On Sun, 29 Nov 2009 10:44:44 -0600, Melba's Jammin' wrote:

> Settle down, Sonny. :-) I was just curious!
> I was also curious about something else but now I'm not sure I want to
> ask because I don't want you gettin' all prickly on me. "-)
> Oh, what the hey, I'll take my chances: When you say you braised your
> short ribs, like how much liquid were you using (lobster stock and
> beef)? To cover the meat? No more than that, right?
>
> IME, by the time I've skimmed the fat, what's left is not much and is
> thicker than plain ol' LOBSTER stock. So I was wondering why you
> thickened it? Just curious is all - maybe you're doing something I
> should be doing and don't. That's all. Just curious, doncha know.
> <grin>

You sure ask a lot of questions, you nosy old bag!

Witness:
http://i49.tinypic.com/mselh1.jpg

I have a pretty tight lid (and ass) and it never comes to a boil, so
I get very little evaporation. About 2/3rds of the way through I
added 6oz of Clamato juice, as well. The meat also exudes a fair
amount of moisture (short ribs shrink a lot). I would never let the
liquid come down to less than half the height of the meat when doing
ribs. Then the sides of the ribs start to dry out and they get
funky.

I would say I started with 4 cups of liquid and ended with 3 cups.

-sw