To make a long story short, my short rib search came up short. But I scored 6 pounds of meaty ribs cut from a couple of roasts. They will braise in wine for Christmas dinner. However, my 5.5-quart Dutch oven is a bit too small. So my options are to cook them in an 8-quart stock pot, a 10x14 roasting pan in the oven, or a crock pot. What do you think, friends?
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Gut reaction is to opt for something not on the stovetop, so that leaves out the stock pot. When you say "braise", about how much liquid are you planning to be in your cooker? Enough so that the meat is awash but not immersed, in there somewhere?
In our kitchen, I'd probably go with the crock pot because it leaves the oven available for other stuff, and it's completely hands free, and easy to check on progress given that it's sitting right there.
Good luck! -
Using the crock pot sounds to be the best!Comment
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Crock pot.Comment
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I’d brown them in the CI, then crockpot.
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DaveD The liquid will immerse half way up on the meat and, good call on the oven. We will need to use that for other stuff. So...
Crock pot it is. I will definitely brown them Panhead John -and I am thinking to cook the veggies and wine while scraping the fond and pour that over the ribs to marinate overnight. Hands free cooking tomorrow!Comment
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Panhead John - dinner confirmed for 4pm. We’ll save you a plate if you’re late. Beware of the in in-laws!
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- Guess you couldn't make it.
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