use some beef broth as well as the wine. I do mine in the crock pot.

Add beef broth, ketchup, molasses, some tabasco, mustard and herbs. Cover and cook low and slow till ribs are fork tender.

I use coarse chopped sweet onion or leeks, fresh horseradish, celery, carrots, garlic. (I cook the potatoes on the side.)

Thyme, basil, black pepper, salt, a bit of cilantro.

Have found this to be pretty flexible. Can be really tangy, savory or sweet.

Adds some bottom to the mix along with the tabasco and mustard. Blackstrap style is my favorite.

(aside) I've seen bourbon used as a deglaze / flavoring instead of red wine. Never tried it, but I bet it's pretty good.

My favorite short rib recipe:

1 package of short ribs seasoned

1 can tomato paste

1 can of beef broth

1 cup water

1 cup chopped mushrooms

1 cup sliced carrots

You can improvise above depending on your serving size.

Crock pot, set to low

layer sliced carrots in the bottom

add broth and tomato mixture

add mushrooms

Top with ribs

Cook slow for 6-8 hours

Top with fresh parsley

Serve with rice.

Sometimes I miss beef.

I haven't made these in a long time, the recipe comes from a old Dallas restaurant, known for its soul food. These are excellent, I think I'll get some short ribs and cook them up.

Trim the ribs (if needed) and place in baking dish. shake on a little salt and pepper and a few spoons of water and cover with foil, bake for about 30 minutes at 325 degrees. Make a mixture of chili sauce (the kind used for cocktail sauce for fish and shrimp). Use about 1/2 of the bottle. Stir in about 1/2 a can of Coke, a few shakes of Louisiana hot sauce, salt and pepper. Spoon over meat and cover and let bake for another 30 or 40 minutes, uncover, spoon on more of the sauce and cook uncovered until browned up nicely, baste as needed.

I would serve this with collard greens and baked sweet potatoes. Some vinegary coleslaw on the side.