I braised short ribs in brown ale, beef stock and some assorted veggies. I used a crock pot. I browned meat and veggies first. I pureed the veggies and reduced the sauce when the meat was done. Everything tasted good, tasted better the next day. Here's the problem: The meat itself really fell apart. This was fine for me to eat, and I know the point of braising is to soften meat to fall off the bone...but I can't imagine serving loose meat chunks to guests. I had to fish through the pot to find chunks of meat. Am I braising it too long? Should I just find a more creative way to serve it?