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Braising Short Ribs - Cooking Vessel?

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Braising Short Ribs - Cooking Vessel?

wawajb | Feb 9, 2007 07:20 AM

I know this topic may have been beat to deal over the past couple of weeks, but with all the talk about beef short ribs, I'm dying to try them myself. The problem I have is I'm not sure which of my assorted cooking vessels to use. I don't have a dutch oven, or a roaster...so what's the next choice?

By the way, I'm planning on making the tamarind glazed ribs that cheryl h posted here:

http://www.chowhound.com/topics/36853...

but I'm cutting the recipie in half (only cooking for two).

My choices: (i'm just listing everything I've got that's oven-safe
)Pyrex baking dishes of assorted sizes (square and rectangular)
Round ceramic corning-ware bakeware maybe 1.5 qts and 3 qts? (the tall sided white ones with glass lids)
An oval ceramic cassarole with unglazed inside (2 qts ish?) with ceramic lid
cast iron skillet (10 or 12 inch)
metal cake and brownie pans

I'm not at home right now so I can't double check sizes...but those sound about right.

So...what would you use? Keeping in mind the process specified in the recipie I want to use...with whatever modifications neccessary to make it work with my resources. Any help?

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