Comments

Braised Short Ribs In Marinara Sauce with Spaghetti — 6 Comments

  1. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Hi David,
    I’m going to make this for a group of 24 people. Can you tell me should I double, triple or quaddruple this recipe? I’m thinking I willl need to cook it in batches because the only pan I have big enough is tall pasta pan and I don’t know if the bottom will cook better than the meat on top, hmmm. I guess I could keep stiring it but now sure if that is a good idea. I don’t even know if it will all fit in my crock pot. Any suggestions? Thank you David!

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Debby,

      Thanks for asking. I do have a few suggestions for you.

      You’ll have to prepare things separately and then combine them. This is a lot of food so the stove top method really won’t work when you’re cooking for that many people.

      You’ll have to make the sauce separately from the short ribs and then combine them and bake it.

      The pasta can be done in your tall pasta pan but I’d cook the ribs and sauce in the oven.

      I’ll send you a detailed email explaining the methods I would use.

      I’m almost done writing it now so check your email for it 🙂

      David

  2. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    Made this last night and it was wonderful…. I skipped the de-glaze part b/c I didn’t understand it and didn’t know what kind of wine to use (red/white). By not making the “fond” I don’t know what I’m missing out on. This was yummy!!! The pork just fell apart I love it when it is fork tender.
    Thank you David!

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Debby,

      I’m so glad you like it, it’s one of my favorite Italian dishes 🙂

      I’m sorry I forgot to add the wine to the ingredient list (Oooops!). I used a Merlot (red) in mine.

      “Fond” (it’s a cooking term) is the little bits of stuff that stick to the bottom of the pan when frying the short ribs and veggies. By adding the wine to the hot skillet it basically “cleans” the bottom of the pan of all those little bits (the fond) and mixes it into the liquid giving it a richer flavor.

      When you added the water and tomato sauce and gave it a stir you basically “de-glazed” (cleaned) the fond (little bits) from the bottom of the pan so you’re not really missing out on anything but the extra flavor of the wine.

      I hope this explains that step and thank you for trying the recipe and I hope to see you back for more!
      Happy Cooking!
      David

  3. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    it looks like you rinsed your pasta in water after you boiled it!

    • VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)

      Hi Will,

      I’ll rinse pasta sometimes when I think I’ll be saving some for another time, it keeps it from sticking together. A little olive oil also helps.
      David

Leave a Reply

Your email address will not be published. Required fields are marked *

20 − 7 =

Top