🔕 🔔
Loading…

My Basket ()

All questions
11 answers 1247 views
F9b7e6b7 c1e7 4b4e b059 3e4550c2b78c  open uri20130103 17063 6cmnrh 0
added almost 3 years ago

You have to submerge it in liquid. It is better if it has the bone in it and have it on a low heat and ever 30 minutes or so I would take a spoon and spoon some of the liquid on top.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

Be sure to brown your meat well. Make sure you have enough broth and I always make sure to flip a few times during cooking.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

Thank you!!!

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 3 years ago

DO NOT fully submerge the meat! Your braising liquid should come up about half way through the portion. Take your time and allow it to simmer, not boil.

F9b7e6b7 c1e7 4b4e b059 3e4550c2b78c  open uri20130103 17063 6cmnrh 0
added almost 3 years ago

I always put enough liquid until it reaches the top of the meat, but I guess either way works.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added almost 3 years ago

Also make sure the pan is tightly covered - I cover partway too, and baste and/or flip. Low and slow is key - if you can give your braise at least 3 hours on 300 you should be meltingly tender. Also key is fat, lean meat is not going to be that lip smacking succulent dish that you are looking for.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

Thank you everyone!!! Awesome tips!!!

C96a7ca4 226e 40d7 93f8 a8f7ca892ea3  stringio
Michael Ruhlman

Michael is a food critic and established cookbook author -- Ruhlman's Twenty and Egg: A Culinary Exploration are the most recent additions to his vast body of work.

added almost 3 years ago

I usually cover my short ribs in braising liquid. Important to let them cool submerged if not serving immediately. Be sure to serve with plentiful sauce as that's where most of the flavor and moisture is in a traditional braise.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Bea
added almost 3 years ago

Add a can of coke or Dr pepper to really give it the tenderness and less braising time. Just brown good add the cola to your pan.

Let's Keep in Touch!

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.)

Please enter a valid email address.