Now that the fall season is officially launched, it’s time to braise. After all, ’tis the season for fleece and woolies, lighting the fireplace, and reaching for our Dutch ovens. It’s time for cozy warmth and slow-food days, with the aromas of meat and spice wafting through the house. It’s meant for braises, stews, and roasts, accompanied by squidgy mashes and bubbling gratins. No matter the neck of the woods in which you live or the weather outside, autumn is in the air—and on the menu. Short ribs are excellent for slow-cooked braises. The long cook time delivers flavor and fall-off-the-bone meat. Once cooked, reduce the braising juices for a thick and rich sauce that you can use to glaze the ribs and for serving. Ideally, take it even slower: Make the ribs a day in advance and let the cooked ribs muddle in the braising liquid overnight. Not only …