I braise short ribs in the dutch oven all the time. It's really forgiving, you don't have to be nearly as conscious of the temp as you would if you were smoking or baking back ribs. You just want the liquid simmering, so you can go anywhere from 250-375 and have good results. I like 350. I brown the ribs first and then use the pan drippings to make a braising liquid with some water, red wine and garlic. Add enough of the liquid to just cover the ribs. When they pull away from the bone they should be done. If they get to the point where they fall off the bone you know you've gone to far, and you'll just have little pieces of pot roast instead of short ribs. Still tasty, but it doesn't look good as nice on the plate.