You’ll notice that, before it goes into the oven, you bring the braising liquid to a boil. The oven temperature, though very low, is enough to maintain a simmer while it’s in the oven.
Low and slow is great for this cut. I usually braise short ribs overnight around 200-225 °F. Same with chili with beef chuck roast. Same with pulled pork from shoulder/butt roast.
If the temperature is too high, the collagen won't be rendered from these cuts and you'll end up with collagen bubble gum.
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Low and slow is great for this cut. I usually braise short ribs overnight around 200-225 °F. Same with chili with beef chuck roast. Same with pulled pork from shoulder/butt roast.
If the temperature is too high, the collagen won't be rendered from these cuts and you'll end up with collagen bubble gum.