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Jan 20, 2008 12:28 PM

Lucques Short Ribs - Too Much Liquid

This is the second time I have made Suzanne Goin's fantastic short ribs but both times I end up with an enormous amount of braising stock unused. I buy 5 pounds of short ribs which fit perfectly in my Le Creuset Dutch Oven. Is anyone else experiencing this? Does anyone have a formula to reduce the liquid so I don't waste all that wine, port and beef stock?

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  1. jfood limits his short ribs recipes to those that require up to a bottle of wine. Boulud has a 3-bottle recipe that might be outstanding, but no way jfood is using 3 bottle os wine. If you like the recipe then add more ribs until the liquid just covers the ribs. Can never have too many ribs in jfood's opinion.

    1. Why reduce the amount of liquid when it is so tasty and can be used for so many other things? Thin it out and use as a soup base. Cook some lentils and toss them with the jus and some mirepoix veg and fresh herbs. Reduce it down and toss with buttered noodles. Use as a base for a pan sauce for steak... possibilites=endless.

      1. I find that to be true of a number of Goin's recipes. I have, as I type, nearly a quart of broth in the freezer leftover from her Kobocha Squash Soup. I also had broth left over from the Braised Chicken with Saffron Onions recipe. I've decided to look at it as a bonus. I used the braised chicken broth to make a quick and dirty dinner risotto and it was fabulous. I'll probably use the squash broth for another soup. Don't worry about reducing the liquid. Think of it as a head start on the next meal.

        1. great idea on the freezing - i hadn't really considered that.