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Beef short ribs - seeking advice about cooking in advance!

grappitas Mar 24, 2013 08:55 AM

I am making beef short ribs (recipe here: http://www.nytimes.com/2011/04/13/din...) for a Passover Seder this Wednesday. (The only date that worked for everyone.) The problem is, I am slammed at work this Monday and Tuesday and would LOVE to cook these tonight, which is Sunday. I know short ribs are tastier when prepared approx. 24 hours in advance. But what about 3 days in advance? Does anyone have experience with this? Thanks SO much.

  1. m
    mwhitmore Mar 24, 2013 09:01 AM

    Are you braising them? If so, just fine. No knowledge of other preps except BBQ.

    1 Reply
    1. re: mwhitmore
      magiesmom Mar 24, 2013 09:03 AM

      the recipe is a braise. see link.

    2. m
      magiesmom Mar 24, 2013 08:59 AM

      Today is a prefect day to do them in my opinion.

      2 Replies
      1. re: magiesmom
        grappitas Mar 24, 2013 09:09 AM

        thank you! exactly what i wanted to hear :)

        1. re: grappitas
          Gail Mar 24, 2013 10:38 AM

          Yes, do them in advance. I always do even when I have plenty of time. The fat will congeal in the fridge overnight and can be removed easily. Voila, no more fatty short ribs!

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