Chef Forum banner
1 - 1 of 1 Posts

2 Posts
Discussion Starter · #1 ·
I am looking to perfect our shortribs... 

I believe the key is loooowww and slooowwww...

I am first testing a 12-hour braise at 200 degrees. We usually braise shortribs in 2" pans, braise pork shoulder in 4" but usually only for a couple of hours. I am considering purchasing a braiser pan.. but is it worth it? If so, what's your favorite?

If not, I'm thinking a 6" braising pan will work just the same? Thoughts?
1 - 1 of 1 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.