We actually ended up combining bits of several recipes. We seared the ribs and then used beef broth and some beer we had in the fridge for the braising liquid. We chopped some onions and celery for the aromatic base, and boosted the flavor with a combination of garlic, dry mustard, and bay leaf.
The cooking went great. After two and a half hours in the oven, the ribs were literally falling off the bone and so tender that we barely needed a knife. The meat was richly flavored and we were glad we had some bread on hand to mop up the sauce.
Also, we knew to expect a fair amount of fat, but...zowie! There was probably a good half-inch of fat floating on the top of our braise! Many recipes say to let everything cool in the pot and then stick it in the fridge overnight. The next day, the fat has solidified and you can just lift it off reheating and serving the ribs.
We fudged that a bit by setting the ribs on a separate plate to rest and then putting the pot with the braising liquid on our (below freezing) back porch. By the time we were ready to eat, the fat had solidified and we were able to easily scrape it off. We boiled the sauce for a few minutes to reduce it, added the ribs back in to reheat, and we were golden.
What did you end up making and how did it go?
(Images: Emma Christensen for the Kitchn)