I'd appreciate any advice for handling this in the future.
I had some short ribs braising in the oven with a standard recipe (2.5 hours at 350). It was 1.5 hours into the cooking when an unexpected schedule change came up. I would have to leave the house for around 3 hours.
What should I have done for this dish?
I shut off the oven, opened the door until the temp dropped to 270, closed the door to let the dish cook in its residual heat (for 3 hours). It turned out a little dryer than I hoped.
What would you do for a range top stew?