Gelatine doesn't thicken until you refrigerate. You could try a little cornstarch dissolved in some water. I like the reduction idea the best.

This has a distinct 'wine' flavor, but even my DH, who doesn't drink, loves this recipe. The procedure is reversed from the usual, and it makes a real difference. I got this recipe from a friend who invited us to dinner, and we thought it was sensational so I begged for the recipe:

(MODIFIED) Braised Short Ribs for 4-6 people
For the Marinade:
2 tablespoons peanut oil
6 (10-ounce) beef short ribs or 5 lb chuck roast at least 2" thick
Coarse salt and freshly ground pepper
1 medium yellow onion, chopped (1 cup)
1 carrot, chopped (1 cup)
2 stalks celery, chopped (1 cup)
3 cloves garlic
1 bottle dry red wine, preferably Merlot or Zinfandel
1 small bunch fresh thyme

For the Braise:
1 pkg Knorr vegetable soup, reconstituted with 3 cups water and simmered 15 min.
1 small bunch fresh thyme

1. For the marinade: Brown the roast or short ribs. Place bone side in container just large enough to hold the meat in a single layer.
2. To the same skillet, add the onions, carrots, celery, and garlic. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender and golden, 20 to 30 minutes.
3. Add the wine and thyme. Bring to a boil, and simmer for 10 minutes. Let cool for 1/2 hr. Pour over the meat. Cover, and refrigerate for 12 to 24 hours, turning meat at least once.
   4. For the braise: Preheat the oven to 350°. In a large Dutch-oven, have the soup stock at a boil, and add the marinade liquid. Bring to a boil again and taste for seasoning. Add salt, pepper, and some brown sugar if too tart.. Place the meat in the Dutch-oven and pour the liquid over it.
   5. Cover, and transfer to oven. Cook for 2* hours. Uncover, and check for tenderness  cook longer if needed, depending on how thick the ribs were cut. Very thick cuts might take up to 3-1/2 to 4 hrs. Meat should be falling off the bones and well glazed. Cook uncovered if you want to reduce gravy further.

BarbÂs note: The recipe calls for six 10oz ribs (1 per person). That would total 3.75 lbs, for 6. I got 5.5 lbs for 5, and had leftovers for a couple of meals for myself. Increase other ingredients proportionately. For my 5.5 lbs, I also used about 2 Tbsp each of tomato paste & harissa (Moroccan red pepper paste), in the last half-hour. The other thing it doesn't mention which I did was to trim off pretty much all the fat on the outside of the ribs.
Note: These recipes have been adapted from "Craft of Cooking" by Tom Colicchio. Copyright ° 2003 by Tom Colicchio.

Bob:
The taste has to suit you're taste.

I've put this in before. Hope it's allowed again.
This is how I do Spare Ribs..
- - - - - - - - - - - - -

LouÂs Broiled Spare Ribs and Finger Licking Good , Sauce

I use Country Style or Sizzlers , cut a little thicker than ½ inch

For about 3 ½ lb. of meat.
Put a pot of water to boil, on the range top, with just enough water
To cover the Ribs.
Add:
1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder.
An Italian pinch of Ground Cloves , Basil and Oregano
1/4 Teaspoon of Black Pepper
2 Bay leaves
Simmer for about 90 minutes

Meanwhile, put in a small bowl :
1/2 cup of Bullseye or Krafts Original Barbecue Sauce
1/2 cup of Ketsup
1/2 teaspoon of Mustard
¼ teaspoon of Old Bay Seasoning
1/3 Teaspoon of Garlic Powder, Onion Powder
An Italian pinch of Cloves , Basil and Oregano
Black Pepper - to taste.
2 tablespoons of Brown Sugar and Maple or Pancake Syrup
2 Heaping tablespoons of Grape Jelly and Strawberry Jam
Smooth out the Jelly and Jam with a fork and mix well.

This may sound like overpowering sweetness but it is not and
Caramelizes perfectly.

I use a 9x 13 SS pan and lay some Sauce on the bottom.

Then I lay in the simmered Spare Ribs and spoon the Sauce on them.
If there is some sauce left over , save it for basting when the ribs are almost done.
I cook them in an electric range Broiler, set on Low,
Placed on a shelf about 8 inches below the burner.
They will cook in about 25 minutes. Test after 20 minutes
Ummmmmmmeemm Gooooooooood !!!!!!!!

This is one of our favorite Short Rib recipes and does produce a nice thick gravy. If you wanted it even thicker, I would add a little extra flour to the fat and fond after browning the ribs, before you add everything back for a long braise.

The original recipe called for a Vegetable Ragout, but we prefer it with roasted root veggies and noodles.

Hope this helps!

Alexa

*******************************************************

Braised Beef Short Ribs with Root Vegetable Ragoût
Gourmet January 1999

Yield: Serves 4

1 small onion
1 medium carrot
1/4 cup plus 1 tablespoon vegetable oil
1 cup dry red wine
3 thyme sprigs
1 Turkish bay leaf or 1/4 California bay leaf
1/2 teaspoon cracked black pepper
four 3/4-pound beef short ribs (sometimes called Flanken)
all-purpose flour for dusting ribs
2 cups veal stock (16 fluid ounces)
1/2 cup water if necessary

Accompaniment: root vegetable ragout

Slice enough onion and chop enough carrot to measure 1/4 cup each. In a 1 1/2- to 2-quart saucepan cook onions and carrots in 1 tablespoon oil over moderate heat 2 to 3 minutes, or until softened but not browned. Add wine, thyme, bay leaf, and pepper and simmer 3 minutes. Transfer mixture to a bowl and cool. In a heavy-duty sealable plastic bag combine ribs and wine mixture. Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.

Preheat oven to 300°F.

Remove ribs from marinade and pat dry. Pour marinade through a sieve into a small saucepan and discard solids. Bring marinade to a boil, skimming froth, and remove pan from heat.

Season ribs well with salt and pepper and lightly dust with flour. In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 1/4 cup oil over moderately high heat until it just begins to give off a faint white smoke. Brown ribs, turning them occasionally, and transfer to a plate. Pour off oil from skillet or casserole and add ribs and stock

. Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer. Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3Â hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork. Pour braising liquid through a sieve into a bowl and skim fat.

Serve short ribs with braising liquid and vegetable ragout.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Braised-Beef-Short-Ribs-with-Root-Vegetable-Ragout-100597#ixzz0gm7LpBcm