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

tamhud4 Jan 11, 2007 08:01 PM

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. MMRuth RE: tamhud4 Jan 11, 2007 08:24 PM

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

    1. r
      rtmonty RE: tamhud4 Jan 11, 2007 08:39 PM

      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. e
        Elizzie RE: tamhud4 Jan 11, 2007 08:42 PM

        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. Joe MacBu RE: tamhud4 Jan 11, 2007 08:47 PM

          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. r
            ricepad RE: tamhud4 Jan 11, 2007 08:54 PM

            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
              Chris VR RE: ricepad Jan 11, 2007 09:02 PM

              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
                MMRuth RE: Chris VR Jan 11, 2007 09:54 PM

                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
                  Chris VR RE: MMRuth Jan 11, 2007 11:06 PM

                  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.

            2. v
              valerie RE: tamhud4 Jan 11, 2007 08:55 PM

              Which recipe are you going to make? Just curious -- I love short ribs!

              1 Reply
              1. re: valerie
                tamhud4 RE: valerie Jan 12, 2007 04:51 AM

                I am doing Molly Stevens Red Wind Marinated Braised Short Ribs in Fine Cooking Mag March/06. Looks awesome and I keep seeing her short rib recipes recommended on this forum. I have never made short ribs before so this should be fun. I am using my new Dutch Oven and having company for dinner.

              2. h
                halimundy RE: tamhud4 Jan 12, 2007 02:14 AM

                I BAKE them single layer in a roasting pan at 450 to brown. I always do it that way and it works very well, (no more stovetop browning mess). I also have made 10 pounds in my large Le Crueset and it worked fine. I have adjusted the liquid to just come to the top of the ribs. If you have too much liquid, you can boil it down at the end (without the ribs).

                2 Replies
                1. re: halimundy
                  tamhud4 RE: halimundy Jan 12, 2007 04:54 AM

                  that's Great! I think I have about 7+ lbs or so and it looks like PLENTY of meat for 4 adults....and then some leftovers! I am glad to hear that you all have stuffed your Dutch Ovens full without a problem. the recipe called for a "dry red wine such as a zinfandel" but I got a bottle of cabernet sauvignon...not a big wine drinker but was told this should be even better than the zinfandel for this recipe...what do you think?

                  1. re: tamhud4
                    halimundy RE: tamhud4 Jan 12, 2007 12:32 PM

                    My friend made them recently and said they were incredible. (I assume she used Zinfandel but I don't see why Cabernet wouldn't work as well)Happy eating.
                    P.S. The last few times I made short ribs I have used the Balthazar recipe.

                2. k
                  KRS RE: tamhud4 Jan 13, 2007 01:05 AM

                  Keep the liquid level low. I use just 1/2" of beef stock, which lets the short ribs brown inside the pot without preliminary browning. Plenty of liquid comes out of the meat.

                  If you want to brown the ribs, Cooks Illustrated has a great hint: roast short ribs at 450 for about 45 minutes, bone-side down on a foil-lined broiler pan or rimmed half-sheet pan.

                  I also cook them slowly -- 1/2 hour at 325, then reduce to 300. This melts out the collagen and produces really tender short ribs.

                  With short ribs, I think simplest is best -- just salt, a few peppercorns and beef stock.

                  The aroma is so intoxicating that it's almost impossible to keep from eating these the day you make them. Grit your teeth and refrigerate the meat and liquid separately overnight. The meat will improve greatly, and you can skim off the fat and reduce the stock to syrupy heaven.

                  3 Replies
                  1. re: KRS
                    Canthespam RE: KRS Mar 3, 2009 09:41 AM

                    When you brown the ribs on the broiler pan - do you brown or the top of the pan (with the openings for the fat to drip down) or do you lay them directly on the bottom of the pan where they will cook in their own fat????

                    For the Balthazar recipe (which I am dying to try), do you bind the ribs before or after the oven browning?

                    1. re: Canthespam
                      MMRuth RE: Canthespam Mar 3, 2009 11:19 AM

                      I make the Balthazar recipe pretty frequently, but still haven't tried this browning method. That said, I'd tie them up first - that way you don't have to wait for them to cool to tie them up.

                      1. re: MMRuth
                        Canthespam RE: MMRuth Mar 3, 2009 11:39 AM

                        Good suggestion - thanks.

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