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Braised Short Ribs Dutch Oven Stack?

U2Boy | Dec 7, 201602:28 PM

Hello All, I have a recipe for short ribs that calls for 6 (16 oz) ribs which will serve 6 people. I have 8 people coming and the butcher cut me 8 ribs. My first question is how to braise these in a dutch oven when they can barely fit (even stacking them). Also is it bad to stack them after they are seared? Finally, do I need to add more liquid or ingredients to make up for the extra 2 ribs? I read other posts where people say they used disposable foil pans to braise. What size? How high should the liquid cover the ribs? If I did 4 ribs in two pans, I may not have enough liquid to cover once reduced. Please help. Any advice is welcomed. I have to cook these tomorrow. I am okay with not using my dutch oven, but want to use what is best for 8 ribs. Thanks! Matt

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