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Braised Short RIbs - Dutch oven or Slow Cooker?

angelo04 | Mar 1, 200804:09 AM

Quick Help! I am making what sound like awesome Braised Short RIbs braised in japenese plum wine, chinese 5 spice, garlic, onions, ginger. Can't wait. Problem is the recipe says to braise for 6 hours in a slow cooker. I usually briase in my coveted Le Creuset Dutch oven for about three hours. Question is, does it make a difference? Due I need to adapt the recipe to my dutch oven as I don't have a slow cooker? Any advice is appreciated.

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