I had braised short ribs in a restaurant and thought that I might try it at home. I picked a recipe on-line as follows. Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat (Le Creuset 7 quart). Add the short ribs to the pan and brown very well. Preheat the oven to 375°F. While the short ribs are browning, puree all the vegetables and garlic in a food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a fond has formed on the bottom of the pan. Scrape the fond and let it reform. Scrape the fond again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half. Return the short ribs to the pan and add 2 cups water. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. The outcome was sour. I have attempted other braises using similar combinations of tomato and red wine and the outcome was sour. It has to be something that I’m doing. Can anyone tell me what I am doing wrong?