Christine, sorry I did not see your query earlier. Sure — you’ll be able to undoubtedly braise your ribs from the recipe on the stovetop as a substitute of the oven, however there are some things you’ll wish to do (or be careful for) to make it end up properly:

1) If braising on the range: after searing the ribs and sautéing your onion, garlic, and so on., add the wine and broth (or no matter your braising liquid is), carry it to a mild simmer, then scale back the warmth very low, cowl the pot with a decent lid, and let it cook dinner for about 2½–3 hours, checking each 20–30 minutes to make sure it stays at a mild simmer — not a boil.

2) Remember that stovetop braising can warmth the pot extra erratically (warmth comes from the underside solely), so stirring sometimes and being positive the liquid nonetheless covers the ribs is extra vital than with oven braising, which heats extra evenly across the pot.

If you happen to comply with these steps — mild warmth, lined pot, constant simmer — the ribs ought to come out simply as tender and scrumptious because the oven model. Let me know the way it seems and Glad Thanksgiving! 🙂