Small quantity of boneless beef short ribs
I seldom see boneless beef short ribs at my supermarket, but I picked up two packs today totaling less than 2lbs. I could freeze them and wait for more quantity, but I'm wondering if anyone could recommend a simple one-day preparation. Maybe something involving some browning and then a few hours stovetop braise or a crockpot treatment? I've never cooked short ribs bone-in or boneless. I am aware of our threads and the popularity of jfood's recipe, which I'd definitely try if the quantity justified the three-day process.
Some conditions: i have some white but no red wine on hand. I do not have a pressure cooker. I have lots of spice options including Euro/Asian/Middle-Eastern. The ribs themselves are cut into strips about 1" around and 4-5" long. Thanks for any tips!
Thanks, everyone. I ended up making a Texas chili, which turned out great. I adapted a Tyler Florence chuck Texas chili recipe from online by cooking up onions, searing the short-rib beef in cubes, creating a spice mixture in a propeller grinder from toasted cumin, coriander, ancho, chili powder, paprika and oregano, and some other spices, and letting it cook thereafter in a crockpot for the workday with a couple of 28oz cans of whole tomatoes. On coming home I adjusted seasonings, added some fish sauce and sugar and ground-up tortilla chips for thickening. It's really terrific, and more in quantity than I would have expected from less than two pounds of meat.
re: Bada Bing
Nice. I find that short ribs adds a huge beefy flavor to the chili, which you don't get from ground beef.
Same goes for mole - add a mole sauce to seared short ribs and some additional liquid, braise overnight, the separate the meat from the sauce and reduce the sauce. You get extra beefy mole.
My husband did braised boneless short ribs a while back, using a CI recipe. They took significantly less time than bone-in ribs would take - a couple of hours maybe? Then they had him finish the sauce with a little plain gelatin to mimic the bone-y goodness.
(Also, I think he linked to my Korean-style ribs there, too - they involve an overnight marinade but they are so so good.)
(Edited: I actually went back and read the recipe, and it starts with 3.5 lbs. of boneless ribs, though I'm sure it could be halved.)
To 4Snisi and sbp: These are some interesting ideas! I'd never thought of either. Thanks!
On looking to Korean, it looks like a longer marinade would be required.
About the Texas chili: any pointers as to the proportions or technique of reconstituting and pureering chiles? In my Pantry I have a lot of ancho chiles and also home-dried thai chiles.