Skimming the excess surface grease?
This is my 2nd time making this dish. It is delicious & makes the house smell wonderful. The 1st time I made it, I seemed to have a pretty significant layer of grease on top of the ragu as it cooked. I chalked it up to the particular pieces of meat. Mid making it for the 2nd time & I am seeing the same thing. Do you have a suggestion for removing this layer, or am I doing something wrong?
Thank you for the wonderful recipe!
Lesa
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Recipe question for:
Oven-Braised Short Rib Ragu With Rigatoni
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4 Comments
The way to remove grease from a meat stew is to chill it after you’ve finished the cooking. Best overnight or a few hours if that’s all you have. The fat will rise to the top and solidify. Then you can skin some or all (save if you want to use for another dish) and reheat the stew to serve.