Comments on: Classic Red Wine-Braised Beef Short Ribs

By: katieatthekitchendoor

katieatthekitchendoor — Thu, 04 Mar 2021 20:16:37 +0000

In reply to Jillian.

You could do either – keep in the dutch oven or transfer to a container for storage. Personally, I would leave it – fewer dishes! If you leave it in the dutch oven, I might let it cool a little longer than 20 minutes so that it’s not still steaming / doesn’t heat up your fridge too much. And yes you could reheat the next day in the same pan!

By: katieatthekitchendoor

katieatthekitchendoor — Thu, 04 Mar 2021 20:09:43 +0000

In reply to Katie Motley. Yes I think they would. You might need to reduce the cooking time slightly but a braise like this is fairly forgiving.

By: katieatthekitchendoor

katieatthekitchendoor — Thu, 04 Mar 2021 20:02:05 +0000

In reply to Diana. Sorry, I'm not sure... I don't have a crockpot so haven't tried!

By: katieatthekitchendoor

katieatthekitchendoor — Thu, 04 Mar 2021 19:58:16 +0000

In reply to Lucy Nunn. Yum! Sounds like a great idea.

By: Jillian

Jillian — Sun, 07 Feb 2021 19:15:08 +0000

Hello, this looks amazing! Do you cool it in the pan for 20mins and then transfer it into the fridge in the still warm dutch oven? And when you remove it the next day you heat it up in the same dutch oven? Sorry, I’m new to cooking

By: Katie Motley

Katie Motley — Thu, 10 Dec 2020 18:38:13 +0000

Would boneless short ribs work as well?

By: Rebekah

Rebekah — Sun, 08 Nov 2020 02:03:06 +0000

I made this today and it did not disappoint, it was delicious!!

By: Diana

Diana — Sun, 13 Sep 2020 11:40:29 +0000

Hi, could this work in a crock pot?

By: Lucy Nunn

Lucy Nunn — Mon, 10 Aug 2020 13:19:28 +0000

This looks fabulous! Thinking of serving it on polenta.

By: Sophie

Sophie — Thu, 09 Apr 2020 18:43:34 +0000

I made this for Passover last night and it was DELICIOUS. We made it the night before, skimmed off the fat the next day and reheated it before serving. I cut the recipe in half for 2 of us and it was perfect, but I wish we had leftovers now. Will definitely make again!

By: katieatthekitchendoor

katieatthekitchendoor — Mon, 10 Feb 2020 00:55:40 +0000

In reply to debby newpol. Hi Debby - I would not substitute sherry for port in this, as sherry can be quite a strong flavor and is not as sweet as port. If you don't have any port, I would use a little extra red wine and a splash of balsamic vinegar.

By: debby newpol

debby newpol — Wed, 06 Nov 2019 21:21:07 +0000

Is it possible to use sherry instead of port?

By: Anna

Anna — Wed, 20 Mar 2019 15:34:31 +0000

This recipe looks amazing! I’m so excited to try it.What would be something good to serve with this?

By: katieatthekitchendoor

katieatthekitchendoor — Sat, 16 Mar 2019 07:32:10 +0000

In reply to cristina. Saba is a syrupy wine-making byproduct, similar to balsamic vinegar but a bit sweeter

By: katieatthekitchendoor

katieatthekitchendoor — Sat, 16 Mar 2019 07:30:55 +0000

In reply to Jillian. Hi Jillian - This feeds 4-6, but the leftovers keep well and are even more flavorful the next day. And you can certainly use another 1/2 cup of red wine instead of port. Port is sweeter than wine so you might want to add just a pinch of sugar to balance it out, but I would taste it before adjusting!