Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 3, 2012 12:28 PM

Make ahead 2 days for party-shortribs? or other ideas?

We planned a new years party and I was going to do all the cooking on the 30th but now can't and will need to try and cook on the 29th

I was planning to make short ribs, either Chuck's day off recipe ( or the Sunday Suppers at lucques one.

Will the shortribs keep till 31st if I make them on the 29th? I don't think they'll go bad but not sure if they'll not taste as good.

Any other suggestions or ideas are appreciated, I'm looking for a meatcentric main dish for about 12 people.

  1. Click to Upload a photo (10 MB limit)
  1. Absolutely! Two days in the frig should be fine.

    For other ideas, I just had a party where I served Julia Child's Beef Bourguignon, Coq au Riesling, and Cassoulet (Gordon Hamersley's recipe). I made it all the week before and froze it, then defrosted overnight and set out in crockpots for the party, which was more of an open house type of affair.

    3 Replies
    1. re: bjd001

      Thank you! Did you freeze the meat and the sauce separately for your Bourguignon?

      1. re: mwb

        No need to seperate, you can if you want, but it's all going to congeal to a jello like substance from all the collagen in the ribs.

        All long braised items taste better the next day, and you'll have the advantage of being able to easily lift off any fat once you take it out of the fridge.

        1. re: mwb

          Nope! It all goes together in one container. (Replying to mwb above...)

      2. I often make my short ribs in merlot a day ahead. The flavors of the thyme, garlic, wine, and rosemary really concentrate the second day. We'll eat off them for a couple of days, so you'll be just fine.

        1 Reply
        1. re: FoodChic

          Thanks everyone. Just wanted to make sure!

        2. Any beef braise and most chicken or lamb equivalents actually improve with up to three days sitting in the fridge, I think.

          Beef shanks, or lamb shanks? Chicken cacciatore? Short-ribs is a good idea, though, for the large group.

          1. I've made this recipe before, and it's fine in the fridge for a few days. It lets the fat solidify so it can be scraped off