Short Ribs

The recipe for this little beauty is on my other blog: cookingwithrachel101.com.  But the cooking instructions for the steam oven are right here.  After you have seared the short ribs, and I do that in the same enamel coated cast iron dutch oven that I am going to cook them in, I will make the sauce.

  When the sauce is finished, nest the short ribs into the sauce, then place them WITH OUT the lid into the steam oven.

 Using the convection humid mode at 250 degrees, cook the short ribs until they are fork tender - only about 3 hours. I use the convection humid mode because of the braising liquid that is with the ribs.  They don't need any more added steam, they just need to keep the liquid they have.  Convection humid seals the cavity so no steam escapes.  You don't need a lid because the cavity of the steam oven is small enough that they don't dry out.  Follow the rest of the directions to finish the ribs after they have cooked, and enjoy.  Having a steam oven is so nice!