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Pat the short ribs completely dry with paper towels, then season all over with the kosher salt and black pepper.
Heat the oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the short ribs on all four meaty sides, undisturbed, for 3–4 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the seared ribs to a plate and set aside.
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