So this weekend I am braising short ribs (following the recipe in the Balthazar cookbook) and for some stupid reason it just dawned on me that my dutch oven is way too small for the portions I am making. I have a very large KitchenAid roasting pan, is there a way to (post-browning meat) utilize something else and still get really good results?
Anyone have any improvisational short rib braising tips?
Truth be told, I'm way to cheap today to go buy a le creuset 5.5qt, but it will happen soon. Just definitely not in time for this dinner.
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