Home Cooking 14

Braising Question

JillSchorr | Mar 10, 201511:12 AM

I am making short ribs (boneless) for a holiday dinner and I am doubling my usual recipe. I generally sear the ribs in my dutch oven and then remove, deglaze the dutch oven and add my braising liquids-put short ribs back in pot and then cook in a low oven for several hours. When I do this, my ribs are in single layer in the pot. If I double, I will certainly have to have the ribs in layers in the pan touching each other. Will this be ok as long as the braising liquid covers the meat?

Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended from Chowhound