The key to fall-apart tender short ribs is all in the timing. If they aren't braised long enough, they can be tough and chewy; if they are cooked too long, the meat can fall apart too much. For this recipe, I’ve found the sweet spot for short ribs that are tender but not overcooked is around the 2.5-to-3-hour mark. Of course, you can check the short ribs occasionally and adjust the time if needed.