Hi guys- i'm a home cook and i cook almost everyday (despite lack of time from a tired day at work i should at least eat well, right?) and my favorite technique is "braising". it's the most complex flavors, it's the best bold flavors, it's just...the best flavor for really difficult cuts of meat (that may possibly outshine even better cuts of meat when done properly). so.....heres my dilemma: i watch alot of cooking tv and i noticed over the years that people would braise short ribs for like 30-40 minutes and it would come out as if they braised it all day long!? how can this be? i've been braising for at least the past 5 years of my life (i'm 28 yrs old btw, im old yes & thank you) and short ribs have always taken at least a painful 3 hrs at about 200F? I also heard that per pound it should take an hour or so? But anyway, I want to find out if I could possibly shorten my braising time in half at least or preferably more. No matter 1 lb or 5 lbs of beef, or chicken etc, I want to braise quickly so I dont have to spend so much time on it. I mean, some of these tv challenge shows give the cooks 30 min. and they somehow braise a whole pork shoulder that falls off the bone like it was, again, cooked all day. is there some chart or sliding scale for beef, lamb, chicken, etc that i could find so i can avoid testing and possibly ruining potential numerous lbs of over/under-cooked braised meat failures? i know beef is 200F for 2-3 hrs for up to 5 lbs, and chicken is 300 for 2 hrs up to 5 lbs also, but anything else is a mystery to me. i read recipes that say braise in oven for 2 hrs at 350F only to end up with overcooked meat EVERY SINGLE TIME. i dont know anyone who braises over 300F actually. these ovens must be one of a kind to produce that sort of result. Anyway, I just want, in the end (excuse my wordiness in this post) to find a chart that i could refer to and say "oh i need to cook this lamb and braise it, but i only have 2 hrs. is there an alternate temp and time i could use instead of hours and hours and hours? Please advise. tried googling with nothing worth noting. this must be a trick of some kind. also, i want to avoid a pressure cooker, but may end up using it if that's the ULTIMATE way to the quickest juiciest braises. thanks EVERYBODY & i love you all. keep that saute pan on high.