Made some short ribs last time - cooked at abt 290 for 3-3.5 hours. The ribs were fabulous; however, the problem was the sauce. Originally wine/broth combo came to about 1/3 to 1/2 of the rib surface. A little more liquid appeared later on in cooking process but then towards the end the liquid reduced, and became thicker and opaque in the pot. It was almost like the fat and broth emulsified as it was no longer clear. This meant that it was almost impossible to separate off the fat at the end. This happened the last time, too, and I thought maybe the liquid was just evaporating. I have a good pot - a Staub - and I used both parchment paper and foil this time to ensure I had a good seal. I"m just mystified.... could it be the gel from the bones or something???? This only happens with short ribs, not chuck or pork shoulder.