Proper Short Rib Braising for Collagen Breakdown

Achieving fork-tender short ribs requires understanding collagen transformation and proper braising technique that cannot be rushed. Short ribs contain significant connective tissue that must be slowly converted to gelatin through prolonged, gentle heat application. The critical temperature range is 160-180°F, maintained consistently for 2.5-3 hours minimum. Higher temperatures will cook the meat faster but won't allow proper collagen breakdown, resulting in tough, chewy texture despite appearing done. The proper sequence begins with aggressive searing to develop Maillard flavors, followed by aromatic vegetable base building, wine deglazing to capture fond, and finally liquid addition to create the braising environment. The braising liquid should barely simmer - vigorous bubbling indicates too much heat and will toughen proteins. Covering tightly prevents evaporation and maintains consistent moisture levels. Testing for doneness requires checking that meat easily shreds with a fork, not just that it's hot throughout. This patience addresses the common competition mistake of underdeveloped collagen that judges frequently critique. The resulting tender, richly flavored meat justifies the time investment.