. Cover the pan, set it in the oven, and let it do its thing for the next 2-3 hours. The ribs are done when knife tender.
Now you can spend your Saturday focused on more important things like finding the ultimate mashed potato recipe and the perfect bottle of wine. That Mayacamus Cab you have been hanging onto would do quite nicely here. Gently reheat the ribs as you cook your sides and your wine decants.
Cheers to short ribs and cheers to braising!