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Can I cook your Braised Short Ribs on the stove top?

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Q.  M Chudnov Asks: In USA Weekend, you have a wonderful Red Wine-Braised Short Rib recipe.  My question is can the whole recipe be made on the stove top in the Dutch Oven? I don’t know if my old Dutch Oven can take the heat of the oven itself & don’t want to buy a new, oven-safe Dutch Oven. Please advise. I’d like to try this recipe.

A.  Thanks for your question. Braised short ribs are really just stew and any stew can be made on top of the stove. That said, I still prefer my stews cooked in the oven. If you’re worried about your Dutch oven simply dramatically reduce the oven temperature. In fact, in my first book, The Perfect Recipe, the suggested oven temperature in my recipe for beef stew is 250 degrees. Of course it takes a lot longer–figure 3 hours–and stew juices aren’t as rich but it’s a very good method for making stew. Let me know how your short ribs turn out!

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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