short rib stew

[Val55]

I am having a few people over to watch the football game on Sunday and I have four lbs of boneless short ribs defrosting in the refrigerator. I've never made boneless short ribs before and I am not sure how to cut them. I was thinking that, because this is an informal gathering, I might just make a stew. I would cut up the boneless short ribs into 2" cubes and pretty much make the traditional recipe (brown the cubes with carrots, onions, celery garlic, wine, stock, thyme, bay leaf) with extra liquid. I would still braise it in the oven and let it sit overnight. The next day, I would slim the fat and heat it up on the stove top with potatoes and carrots and maybe throw in some peas towards the end.

Does this sound about right? I would brown some tomato paste when I first brown the meat and veggies for depth of flavor, but I don't particularly care of tomatoes with meat, so I am not interested in adding tomatoes.

[Uncle Bob]

Save the peas and tomato paste for another day......Add a can of Rotel at the beginning!

Enjoy!