Add the ribs to the pot and sear until nicely browned on all sides, 10–15 minutes. Work in batches if necessary so as not to crowd. Transfer the short ribs to a plate as they are browned.

Q: I love game meats, and many of them are better for you than beef and pork. So I’m curious why so few Texas pitmasters are doing bison ribs, venison sausage, elk roasts, and chicken-fried duck ...