Why do braised short rib recipes have you refrigerate overnight? Doesn't that induce warmed over flavor?

I've noticed most braised short rib recipes have you refrigerate everything overnight and then reheat the next day after skimming off the fat (for instance, this Bouloud recipe).

Is the purpose of this only to solidify the fat to remove it? Or is there a flavour reason?

I tend to notice some kind of flavor change in reheated braised beef, and I'm not a fan of it. Eating braised beef prior to refrigerating tastes much better to me. I'm wondering if this is Warmed Over Flavor as described here. I notice this even in restaurant short ribs.

submitted by /u/ronlovestwizzlers
[link] [comments]

from AskCulinary https://ift.tt/dopyBIe
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods