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Lucques Short Ribs - Too Much Liquid

f
fulloflife Jan 20, 2008 12:28 PM

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?

  1. jfood Jan 20, 2008 12:59 PM

    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. l
      lebelage Jan 20, 2008 01:20 PM

      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. JoanN Jan 20, 2008 02:43 PM

        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. f
          fulloflife Jan 23, 2008 12:36 PM

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

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