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Braised Beef Short Ribs (Bone-In English Cut, Red Wine Reduction) · dutch oven
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Braised Beef Short Ribs (Bone-In English Cut, Red Wine Reduction) · dutch oven
3:00:00
Pull at internal temp
203°F–208°F internal (USDA FSIS safe minimum 145°F; braised to 205°F for full collagen liquefaction)
Doneness cue
A metal cake tester or paring knife slides into the center of the meat with zero resistance like soft butter; meat has pulled back 1/2-inch along the bone exposing clean rib ends.Total plan: 3:15:00Datasheet
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