Braising season is here and I've got some great looking boneless short ribs ready for a Carbonnade Flamande. I generally brown the meat on the stovetop then oven braise low and slow. But that browning process is really messy, with oil spattering all over. So I'm wondering how it would work if I were to brown the meat on all sides under the broiler instead. OR can I brown the meat in the oven in a roasting pan with a bit of oil that's been pre-heated? Has anyone ever tried this? And if so, how'd it work out? Thanks!