Recent content by notepad

Ah, that's it. In any case, I kept the lid close, for all that I know... I understand the only reason for what happened is, that it wasn't as closed as it could've been. Next time I'll close it on top of the stove and make sure there isn't any apparent evaporation before I put it in the oven...

I braised the ribs with olive oil, if that's what you mean... Then added 50-50 red wine and beef stock. A lovely Gordon Ramsay recipe.

Hey guys, Yesterday I prepared some beef ribs with my new cast iron, same recepie I always use. Quick sear on the stove top and into the oven for 4 hours and 170 degrees celsius; lid closed. Usually the ribs are soft and juicy, but what I took out of the oven was quite hard to even call food...