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Originally Posted by ED BUCHANAN  350-375 cooks and chefs been doing this for years . One has to remember you are cooking in an extremely moist enviorment(not roasting) in most cases the roast or ribs has been subject to high heat on its outer surfaces first then covered in pan in oven, or in some kitchens on top of stove in a pot (therefore the term pot roast.) To cook it 6 to 12 hours to me is a waste of energy and resource. |
I agree that the ribs will be nice and tender after a couple of hours, but for me it is all about building up a flavor profile. My rule is "low and slow." This allows for the gentle breakdown of the collagens in the meat, which in turn release the fat interconnected in the muscle layers slowly, so you are effectively self basting the meat.
It is all about flavor, and the investment of time is not that much, considering you are covering it, putting it into the oven, and practically forgetting about it.