What To Do With Leftover Short Ribs

January 8, 2012 4 Comments

What To Do With Leftover Short Ribs

Leftover Short Ribs

This is the perfect time of year to prepare braised short ribs in you Dutch oven or handy crock pot. The cooking magazines are filled with recipes for short ribs and there is no shortage of variations available. I have a recipe for Crock Pot Short Ribs as well as one for Short Ribs with Asian Flavors braised the more traditional way.

Typically, I make extra whenever I prepare them at home because I know the leftovers, including the luscious sauce made from the braising liquid is going to be incredibly delicious. Besides, serving them the next day gives the cooking liquid some time to let the fat surface to the top of your storage container and be removed making the dish less fatty, healthier for your diet and in my opinion, tastier than the original night.

What to Serve Leftover Short Ribs On

In my opinion, you can serve leftover short ribs on just about anything and they will be delicious. Rice, potatoes, couscous, risotto but my favorite is either egg noodles or pappardelle pasta. Not always easy to find but I’m seeing pappardelle in a lot more supermarkets these days. I happened to find some at a decent price at Trader Joes but you can also purchase pappardelle on line at Amazon.com.

On or Off the Bone?

I like it both ways. Often I’ll take the meat off the bone if I have time, but when in a hurry like in the middle of the week when I have about 20 minutes to put dinner on the table, I’ll just leave the meat on the bone, reheat and serve.

There really isn’t much else to do but make a salad and/or serve with a side vegetable like sauteed spinach. The flavors from the braising liquids are going to make this leftover dish incredibly tasty. I highly recommend next time you braise short rips, you prepare a few extra for another meal the next night or later in the week. Two meals from one dish, each both equally good.

Papperdelle for Leftover Shortribs

Found this egg Pappardelle at Trader Joe’s

Short Rib Ragu

Heating up the leftover Short Ribs Ragu

Our Lab/Rot/Hound Dog

Our girl keeping an eye on the cooking hoping something will fall from the counter.


Last modified on Tue 15 July 2014 9:49 am

Comments (4)

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  1. Eric Illicitizen says:

    Who the #$^%#$ has LEFTOVER short ribs? Eat ’em up!

    • eni says:

      Eric Illicitizen, when you have a table full of short ribs and you fill your plate, ate so much that you can’t eat anymore from your own plate you are not going to throw it away right! why not take them home and leave it for the next day. If you can’t say anything nice, don’t say anything at all.

  2. Tex says:

    I too am a stay-at-home dad. It’s called RETIRED. Like to cook. Will follow your blog.

    Questions: Do you shred the beef or do you chop it like Pulled Pork ? Or does it even matter ?

    Is the Port better than a dry red wine for deglacing ?

    Good luck !!

    • Tex, I’m finding there are a lot more of us stay-at-home dads around. If doesn’t really matter if you shred it, chop it or leave as large pieces. It really depends on how you enjoy serving it. As for ports versus dry red wine, I have read that ports are better for “chocolate sauces, chocolate cakes, Port reduction syrup, and savory Port sauces for steaks with blue cheese”, but I use them for many of my reduction sauces especially when I’m not opening a red wine for dinner or the red wine is so good I don’t want to cook with it but consume it. I typically have a bottle of Port open for cooking purposes. If handled properly, it can last a long time.

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