|In all my years of cooking for my family I never had any kind of a pan that allowed me to fry something on the stove and then cover and put it in the oven. I just heard a great recipe on the radio which I'll post below and it calls for such a pan. I know there is lots out there but have no idea what to get. I don't want to pay alot of money unless that's necessary. I'm only cooking for two these days but have a renewed interest in cooking. I love this forum and hearing from many others who still enjoy cooking.
Thanks much and Happy Valentines Day!!
Braised Beef Short Ribs from
Tra Vigne Restaurant in St Helena, California. Recipe provided by shared by Gene Burns, KGO Radio
For the brine:
For the short ribs:
Make the brine by combining water, sugar, salt, bay leaf and juniper berries in a pot and simmering over medium heat until the sugar and salt are dissolved. Cool the mixture to room temperature. Add the short ribs to the brine and chill, covered, in the refrigerator for at least four and up to 24 hours (longer is better).
After brining, remove short ribs from the brine and pat dry with paper towels. Discard the brine. Preheat the oven to 325 degrees. Heat vegetable oil in a heavy ovenproof pot with a tight fitting lid over medium high heat on top of stove with the lid off. Sautι the ribs in the heated vegetable oil in batches until browned on all sides. Set aside on a platter.
Add the onions, carrot and garlic to the pot and cook over moderate heat, stirring occasionally, until vegetables are golden, about eight minutes. Stir in stock, wine, vinegar and tomatoes, scraping up any brown bits on the bottom of the pan. Add the ribs and any juices on the platter to the pot and bring to a simmer. Cover the pot with the lid and transfer to the preheated oven.
Braise in the oven until meat is tender, about two and a half to three hours. Remove ribs from sauce and discard garlic skin, which should have separated from the cloves of garlic. Serve the ribs with the sauce on the side.
This dish is even better if cooked a day ahead, chilled overnight (leaving the ribs in the sauce) and reheated the next day. Remove solidified fat before reheating.
|I have many pans, a Lodge cast iron dutch oven, a Cuisinart enameled cast iron dutch oven - small, and two aluminum, hard anodized saucier pans, this HUGE one, and a smaller 5 quart saucier, and this one, too. I'm not sure how I ended up with so many (probably a Friday sale at Amazon.com). |
I use the really huge one for Osso Bucco, and if I'm making a lot, I'll use the other big one to sear and brown the additional meat, the put them all together in the biggest one and put it in the oven.
I use the smallest for chili, American Chop Suey, beef stew, etc.
I'm going to try your recipe, I certainly have the pots and pans for it.
|O my! I was going to recommend that exact Calphalon pan, or a smaller version. Nobody needs something that big. I called it my jambalaya pot. I gave it away because it didn't work on my induction cooktop but it's a pretty nice one (technically it's on "long-term loan" because I couldn't GIVE it away). Mine was an Amazon sale too. Watch out for those! |
I also have a cast iron dutch oven thing. It's OK for jambalaya too.
|It's interesting to me that the best pan today is so expensive. I've only heard that name recently. What did our mothers use? Probably just cast iron or a thin enamel roaster? I don't plan to do a ton of cooking but thought I'd like to have the right pot for such a dish, not I'm not sure sure I can spend that amount of money. |
Thanks for your advice
|Just wanted to say that I made this recipe this weekend in a Chantal dutch oven purchased at TJ Maxx for $40. It turned out great! Thanks for sharing the recipe.|
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