Here’s a simple step that’s the key to achieving fork-tender braised short ribs, say Chowhounds: Cook ’em at least a day ahead of time. On cooking day, braise the short ribs in the oven according to your recipe, then cool and refrigerate. On meal day, heat the braise slowly; you’ll see a marked difference in the quality and texture of the meat. The chilling and resting process dramatically increases the short ribs’ tenderness.

Board Links: How long does it really take to braise short ribs?

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