Q. Mike Asks: Hi Pam, for your Red Wine-Braised Short Ribs, can a crock pot be substituted for a Dutch oven to bake the ribs if I use a heavy skillet to do the sauteing? I’ve read that a crock pot can be used in an oven but only up to 400 degrees. Should it just be baked longer if that’s the case?
A. Michael, thanks for your question. If you’ve got a soup kettle, I’d use that to braise the short ribs rather than the crock pot. But if the crock pot says it’s good up to 400 degrees and you can get a good seal on the pot, then feel free to give it a try. I’d certainly cook it longer. Start by checking it at 2 hours. If it’s not fork tender, then just seal it back up with the foil, put the lid back on the pot and check it in another 15 to 20 minutes. Good luck!