Preheat oven to 325 degrees. Pat ribs dry and salt and pepper all sides. Melt 2 tablespoons butter in a large Dutch oven. Add ribs and brown on all sides. Remove ribs and add garlic until softened but not browned.
Pour in red wine, boil until it reduces to about 1 cup. Add ribs and any juices that have seeped out back in the post along with the beef broth.
Cover pot and put in the oven until the meat almost falls off bones about 3 hours.
After 3 hours. Remove pan from the oven. Scoop out ribs to a platter and cover to keep warm. Skim off any fat from top of the broth. Simmer about 10 minutes to thicken.
Add 1 tablespoon butter and whisk until melted. Taste and adjust seasoning if necessary. Put ribs back in the broth and serve.