Quote:
Originally Posted by
Manton 
Boneless are fine. They may not develop the same flavor but they have other advantages. Cook them the same way you would bone-in.
Quote:
Originally Posted by
thekunk07 make ghoulash with them.
wrap 1-2lbs shortrib into a foil pouhc and coat with the following paste:
2 tbspn oregano
3 tbspn paprika
2 tbspn smoked paprika
4 tbspn tomato paste
1 tbspn l&p
cook at 250 for 4 hrs
reserve liquid.
in a dutch oven, brown 2 large vidalias in 2 tbspn olive oil. once soft, add the liquid, the meat (torn to bite sized pieces) and 4 tbspn vinegar. cook on low for 45mins. serve over egg noodles or elbow mac.
Thank you for the replies. I ended up braising them with mirepoix, red wine, water, and chicken stock. The short ribs ended up being so tender that I could not take them out of the pot without them falling apart. They were delicious but would have been better if I did not add water to the braising liquid diluting the flavors. The only reason why I added the water was to completely cover the ribs when they braised. I suppose it would have been better to just turn them every 30 minutes.
