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Help! Can I double Short Rib recipe in dutch oven with no problems?

I want to make a short rib recipe....the ones I am choosing from call for 4-5lbs of short ribs and serve four. I would like to double the recipe...or at least increase it by half. Has anyone cooked that much in a 7.5qt Dutch oven? Is there anything else I need to change about the recipe or cooking method if increasing the amount going into the pot? I just think that using a recipe made for 4 servings when I am feeding 4 adults may leave us wanting more!
My husband can eat a ton all by himself!

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  1. I think that might be a little tight - I do 5 - 7 pounds in that size, and it's a little tight.

    1. The secret to a good braise is keeping the meat at least half covered by the braising liquid. In that size a Dutch oven, normally two high is about it. Many recipes call for a single layer with liquid half way up the side. In other words, not completely submerging the ribs. If that's the case, doubt you could double.

      1. I did some in a roasting pan recently because my Dutch oven wasn't big enough. Browned the ribs in a skillet on the stove, deglazed the pan to get all the good stuff into the sauce, then put it all in the roasting pan. Covered the pan tightly with heavy duty foil--it worked fine.

        1. I can fit 6 meaty lamb shanks (weighing about 7.5 pounds) in my 7qt lodge dutch oven. Since they're whole shanks, it's not the most efficient use of space. I think you should be able to fit 8-9 pounds of short ribs in your 7.5 qt oven, as long as you don't have other solid ingredients. A tight fit is good for braising; you don't really want too much space between your ingredients and the lid.

          You might need to increase the cooking time a little bit with more mass in there. I also would not increase the cooking liquid proportionately, since you'll probably end up with too much (and take more space away from fitting the meat). Just keep an on it to make sure it doesn't dry out.

          1. Don't overcrowd your dutch oven when you're browning the short ribs...do them in batches, if necessary. Otherwise, I don't think you'll have any problems, although you should probably heed the previous advice about not doubling the amount of liquids.

            3 Replies
            1. re: ricepad

              Or, instead of browning them on the stovetop, which can be messy and labor intensive, broil them all at one time in the oven for 45 minutes at 450.

              1. re: Chris VR

                Wow - I never thought of that - the most time consuming thing when I make short ribs (Balthazar cookbook) is the browning ... do you use the same pan/pot that you then use to braise them?

                1. re: MMRuth

                  No, I've done it on a wire rack on a baking sheet. This was for Molly Stevens's Short Ribs braised in porter ale.