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Thread Starter 

I am looking to perfect our shortribs... 

I believe the key is loooowww and slooowwww...

I am first testing a 12-hour braise at 200 degrees. We usually braise shortribs in 2" pans, braise pork shoulder in 4" but usually only for a couple of hours. I am considering purchasing a braiser pan.. but is it worth it? If so, what's your favorite?

If not, I'm thinking a 6" braising pan will work just the same? Thoughts?