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Help! Can't figure out how to deglaze bumpy slotted grid in a roasting pan!

marytw | Jan 29, 201210:35 AM

I'm cooking Molly Stevens' short-ribs-with-porter recipe and browned some of the ribs under the broiler, using a roasting pan with a raised metal grid that the meat sits on. Looks like all the good drippings are now on the grid, not in the pan underneath, and I'm trying to think of how to get them off effectively.

I'm halfway through cooking the dish and would really appreciate any advice from anyone who knows a good way to get the good stuff off the grid and into the braising dish.


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