You can overcook short ribs if you're not careful.
Short ribs are a forgiving meat and harder cook than other meats, although you can still overcook the short ribs if they are cooked too long.
When short ribs are overcooked, the short ribs often become dry, tough and stringy if they are cooked too fast at high heat, or the short ribs will disintegrate into mushy, unappealing shreds if the short ribs are braised too long.
The key to cooking short ribs properly and prevent overcooking the short ribs are to aim for a fork tender texture, which is usually when the short ribs are cooked to around 185 F to 205 F internal temperature.
If the short ribs are cooked too fast or over high heat, the connective tissues in the short ribs will seize up instead of melting, which makes them rubbery and dry.
And when short ribs are extremely over braised, they lose all structure and turn into mushy and stringy meat.
To avoid overcooking the short ribs.
Use low and slow heat and braise the short ribs at a low, consistent temperature, or ideally around 300 F to ensure that the short ribs become tender without drying them out.
And aim for an internal temperature of 185 F to 205 F for the short ribs.
And check for tenderness as the short ribs when fully cooked and done should allow for the meat to be easily pierced with a fork, but not completely falling apart instantly.
But avoid high heat when cooking short ribs as high heat causes the fat in the short ribs to leak out and the meat to become dry.
If your short ribs do become slightly overcooked and dry, you can sometimes fix them by wrapping the short ribs in some foil with some broth and braising the short ribs for another hour to rehydrate them again.