-
1
Preheat oven to 350F.
-
2
Heat oil in heavy large pot over high heat.
-
3
Sprinkle ribs with salt and pepper.
-
4
Working in batches, brown ribs, turning occasionally, about 10 minutes.
-
5
Return all ribs to pot.
-
6
Add carrots, onion, celery and garlic to ribs; cook 5 minutes, stirring occasionally.
-
7
Add honey; cook 2 minutes, stirring occasionally.
-
8
Add vinegar and boil until most of liquid is absorbed, stirring occasionally, about 8 minutes.
-
9
Add broth, red wine, Port, thyme and bay leaf and boil 5 minutes.
-
10
Cover; transfer to oven.
-
11
Bake until meat almost falls off bone, stirring occasionally, about 2 hours.
-
12
Using tongs, transfer ribs to large bowl.
-
13
Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes.
-
14
Season with salt and pepper.
-
15
Mix 1 tablespoon butter and flour in small bowl.
-
16
Add to sauce; whisk to blend.
-
17
Boil until thickened, 3 minutes.
-
18
Mix in ribs.
-
19
(Can be made 1 day ahead.
-
20
Cool slightly.
-
21
Chill uncovered until cold, then cover and chill.
-
22
Rewarm over medium heat before continuing.)
-
23
Melt 2 tablespoons butter in another large pot over medium-high heat.
-
24
Add spinach; cook until just wilted, stirring occasionally, 3 minutes.
-
25
Season with salt and pepper.
-
26
Divide spinach among plates.
-
27
Top with ribs and sauce.
