(5lb of flanken cut short ribs on their sides mostly fits in a layer in my 6 qt Ikea enamel glazed pot). Kosher/giant flake salt & pepper the short ribs. Lazily chop up some vegetables (eg garlic, onion, carrot, celery, parsnip, mushrooms, whatever) in ~2" pieces. Brown the short ribs & remove from pot. Preheat the oven to 300F. Brown the veggies and open the wine. Try the wine. Add the rest of the wine + 1 can (doesn't really matter what size) of crushed tomatoes. (Also optional: rosemary, thyme, more garlic, some cheesecloth tied around allspice, cloves, peppercorns) Bring to a boil, put the short ribs back in the pot & try to get them all partly submerged but don't stress about it. Put the lid on for a secure seal, transfer to oven. Check in 20min to see if things are simmering gently or boiling hard. You want the first so adjust oven temp appropriately.
In theory you might want to turn stuff over after an hour or two. I've actually been lazy and not turned anything, and it didn't make much difference.
