Braised short ribs

Here is slow-cooked meat that is big on flavor and extraordinarily tender. Red wine is the norm for cooking short ribs, and their own rich flavor infuses the cooking liquid, making it rich and dark. But citrus combined with light, slightly sweet white wine makes an entirely different broth, as does one based on soy. Once in the oven, short ribs can virtually be ignored, and the results are well worth the long cooking time.