Small quantity of boneless beef short ribs

[Bada Bing]

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!

[Bada Bing]

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.

[sbp]

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.

[Krislady]

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.

http://darksideofthefridge.wordpress....

(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.)

[Bada Bing]

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.

[sbp]

short ribs make the best Texas chili. No beans. I use a tiny bit of tomato paste, the rest is reconstituted dried chiles (pureed) and spices.

[4Snisl]

I'd marinate bulgogi-style, sear them up, and wrap them in lettuce with some julienned daikon/radish. Or you can do your homemade version of the Korean taco craze....:)