First post here, so if I'm doing something wrong, sorry!
I am having an issue with a braised short ribs recipe. In a nutshell, same recipe i've always used is now yielding no juices after the cook time has elapsed. The only change: I am now using a dutch oven instead of cast iron skillet w/ aluminum foil.
My recipe calls for 2 short ribs, or 4 if cut in half (what i always do). I brown the ribs, remove them, add veg until brown, then add 1 cup red wine, and then enough chicken broth to cover the beef a little over halfway. Then put in 275 oven for 2.5 hours.
As mentioned above, until about two weeks ago I did this in a deep cast iron skillet and then covered it with aluminum foil for the braising process in the oven. The results were always a bit inconsistent in tenderness of the beef, so i invested in a dutch oven hoping that it would be more consistent so i could fine tune things.
My first time using the dutch oven i did everything the EXACT same. Filled the dutch oven so that the beef was a little over half-way covered with the red wine and broth mixture, and put in the oven (yes, covered) at 275 for 2.5hours. The problem is, i checked it at 1 hour, 45 minutes and the liquid was completely gone. The ribs were sitting in only a mixture of the leftover veg, not the delicious braising liquid that is supposed to be there, in fact i could see the bottom of the dutch oven clearly since there was nothing there: this is a problem.
If anything, the dutch oven (which is a much more secure, tight seal than aluminum on cast iron), should yield MORE liquid left over due to less evaporation.
My question to you all: Whats going on!?!
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