Cover with lid and place in preheated 300°F oven for 3 hours, turning meat halfway through
After 3 hours check to see if ribs are tender and then remove from broth and place on a plate. Cover ribs with foil to keep warm.
Remove herbs and bay leaves and let liquids cool for a few minutes, allowing fat to rise to the surface. Skim fat from the surface.
Place pot on the stove on high heat and bring to a boil. Reduce to a simmer and allow sauce to reduce until sauce is desired consistency, 10-15 minutes
Taste sauce and add additional salt and pepper, if needed
Serve ribs with sauce drizzled over the top.
Notes
When browning ribs, don't overcrowd the pan. Brown ribs in two or three batches.
Be certain to brown all sides of the ribs
If you don't have morel mushrooms, use dried porcini mushrooms or dried oyster mushrooms
Use a red wine that you like to drink - it really makes a difference to use something that's drinkable!
Dried herbs can be used in place of fresh herbs. Reduce by ½ the amount of fresh herbs.
Don't peek! Keep that oven door closed, except for one time when you are rotating the ribs
Try to remove as much grease as possible
Reduce the sauce until the sauce is slightly thickened
Add salt and pepper to taste after the sauce has reduced
Serve ribs with sauce drizzled over the top of ribs and remaining sauce served on the side