Bring on the Braise

Short ribs are excellent for slow-cooked braises. The long cook time delivers flavor and fall-off-the-bone meat. Brent Hofacker/Shutterstock

Now that the fall season is officially launched, it’s time to braise.

After all, ’tis the season for fleece and woolies, lighting the fireplace, and reaching for our Dutch ovens. It’s time for cozy warmth and slow-food days, with the aromas of meat and spice wafting through the house. It’s meant for braises, stews, and roasts, accompanied by squidgy mashes and bubbling gratins. No matter the neck of the woods in which you live or the weather outside, autumn is in the air—and on the menu.