Preheat oven to 300°F . Season short ribs all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add short ribs and brown on all sides, about 4 minutes per side. Transfer browned short ribs to a platter and repeat with remaining short ribs.Pour off all but 2 tablespoons of fat from the Dutch oven. Return to the heat and add celery, carrot, onion, and garlic. Cook, stirring, until browned, about 6 minutes.
Rinse out Dutch oven, then return strained braising liquid to it. Return to heat and bring to a gentle simmer, adjusting heat to maintain simmer. Simmer until braising liquid is reduced to 2 cups, about 1 hour; skim any foam that accumulates on the surface as needed. Add port wine reduction to braising liquid.The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it.
Season sauce with salt and pepper to taste. Return short ribs to Dutch oven, spooning the sauce all over and around them to glaze and rewarm. Serve.You can use English-cut or flanken-cut short ribs for this recipe. English-cut short ribs are cut such that one rib bone runs along the length of each portion; flanken-cut ribs slice across the ribs so that each piece has cross-sections of several rib bones in it.
A good homemade stock will set like jelly when refrigerated; this natural gelatin helps give the sauce its final consistency; if you don't have good homemade stock, add 1 packet unflavored gelatin per recipe instructions.The braised beef short ribs can be refrigerated in their finished sauce in an airtight container for up to 5 days. Reheat gently before serving.
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