Leftover Short Ribs
In our house, I make extra short ribs because my family enjoys having them the next day as leftover short ribs. Here are some ideas for what you can do with your leftover short ribs and please let me know in the comment section some of your ideas.
This is the perfect time of year to prepare braised short ribs in your Dutch oven or handy crock pot. The cooking magazines are filled with recipes for short ribs and no shortage of variations is available. I have a recipe for Crock Pot Short Ribs and one for Short Ribs with Asian Flavors braised more traditionally.
Typically, I make extra when I prepare them at home because I know the leftovers, including the luscious sauce made from the braising liquid, will be incredibly delicious. Besides, serving them the next day gives the cooking liquid 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
You can serve leftover short ribs on just about anything, which will be delicious. My favorite is rice, potatoes, couscous, risotto, egg noodles, or pappardelle pasta. Not always easy to find, but I'm seeing pappardelle in many more supermarkets these days. I found some at a decent price at Trader Joes, but you can also purchase pappardelle online 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 leave the meat on the bone, reheat, and serve.
There really is only so much else to do but make a salad and/or serve it with a side vegetable like sauteed spinach. The flavors from the braising liquids will 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.
Our girl keeps an eye on the cooking, hoping something will fall from the counter.
Some of My Favorite Pasta Recipes
Eric Illicitizen
Who the #$^%#$ has LEFTOVER short ribs? Eat 'em up!
eni
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.
Tex
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 deglazing ? Good luck !!
G. Stephen Jones
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.