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