ingredients
directions
Preheat the oven to 350 degrees Fahrenheit.
Trim off and discard excess fat from short ribs. Sprinkle both sides with salt and freshly ground white pepper.
Heat vegetable oil in a couple of large fry pans on medium-high heat. Sear ribs for 5 to 7 minutes, or until brown on all sides. Transfer to a plate and set aside. Pour off all but 1 tablespoon fat and decrease the heat to medium. Add onions and carrots; cook for about 4 minutes or until caramelized. Remove from pan. Add port and wine; stir to deglaze the bottom of the pan. Add stock, thyme, sage, browned ribs, caramelized onions and carrots to a large roasting pan. Add port and wine. Cover the top of the roasting pan with aluminum foil and with a small knife pierce 6 holes in foil to allow steam to escape.
Place the roasting pan in the oven and bake, turning meat occasionally, for 3 to 4 hours, or until meat is falling off the bone. Remove from the oven and allow short ribs to cool in liquid for 1 hour. Take meat off bones. Discard bones and keep meat warm.