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A question about a recipe: Short Rib Ragu

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I have a question about the recipe "Short Rib Ragu" from Minimally Invasive. I will be braising short ribs to serve 8. Since half of the ribs will be on top of the first 4, I need to know how to adjust the amount of liquids and cooking time. Hope for a quick reply!

asked by akrainey 6 months ago

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10 answers 1030 views
Minimally Invasive
added 6 months ago

The recipe was written to serve 8-10, so you shouldn’t need to adjust liquid or cooking time. If you’re concerned, you can check it with an hour to go and add some liquid if you think it looks dry.

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akrainey
added 6 months ago

The reason for my confusion is that braises typically call for the meat to be at least partially submerged in the liquid. So...how do you braise 2 layers in a Dutch oven? The lower layer would be covered with liquid and the second (top) layer might be resting above all liquid.

sexyLAMBCHOPx
sexyLAMBCHOPx

Chops is a trusted home cook.

added 6 months ago

No worries at all as other had replied. The meat will cook, shrink, render its fat and being inside the closed pot will produce enough moisture from the cooking process. This is a great dish and perfect for company. Enjoy!

Nancy
Nancy

Nancy is a trusted home cook.

added 6 months ago

If you have time, braise in two half batches. After the second batch is done, add the (cooked) first batch back to the Dutch oven and warm up together.

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Nancy
Nancy

Nancy is a trusted home cook.

added 6 months ago

Or do in advance, and let all sit in the dutch oven in the fridge.
These sorts of dishes only get better with a couple days of aging.

Minimally Invasive
added 6 months ago

I've always stacked ribs in my dutch oven and never had a problem cooking them all in one batch. As Nancy suggested, if you have the time, it's definitely worth it to cook in advance and let it sit in the fridge to remove some of the fat.

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akrainey
added 6 months ago

How would cooking time and volume of liquid be affected (if at all) if I use boneless short ribs?

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cv
cv
added 6 months ago

I wouldn't worry about it too much. While I haven't made this recipe, I've made similar dishes.

Cook it until it is A.) done and B.) reaches the desired consistency. These dishes have some flexibility in their cooking time anyhow because of the nature of ovens, meat piece size, etc.

Best of luck.