Serious Eats: Talk
I made some short ribs in mine the other day (recipe recommended from another seriouseats talk question on gourmet crockpot cooking). The recipe called for 8-hours-on-low or 6 on high; I did the 8 as I started it early. That evening, when we tried some, it was more than well-done, dry and leathery. Not at all like when I braise them for an hour or so in the oven with 1/3 the liquid.
This is a common occurance for me - crockpot beef and pork being dried out despite the broth and amount of marbeling. Is it just me? As with any new recipe, I followed it to the letter, there were 3 cups broth/wine added and these were fatty short ribs.