Quick question. I have a great beef short rib recipe for the dutch oven that's easily converted to the pressure cooker with great results. Basically, sere ribs, create braising liquid (wine, stock, veggies, etc.) and cook. I'm running a hangover MASH unit on New Year's Day for several friends and want to get as much prep done before they arrive. Can I sere meat, create braising liquid, and combine in a pressure cooker overnight in the fridge? Then simply put on the stove and cook the following day? just want to be sure of food quality/safety.
Edit: Thanks everyone, just finished cooking them fully now and will reheat tomorrow for the crowd. The veggies noted above were the mire poix for the braise. I plan on serving them over carmelized onion mashed potatoes and carrots made separately. Happy New Year all!
Submitted December 31, 2016 at 08:47AM by JackBurtonPorkChop http://ift.tt/2iRa4gz
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