You are reading a single comment by @deleted and its replies. Click here to read the full conversation.
  • does slow cooking on a rack covered with foil with wine etc. underneath to create steam result in a different texture / favlour than cooking it in its own juices in a pot?

  • Short rib isn't really going to benefit from searing.

    Own juices in a pot for that long would probably give you beef soup.

    You could always sous vide it...

About

Avatar for deleted @deleted started