I'm trying to braise my short ribs for tomorrow.
They called for adding a bottle of wine and reducing by half before adding stock, covering, and putting in the oven. Recipe said this should take about 25 minutes over medium heat.
After 25 minutes (with some pretty serious bubbling), it looked like nothing had moved. I turned on a bit more heat and another half hour later, it had still barely reduced. I figure some of this was from the onions on the bottom settling, allowing the ribs to sink further, and thus raising the water level...but this seems crazy, it just wasn't reducing. what am I doing wrong?
I was worried about ruining it if I continued to let it simmer/boil any longer, so I added some stock and put it in the oven. But the pot wouldn't have even had room for the full 4 cups of stock. I'm pretty sure I am using the exact same pot pictured in the recipe so it's not a too-small pot problem.