from Andrew's kitchen...
Braising is a two step cooking process.
First, you get a large steel or cast iron pot ripping-hot (for a rack of ribs a roasting pan will be better). Add some fat, preferably from the same animal (type), and allow the ribs to brown and spit. Place a lid or aluminum foil over the top and turn to medium heat. Allow the bones to brown then add your onions and garlic and allow them to caramelize. Add your carrots and other vegetables, wine, stock or water and lemon juice, turn heat to low and stir to release the “fond” or “little brown bits”. Cover and let simmer for 4 hours. You may also use a Crock Pot or place your pot in the oven at 300ºF for the same amount of hours. For the Crock Pot brown the bones in a separate pan and then deglaze with the wine and add that to the pot.