I have always prepared short ribs, by making "The best barbecue sauce ever" (from the Silver Palate cookbook) and smearing that all over the ribs. I then put the ribs in a baking pan, in the oven at 350 degrees. Done, and delicious.
Now, I have the sauce, and I have the ribs, and I've been wondering if I can make them in my dutch oven and use the sauce as a braise? Would it be too thick? Should I brown the ribs first? Should the sauce cover the ribs, or just come halfway up? Do I lower the heat for a braise?
I have never braised meat (as far as I know!!) so I need some assistance. Any suggestions/thoughts would be appreciated.
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