Good for him. Braising is a useful cooking technique, which is why people have been cooking this way since the invention of fire. With that kind of trajectory, it's hard for me to see how braising is, like, so hot right now. And how many single-technique cookbooks does the world need? Evidently, more than one. More immediately, I fear that the publicist who put this together may not be familiar with braising. It's a good way to cook tough cuts of meat, but as a spectacle, it's on the other end of the spectrum from a trip to Benihana. Thanks to Epicurious, here's an earlier Boulud braising receipt. We'll skip ahead to step four:
Add the wine, ribs and broth to the pot. Bring to a boil, cover tightly and place in the oven to braise for 2 1/2 hours or until the ribs are very tender.
Put some bleachers out in the sun, folks! Does your ticket buy you the privilege of 2 1/2 hours of watching the chef watch the oven? Is Boulud throwing down to the Achatzes of the world by coming with some serious John Cage type shit in 07? Developing!