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1
Preheat the oven to 325F.
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2
Bring the wine to a boil in a large saucepan over high heat.
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3
Boil rapidly until reduced to 1/2 cup.
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4
Generously season the ribs on all sides with salt.
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5
Let stand for 10 minutes.
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6
Transfer the ribs to a large roasting pan, bone side up.
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7
Scatter the garlic, shiitakes, carrots, onions, celery, ginger, allspice, cinnamon, konbu, and thyme on top of the ribs.
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8
Add the stock, vinegar, and reduced red wine.
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9
Cover the pan tightly with foil, crimping the edges around the rim of the pan.
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10
Transfer to the oven and braise until completely fork-tender, 3 1/2 to 4 hours.
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11
Remove the ribs from the oven and carefully remove the foil.
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12
Raise the oven temperature to 375F.
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13
When cool enough to handle, carefully transfer the ribs to a dish.
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14
Remove and discard the bones and any bits of vegetables or herbs clinging to the meat.
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15
Set a fine-mesh sieve over a large measuring cup.
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16
Carefully pour all the liquid from the pan through the sieve; discard the solids.
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17
Let stand for a few minutes, then spoon the fat from the juices, discarding the fat, or use a fat separator.
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18
Pour the juices back into the roasting pan.
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19
Return the ribs to the pan in a single layer and straddle the pan between 2 burners.
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20
Bring the liquid to a boil, then transfer the pan to the oven.
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21
Cook, basting frequently, until the ribs are glazed with a shiny coat, 5 to 10 minutes.
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22
The glaze should be saucy and cling to the ribs, but not sticky.
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23
And you should have at least 2 cups of it remaining for serving.
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24
Serve the short ribs topped with the glaze.
