I don't have a Dutch oven so I would like to know what should I use to braise short ribs?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
You can do a braise in any heavy-bottomed pot with a tight fitting lid that holds all your ingredients. You can also do it in a slow cooker/crock pot.
pierino is a trusted source on General Cooking and Tough Love.
Actually, if they are boneless I would be more tempted to cook them on a grill. Bone in, yes, a slow braise would be good but for boneless I think a quicker cooking time is more suitable.
Pierino has a good suggestion, but for future reference, you can also accomplish a great braise on the stove top in a heavy pot with a lid. Just keep the heat really low. Everything else is exactly the same.
You can also braise on the stove top and reduce the liquid at the same time by using a circle of parchment paper with a hole in the center for your lid. just be sure to rotate your braise, or baste it every 20-30 minutes.
Braising can be accomplished on the cooktop or in the oven, the later usually being preferable due to even, regulated heat. The oven also allows you to braise in any covered dish including a baking dish, a disposable aluminum roasting pan covered with foil, even just the foil folded so as to contain the braising liquid.
Despite Pierino's preference for grilling boneless short ribs (an excellent preparation in its own right) and despite my normal preference for bone-in meat, boneless is the way to go with short ribs in a braise. Y-u-m!
Any of the above ways a perfectly fine, however my preferred method would definitely have to be searing them in a heavy bottomed pan then move them to a large baking vessel and in your searing pan keep the fat and caramelize some mirepoix with a little tomato paste and add your stock and some redefine. Then add whatever else you would like to flavor with and pour over the ribs and put in a 275 degree oven for4-5 hours. Patience is awarded greatly with fall apart juicy ribs.
Thank you Ron...that sounds good!
Please enter a valid email address.
Well played. You deserve a cookie.
5 Tricks Every Food Stylist Swears By
$50 and Under Wonders
Canned Chickpea Taste Test
A Dansk Plus-One: Buy a Skillet, Get Another on Us
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.