I don't have a Dutch oven so I would like to know what should I use to braise short ribs?
You can do a braise in any heavy-bottomed pot with a tight fitting lid that holds all your ingredients. You can also do it in a slow cooker/crock pot.
Actually, if they are boneless I would be more tempted to cook them on a grill. Bone in, yes, a slow braise would be good but for boneless I think a quicker cooking time is more suitable.
Pierino has a good suggestion, but for future reference, you can also accomplish a great braise on the stove top in a heavy pot with a lid. Just keep the heat really low. Everything else is exactly the same.
You can also braise on the stove top and reduce the liquid at the same time by using a circle of parchment paper with a hole in the center for your lid. just be sure to rotate your braise, or baste it every 20-30 minutes.
Any of the above ways a perfectly fine, however my preferred method would definitely have to be searing them in a heavy bottomed pan then move them to a large baking vessel and in your searing pan keep the fat and caramelize some mirepoix with a little tomato paste and add your stock and some redefine. Then add whatever else you would like to flavor with and pour over the ribs and put in a 275 degree oven for4-5 hours. Patience is awarded greatly with fall apart juicy ribs.
Thank you Ron...that sounds good!