A while ago I went to Passionfish restaurant in Monterey CA and had a great dinner. The "braised" short ribs were amazing. As best I could tell, they grilled them to render out nearly all of the fat, and then braised them (or maybe the other way round?). The result was tender, with a carmelized exterior, but very little of the fatty residue that I get when I simply braise the ribs. It was more like a steak!
Has anyone experimented with a recipe like this? I've been thinking about trying to recreate what I had, but I'm not sure on the specifics.