Usually, I brown short ribs before braising by searing them on all sides for 3-5 minutes per side. Last night, though, I was making a much larger batch and decided instead to roast them in the oven at 450 for around 45 minutes, bone side down, as some recipes call for. Even packed pretty closely, they browned beautifully, with more evenness and crustiness than searing on the stovetop, and it required no checking and created no spattery mess. Then I braised them for hours at 300 in a mixture of beef broth, shaoshing wine, ginger, scallion, star anise, cinnamon, and cloves.
Oven-roasting was less work, better outcome, easier to do in large quantity than searing -- so why do most recipes call for searing on the stove rather than browning in the oven? When I taste them tonight, will I discover some downside of having roasted them?