The only short rib recipe I've made is jfood's and I was venturing out and was going to try Ina Garten's.
I was surprised that her first step calls for placing the meat on a sheet pan in a 400 degree oven for 20 minutes.
Has anyone done both methods and noticed a difference? Or have any theories if there will be difference?
The rest of the cooking method is basically the same for braised short ribs.