I tweeted this pic yesterday as I had just gotten started with the process.
In all, there were about 8 1/2 pounds of bone-in short ribs for a bit of a dinner party for eight I put on last night. Recipe was very much like this previous go at it, only I used that large roasting pan instead and employed the same method I used for braised lamb shanks, which in this case was that the braising liquid (red wine & beef stock) did not fully cover the meat and after 2 hours at 325 I uncovered the roasting pan and turned the ribs every half hour until done.
It was pretty tasty. Well worth it.