Last night I made short ribs from Molly Steven's excellent book All About Braising. The ribs were well browned and then braised in beer/beef stock for 3 hours at 325 degrees.
While the flavors of the dish were great (I love Molly!) the meat itself was terrible - none of the cartilage (silver skin) or fat had "dissolved" into the sauce, so the ribs were very tough.
I know it was good beef: grass-fed short ribs from White Oaks Pastures in Georgia.
I have to conclude the problem was with the cooking method - did I not cook long enough? was the temperature too low? How long - and how hot - does it usually take to break down the silver skin and fat while braising short ribs? If anyone has advice, I would greatly appreciate it!