does slow cooking on a rack covered with foil with wine etc. underneath to create steam result in a different texture / favlour than cooking it in its own juices in a pot?
Short rib isn't really going to benefit from searing.
Own juices in a pot for that long would probably give you beef soup.
You could always sous vide it...
@deleted started
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does slow cooking on a rack covered with foil with wine etc. underneath to create steam result in a different texture / favlour than cooking it in its own juices in a pot?