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Off The Water
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Beef short ribs
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<blockquote data-quote="LonLB" data-source="post: 240917" data-attributes="member: 4391"><p>Well one of the lessons learned.</p><p></p><p>Slower is better I'm sure.</p><p>I got these in the oven because I waited so long. Then, honestly waited to long for that. I tried to rush them, by having the oven too warm.</p><p></p><p>I think I should have gone slower, and just had them the next day. Because they were much better the next day.</p><p>Any braising I do in the future will be a full day ahead. Flavors get much better after sitting for a day.</p></blockquote><p></p>
[QUOTE="LonLB, post: 240917, member: 4391"] Well one of the lessons learned. Slower is better I'm sure. I got these in the oven because I waited so long. Then, honestly waited to long for that. I tried to rush them, by having the oven too warm. I think I should have gone slower, and just had them the next day. Because they were much better the next day. Any braising I do in the future will be a full day ahead. Flavors get much better after sitting for a day. [/QUOTE]
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