I am having around 30 people for a birthday party. I am making a braised boneless short rib as one of my 2 entrees. My question is, how do I cook this for so many people?
Browning the meat is easy. I just do it in multiple pans in batches.
I have a lot of pots, but think I might have to go with those disposable aluminum pans for cooking in the oven. I saw they sell lids for them. The beef will be made 2-3 days in advance and reheated and served in a chafing stand in the same kind of aluminum pan. I think I shouldn't store the beef in those though. There is tomato in the recipe and I know aluminum can react negatively with acids over time.
I have a 48" stove with 2 ovens, so oven space shouldn't be a problem.
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