I’m going to make this recipetonight but since this is a smaller dutch oven and there’s only two of us, I plan on buying only 4 short ribs instead of 12. Should I just keep the sauce measurements the same for lots of sauce (I’m going to serve it on egg noodles) or cut it in 1/4?? It seems a little extreme to go that low and I want plently of sauce but I don’t want to be boiling my little happy short ribs either. Maybe 1/2 the sauce recipe for 4 ribs? Answer needed by 1:00 PM PST when I’m going to the store :).
1/2 sounds like a good idea. Too much or too little might make it difficult to control the termperature, and as you say, boil the ribs. Too little may not cover the ribs sufficiently (although it seems like you don’t need that much).
Anyway I’d cut the broth and cream in half but stay the same on everything else. Should end up with extra sauce that way but I’m sure you’ll find good use for it!
IMO keeping the full allotment of sauce wouldn’t get flavorful enough with only 4 ribs worth of brown bits on the pan.
It ended up being a moot point - I ended up getting 8 ribs, which I browned in batches. I made the full sauce but ended up taking about a 1 1/2 cups of liquid out to prevent spillage since it’s not a real big dutch oven. So far…smells amazing :). Thanks all.
