+
Home Cooking

A Question about Stevens' Short Ribs in Porter Ale

CindyJ | Feb 6, 201009:11 AM     1

My short ribs are presently braising, and I'm definitely going to have leftovers. The recipe says to reduce the braising liquid to 1/2 cup, then glaze the ribs under the broiler; the braising liquid is spooned around the ribs. So there's a small amount of liquid in the serving dish, which is fine. But I'm not sure what to do about reheating the leftovers. Normally, there's lots of braising liquid and I reheat the leftovers in that. I'm wondering if I should only glaze the short ribs I need, and then glaze the leftovers before I serve them. Or should I glaze everything at once and somehow reheat them? If I do that, what's the best way to reheat them? Thanks!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast
How To

This 20-Minute Sheet Pan Dinner Is the Ideal Fall Weeknight Feast

by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.