Short Rib Recipe from Bistro Cooking - OK without dutch oven?
So I'd like to make the short rib recipe (I don't have the book with me so I don't know which page, but it's the braised short ribs with beer and red onions) from this month's COTM, but I do not own a dutch oven. I have a 5 qt round stainless steel pot with a glass lid. Do you all think that would still work for this dish, or should I pick a different dish to do? The ingredients are going to be on the expensive side (for me) so I'd hate for the dish to not turn out because I didn't have the right kind of pot.
While staying at a beach house last year, I braised beef short ribs in the available aluminium [flimsy] cookware at the house. I had to watch them *much* more carefully than I do when I use my LC Dutch oven but, with that said, they were fabulous! If they'd had a cast iron frying pan, I would have used that instead and made a lid from foil.
I would be most concerned to know if your SS round pot has any hot spots -- that would be a problem for the initial browning (assuming that is a part of the recipe). If so, I'd likely use a sheet pan and brown them in a hot oven then transfer to another vessel for the braising - after scraping up the delicious brown bits to add. Most recipes are pretty adaptable; we tend to specify a particular pot/pan because that's what we're used to using and know there will be success. Watching carefully is what a lot of us had to do before we could afford the expensive cookware that is so popular. One of my LC Dutch ovens is more than 40 years old and going strong. Amortizing the initial cost over a lifetime makes this a bargain!
OK thanks, I don't think my pot has any hot spots, it's a decent pot, heavy bottom. Chantal brand, I bought at Home Goods awhile back. It also fits perfectly on my large burner on my glass top electric stove.
And, Le Sigh, a Le Creuset has been on my Christmas list for years but so far nobody has ponied up to get me one. I'm hoping I'll get a bonus at work soon, and I decided a few months ago that as soon as I get it, I'm buying a Le Creuset. I do have a smaller (2.5-3qt?) oval enameled cast iron that I purchased at World Market, but I think it would be too small for this dish.
I have a 3 qt Chantal 'dutch oven'. It is stainless steel with a glass lid. But it has 2 loop handles, and is wider than tall, therefor it is a DO (as opposed to sauce pan).
Enamel cast iron is, in my opinion, vastly over rated when it comes to braising, especially once the pot is put in the oven. But maybe that is just sour grapes, since I don't have anything like that. I do have plain cast iron, enameled steel, and the above mentioned stainless. Come to think of it, I've even braised in corningware. And earthenware pots.
The Good Eats chuck pot roast episode uses foil in a simple roasting pan.