Okay... I'm on Day 2, about to brown the meat (which I'll dry with paper towels before browning, even though the recipe doesn't call for that). But looking ahead, I see that after it's all cooked, cooled, refrigerated overnight, and fat removed, the braising liquid is neither strained nor reduced, and I'm wondering if either step would be beneficial. Also, I'm wondering if anyone has ever used an immersion blender to puree all of the ingredients in the liquid and thicken it. I do that with my brisket gravy that's loaded with onions, and it turns out really well. Just curious. I know that sometimes less is better, and I truly don't want to mess around with what has become THE go-to short ribs recipe in these parts. But I'm also curious to know if anyone else has "tampered" with this recipe in this way.