This dish will never defeat me again! I finally have it. I give many thanks to Michel Richard's book (which, if you have not taken a look at, please do). Submerged in a whole bottle of wine, plus enough chicken stock to finish covering the ribs. Added to that: carrots, onions, leeks, thyme, rosemary, clove, anise, bay leaves. Then, threw in a 275 degree oven for 2.5 hours. Tender, silky, beautiful. I had tried braising meat at least 5 times before, every time discouraged from dried out overcooked meat. This is a simple dish, but I'm going back to basics! Fundamentals are fundamental after all, aren't they?
Two things i recommend for braising (contrary to many cookbooks & recipes I have read time and again):
-Make sure your meat is COMPLETELY submerged in whatever liquid it is you are using to braise.
-Use the oven. It's a much better way to control your temperature. The stovetop never seems to do the right job.
Next to tackle are oxtails. I actually grew up eating them, and prefer them to short ribs. Maybe make a caramel from the braising liquid serve with a risotto. Ultra rich!
It'd be great to make Philly Cheesesteaks with this meat. Melt a blend of strong cheeses or maybe some brie on toasted brioche.
See you soon!