From http://www.poubelle.com/butterpig/archives/000149.html
bone side down in a roasting pan 400 degree oven for about an hour, or until nicely browned
remove pan from oven, ribs from pan, pour of all of the grease
disorganized. It tasted fine, but probably would have been better if
I had.
To re-heat/serve (Start at least an hour in advance, the reducing will
take a long time).
had maybe two cups remaining after reducing from a starting point of two
bottles of wine)
return ribs (still in their small pan, still covered) to a 350 degree oven to warm up
Instructions
The main courses were all nice and hearty dishes. The main meat was a slow braised short ribs over risotto.
trim fat off the top, but leave on the bone, salt and pepper
remove foil (careful!) and let ribs cool for a bit in the liquid
remove ribs into a small pan and cover well with foil (at this point it was 4 o'clock or so, so we just left this covered pan out). They will most likely fall off the bone and this point, and that's fine.
strain liquid, cool, skim fat (I didn't, because I was too
reduce liquid well until it starts to become a bit thick (I think we
toss ribs in sauce, or spoon over, or what have you.
we made a basic saffron risotto with chicken stock and cheese, which I think is an excellent foil for the sauce.