I mean it's pretty standard braising technique for something like chuck roast or short rib to go for 3.5-4 hours up to 205F internal temp and it to be amazing a

I mean it's pretty standard braising technique for something like chuck roast or short rib to go for 3.5-4 hours up to 205F internal temp and it to be amazing and not dry at all. Not sure why this page is ignoring this.