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Sep 12, 2013 04:15 AM


Just made Aziza's Short Ribs with Preserved Lemons. I should have heeded advice that the brining of the shortribs made a sauce closely resembling the Dead Sea. (Not exactly the meal you want to begin your fast with on Kol Nidre) Thinking about chucking the entire dish, but thought I would inquire whether it might be saved by just recooking the shortribs at 250 with mirapoix, wine and stock (maybe a tiny amount of the sauce) What a conundrum!

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  1. You want to get the salt out. Put the ribs in plain water to soak. Make a new sauce from scratch, without any salt. Reheat in the sauce.

    No guarantees, but it might be edible.

    Or just make a couple peanut butter and jellies and chalk this one up to the learning process. We all have them.

    1. If you have any home-made UNSALTED stock .. beef, chicken, veggie, or just plain unsalted water -- I would gently simmer the ribs in that with at least two russet potatoes cut into a rough dice. Reasoning: anytime you want to reduce the saltiness of a liquid such as soup or anything cooked in liquid, potatoes will absort the salt and pull it out. I would simmer maybe twenty minutes. It's not like you want the short ribs medium rare!

      A major part of your problem may be that you brined the ribs, and that's a salty process, then used preserved lemons, which are preserved in a serious amount of salt! How did you treat your preserved lemons? Did you scrape out the fruit part of the lemon, then rinse the peel under running water before dicing and adding to your sauce? I preserve my own lemons, and I salt a dish one of two ways: Either I wash the lemon rind/zest very well and salt the dish as usual, or I use ONLY the salt in the lemons until the sauce/dish is done, THEN I taste and if added salt is needed, I add it then with a gentle kosher salt. Sea salt is often much harsher than standard kosher salt.

      Mazel tov! '-)