- 6 flanken-style short ribs, about 2 1/2 lb(1.25 kg) total weight
- Kosher salt and freshly ground pepper
- 4 cloves garlic, minced
- 1⁄2 cup (4 fl oz/125 ml) cider vinegar
- 1 can (6 oz/185 g) tomato paste
- 1⁄2 cup (4 fl oz/125 ml) dry red wine
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 heaping tablespoon pure raw honey
- 1 teaspoon extra-virgin olive oil
- Preheat the oven to 400°F (200°C).
- Season the short ribs with 1/2 teaspoon salt and 1/4 teaspoon pepper and then rub the ribs with the garlic. Place the ribs in a single layer in a large baking dish or pan.
- In a bowl, whisk together the vinegar, tomato paste, wine, oregano, basil, honey, and oil. Pour the marinade over the ribs. You can cover and marinate in the fridge overnight or cook straightaway.
- Cover the baking dish with aluminum foil and transfer to the oven. Immediately reduce the oven temperature to 350°F (180°C) and cook for 2 1/2 hours. Turn the oven off but keep the ribs in the oven for 1 hour longer (they will really soften up during this time!).
- Remove the ribs from the oven and serve right away. Alternatively, let cool completely, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge. To serve, reheat in a preheated 300°F (150°C) oven until hot. That’s it. How easy is that?