I am cooking braised short ribs and recipe calls for beef stock, is using beef BROTH a bad idea? Will it ruin the recipe?
It should work fine just not quite as intense a flavor.
Remember using a canned product will be loaded with salt, and as it cooks away the saltiness will intensify - ease back on adding salt until cooking is finished. I normally cook without salt and use a good sea salt as a top-dressing on the plate.
how about just using red wine? that's how i braise my short ribs and they are always AMAZING! something hearty that you would love to drink with the meal...like a nero d'avola from italy or a south american malbec. both are reasonably priced and would work really, really well for a braise. i find stocks & broth to be too salty for a braise.
Beef short ribs really, really benefit from a good stock. Given the work involved, my opinion is beef broth won't compliment the dish and give it the rich flavor. Bigpan says it very well. Susanm gives a great alternative. When my daughter makes her beef short ribs she uses veal stock and wine!
Please enter a valid email address.
Well played. You deserve a cookie.
And saved a life.
Life Saving Shortbread
How Do You Feel About Haggis?
A Magic House for Growing Plants
The Illustrated Biographies of 16 1/2 Desserts
Gifts as Unique as Snowflakes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.