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Beef short ribs - seeking advice about cooking in advance!

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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.

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

    2 Replies
    1. re: magiesmom

      thank you! exactly what i wanted to hear :)

      1. re: grappitas

        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!

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

      1 Reply
      1. re: mwhitmore

        the recipe is a braise. see link.