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Dec 29, 2011 05:57 AM

short rib cooking question - what can I do ahead?

I am making short ribs in the slow cooker this weekend and need to do some things ahead of time because I'm tight on time in the morning. Can I sear all of the short ribs the night before and keep in the fridge until morning? Or would it be better for me to actually make EVERYTHING the day before and just reheat for our guests? Thanks!

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  1. I think it's better to make everything the day before...i honestly think it's going to taste better the next day!

    1. Yes, complete the dish a day or two before. That way, you can refrigerate it and easily remove the congealed fat. And, as Monica says, nearly all braises improve in flavor after an overnight or two in the fridge.

      1. Thanks, everyone! If I plan on making everything in the slow cooker, what is the best way to reheat? Stay in the slow cooker? Transfer to dutch oven? Something else?!

        1 Reply
        1. re: Chicago711

          I've never had a slow cooker; I reheat a braise over a low heat in the Dutch oven in which it was cooked.