Tonight I braised some short ribs in a combination of oxtail stock and red wine. After they were done, I took them out and let them rest a bit. The braising liquid was de-fatted and reduced until it was a glazee. Tossed the meat back in the reduction and finally served it all with pearl onions, butter braised mushrooms, fine dice of carrots and squash.
I had everything to hand except the ribs themselves and the squash. So it was a very nice $20 dinner for two. The wine we drank with it was more than twice that. Eek!