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Pat the short ribs thoroughly dry with paper towels, then season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper.
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the short ribs on all meaty sides, undisturbed, for 3–4 minutes per side, until deeply browned and releasing easily from the pot. Transfer to a plate and set aside.
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