Let the ribs simmer on this very low heat, or cook in the oven at 300˚F for roughly 2 to 3 hours. The meat should be so tender that it falls off the bone. Remove the ribs from the pan and set aside, loosely covered with foil. Increase the heat below the pan and reduce the braising liquid until it has thickened slightly and is almost syrupy like a glaze. Return the ribs to the pan and turn them to coat in this sauce.
Short ribs are called “short ribs” because they are taken from the short plate of beef, not because they are short. There are two ways to cut short ribs. “English Style” cuts the meat parallel to the bone, so one bone is covered with meat (as seen here). “Flanken Style” cuts across three or four of the rib bones, creating a piece of meat that has three or four little bones in it. Either cut is good for this recipe.