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"Left over" tender short ribs

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"Left over" tender short ribs

SarahInMinneapolis | Jan 29, 2012 07:52 PM

I make an awesome beef stock using both short ribs and traditional soup bones. Then I turn the that stock into beef barley soup and French Onion Soup. But I always have more beef short ribs than I need for the beef barley soup. Anyone have any ideas how to make a delicious sauce to reheat some of those short ribs for a different meal? Thanks! [The short ribs have been simmered for five hours with the traditional stew of stock veggies and spices. Super delicious and tender meat.]

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