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
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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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