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IMO
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 Thu, Apr 14 2022, 1:02 pm
I can either cook the short ribs in the crock pot overnight, but I’m afraid it will taste like cholent, and they are a real treat for us for Pesach.
Alternatively, I can cook them and drain once cooked, so that I can heat them up for lunch on the hot plate.
Which do you suggest, and if the latter, can you give me a recipe? I’ve only braised them in the past; because it’s shabbos it would be better if cooked dry but I still want it tender and succulent obviously.
Thanks in advance!
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mha3484
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Thu, Apr 14 2022, 1:04 pm
I watched a dry roasted recipe on bon apetite that looked soooooo good. https://www.bonappetit.com/rec.....olata
There is no sauce so you can warm on the hot plate.
For pesach I would either leave out the topping or make it with a sub for the breadcrumbs.
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IMO
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Thu, Apr 14 2022, 4:07 pm
| mha3484 wrote: | I watched a dry roasted recipe on bon apetite that looked soooooo good. https://www.bonappetit.com/rec.....olata
There is no sauce so you can warm on the hot plate.
For pesach I would either leave out the topping or make it with a sub for the breadcrumbs. |
Thanks, looks delicious!
I took the meat out the package and although it says flanken, it’s one big chunk, uncut. Assume it will still work?
Any other recipes tried and true?
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