Short ribs "fall apart" time?

[Michael_in_TX]

We're getting our first real front this weekend (aside: It should not be this hot and humid in mid-October!) and that means chili for me.

I'm thinking of branching out from chuck roast and doing something with short ribs. It has been quite a while since I've done short ribs. Generally speaking, how long of a simmering/braising time am I looking at for them to "completely fall apart"? (I'll try to remember to remove the bones before I serve lol.) I was planning on doing 3-4 hours at a minimum.

[Hulagn1971]

3-4 hours is spot on. We're getting a cold snap come Friday night too, really looking forward to the change in weather.

[SheilaAnn]

+1

[Panhead John]

Gonna get down to the high 50’s for morning lows here brrr 🥶. Time to get out my parka!

[Michael_in_TX]

I've got the electric blanket staged lol!

[Duanessmokedmeats]

Time for a long sleeve shirt.
Needs to drop another 50 degrees for a parka.

[bbqLuv]

AI suggest

Tips for Best Results

1. Sear first to build flavor and color malloryskitchen.com+1.
2. Keep heat low — a rolling boil will tighten muscle fibers malloryskitchen.com+1.
3. Use a flavorful braising liquid (stock, wine, tomato paste, aromatics) for depth Food Network.
4. Check doneness by pulling a rib with tongs — it should separate easily from the bone and yield to a fork malloryskitchen.com.

In short: Plan for ~3 hours of gentle simmering or oven braise, adjusting up to 4 hours for very thick cuts or if you want maximum tenderness. Always judge by texture, not just the clock.

For more details:
how long to simmer or braise for fall apart short ribs - Search

[Michael_in_TX]

Here's a related question....I'd rather simmer this in the oven rather than on the stove. What's a good oven temp to set for a 3-4 braise? 250? 350?

[Ace]

Here's a related question....I'd rather simmer this in the oven rather than on the stove. What's a good oven temp to set for a 3-4 braise? 250? 350?

This may help...

Cover with the lid and place the Dutch oven in the oven. Cook at 350°F for 2 hours, then reduce the heat to 325°F and cook for 30 to 45 minutes more. The ribs should be fork-tender and falling off the bone. Remove the pan from the oven and allow it to sit, lid on, for at least 20 minutes before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)

https://www.thepioneerwoman.com/food-cooking/recipes/a9435/braised-short-ribs-heaven-on-a-plate/?utm_source=google&utm_medium=cpc&utm_campaign=mgu_ga_pw_md_pmx_prog_org_us_17963889983&gad_source=1&gad_campaignid=17957914252&gbraid=0AAAAABxutSqEXxtgNIhXbs9azQsORvhGi&gclid=EAIaIQobChMIt8_un_zDlwMVvi1ECB1WUCeZEAAYASAAEgLe-fD_BwE

[SheilaAnn]

Michael_in_TX I like braising in the oven ar 325°F. And I also use a cartouche.

[Sweaty Paul]

+1 on oven braising. Sometimes with and sometimes without cartouche depending. I think the heating is just far more even when using the oven.