I have a question about step 6 on the recipe "Short Rib Ragu" from Minimally Invasive. It says:
"Refrigerate overnight. The next day, remove additional fat from the surface before reheating. Serve over polenta, sprinkled with gremolata."
Hi Karla, I've made this several times since submitting the recipe and realized it's better to refrigerate the dish overnight, remove the fat, THEN blend the sauce together once it's reheated. I hope this helps!
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