I've cooked this many times and usually it comes our melt in your mouth. This time not so much. Here's the process:
1. Brown the ribs
2. Saute chopped cauliflower and shallots and garlic
3. Add tomato paste
4. add butter and flour
5. Add half bottle of red wine
6. Add carrots and cellery
7. Add short ribs
8. Add enough stock to almost cover ribs
9. Bring to a simmer
10. Put in oven at 350 for about 4 hours.
I tested them at 3 hrs and 45 minutes and they forked apart easily, but I discovered they were stringy and chewy. Still very tasty, but I miss the melt in the mouth.
The only thing I did different this time was a bit less liquid than usual. Each rib was sticking out of the liquid a bit in the beginning and the liquid level reduced about a half inch during the cooking. I was hoping to get more caramelization on the exposed beef.
Under cooked? Over? Something else?