Is there something different to do with boneless shortribs?
rainey | Oct 17, 2011 09:59 AMI'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.
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