1. Place oven rack on lawer level. Heat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13 x 6 inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices).

2. Cook 20 minutes. Reduce oven to 325 degrees and continue cooking until instant read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10 minute intervals.

3. Transfer roast to platter, set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy. Adjust oven to 425 degrees.

4. Pour fat and all drippings out of pan into a fat separator, and set aside.

5. Place roasting pan over medium high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heat-proof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Reserve pan drippings for Yorkshire Pudding. Formatted by Lynn Thomas. Recipe from