Boneless beef short ribs are nice if you can get them. Adjust quantity for bone-in or boneless. You need a lot by weight if there are bones. One pound per person is about right. You may have some leftovers.
6 pounds of raw short ribs, with bones ( for 6 - 8 diners )
1 cup Port
2 cans beef broth plus about a can of water (I used Campbells which is salty)
2-3 teaspoons loose dried Italian herbs.
Brown ribs on all sides in a large skillet. No need for oil. Drain fat after browning if necessary.
Place ribs, meaty side up in a large roasting pan.
Add port, herbs, broth and some water to the skillet, deglaze and pour over meat.
Cover with foil and roast at 300-325 for about 3 + hours.
Remove bones. If this seems at all difficult, cook the ribs longer. Meat should be really tender.
Place meat on a plate temporarily. Pour liquid into a saucepan and allow fat to rise and cool. You can chill this and the fat will harden. Remove and discard the fat.
Reduce liquid to about 2 cups or less volume. Thicken this liquid over heat with flour and water mixture (3T or so in a jar with about 1/2 c. water stir, shake strain.. whatever just don't have lumps), Season to taste with salt and pepper. Serve over meat or in a sauceboat.