As the air turns crisp and autumn settles in, there’s nothing cozier than the aroma of something slow-cooking in a Dutch oven. For me, it’s the season of braising—when tender, fall-apart meats bathed in rich sauces take center stage, especially when served over a bed of velvety pomme purée. Is there anything more comforting? I doubt it. Over the years, I’ve picked up some invaluable techniques in culinary school that can transform your short ribs into a masterpiece.