Braised Beef Short Ribs

When James Beard would drill into his socialite students in San Francisco the importance of searing (sealing) meat before braising it, he would also ask, “Why do all that browning with the fat spitting everywhere when you can broil it?” He’s right, of course, especially when it comes to veal, which spits like crazy, burning uncovered arms.

With the broiling method, however, one needs a very rich stock, s