I'm doing braised short ribs next week so I decided to do a trial run last night using Daniel Boulud's recipe (http://www.epicurious.com/recipes/rec...). I've been reading up on braising and reading several other sources, which leads to my question - why does the recipe call for SO MUCH STOCK? You reduce the wine by half, which leaves you with 1.5qts. But the recipe also calls for an add'l 3qts unsalted beef broth, which seems excessive - shouldn't the liquid only be 3/4 up the meat in the Dutch oven? Someone help me out. Can someone help me out? Thanks.