Is there something different to do with boneless shortribs?
I'm attempting to clean out my fridge and freezer for the holiday onslaught. So I'm forcing myself into using up what's on hand. Tonight is boneless shortribs.
We've had them quite a bit recently. We've had them braised, cubed as stew and minced as Cottage Pie. What else would have a different look and flavor? Think I could pound them out like a Swiss steak? Or maybe slice them thin like stroganoff?
I'd loved to hear your ideas.
braise and mix with egg noodles (per your stroganoff idea)
Here's an idea from Tom Valenti: grilled short rib & horseradish sandwich. Braise short ribs, let them cool, cut into 1" thick slices. Swirl some grated horseradish into braising liquid. Grill the short-rib slices over high heat until caramelized, repeat on other side. Or sear in saute pan w/2 T olive oil over high heat. Sandwich between good bread & dress with/ dip into horseradish braising liquid. Yum!
Braised short rib ragout over rigatoni: sear the ribs with S&P in olive oil, set in baking dish, saute onion and garlic, add hand crushed peeled tomatoes, 1 C red wine, 2 C beef stock. Slice carrots into the baking dish, add sauce, cover and braise at 325 for 3 hrs. Remove beef. puree sauce to smooth(er). Pull beef apart with forks. Add beef back into sauce. Ladle over rigatoni or pasta of choice. Sprinkle parmesan on top.