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

ChefGam
  • Posted by: ChefGam
  • December 25, 2017
  • 7757 views
  • 10 Comments
Short Rib Ragu
Recipe question for: Short Rib Ragu

10 Comments

ChefGam
ChefGam December 26, 2017
How would cooking time and volume of liquid be affected (if at all) if I use boneless short ribs?
 
702551
702551 December 26, 2017
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.
 
Minimally I.
Minimally I. December 26, 2017
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.
 

Voted the Best Reply!

pierino
pierino December 26, 2017
Seem's like much ado about nothing. A dutch oven is a closed environment. There is plenty of moisture and steam in there to cook everything. To be sure you can simply flip the ribs about half way through so all are cooked evenly. Meat should be very loose from the bone at the end.
 
Nancy
Nancy December 26, 2017
You're right.
 
Nancy
Nancy December 26, 2017
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.
 
Nancy
Nancy December 26, 2017
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 I.
Minimally I. December 25, 2017
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.
 
ChefGam
ChefGam December 26, 2017
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 December 26, 2017
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!
 
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