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Lucques Short Ribs - Too Much Liquid

fulloflife | Jan 20, 200812:28 PM

This is the second time I have made Suzanne Goin's fantastic short ribs but both times I end up with an enormous amount of braising stock unused. I buy 5 pounds of short ribs which fit perfectly in my Le Creuset Dutch Oven. Is anyone else experiencing this? Does anyone have a formula to reduce the liquid so I don't waste all that wine, port and beef stock?

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