I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this simmer for 2-3 hours.
When I return to the pan after 2 hours, most of the stock has boiled away (and not into a thick sauce) , despite turning the heat down, and I'm left with blackened vegetables, under the ribs. I've watched the video and it appears I'm not missing anything but for the life of me I can't get the same results.
The recipe is here: http://www.bbc.co.uk/food/recipes/rib_rag_28935
Best Answer
I do agree with the comments about using the proper temperature and simmering. It can be difficult to achieve that perfect simmer, especially with a lidded pan, but quite worth the effort.
Please see this from CookingLight as it gives very good information about boiling and simmering and how to get to where you want to be.
Another thing would be to check on it more frequently (after achieving the simmer). 500 ml of liquid is not a huge amount, especially with a 2 - 3 hour cooking time. (You will surely have some evaporation, even with a lidded pan, and the amount can vary from one time to another.) If you see that the liquid is getting too low you can add more.