I have a question about the recipe "Dan Barber's Braised Short Ribs" from amanda.
SOUNDS GREAT AND I WILL MAKE AS SOON AS YOU TELL ME HOW YOU REHEATED THE RIBS. THANKS, CAROL
Given those directions, I'd reheat the ribs in the skimmed braising liquid on the stove or in the oven, remove and hold, covered with foil, in a low heat oven while I reduced the braising liquid to a syrup on the stovetop.
Nutcakes, you have some very good answers today! I would just clarify--if it's been a few hours, bring the liquid up to a low simmer, then add to the hot liquid, warm, remove, cover and proceed ;)
Amanda is a co-founder of Food52.
greygrey, I was going to jump in here, but nutcakes and lorigoldsby have already given you excellent answers. Good luck, and enjoy!
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