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."
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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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