A few days ago I braised short ribs in wine, stock, some vegetables, and some spices. When the short ribs were done, I reduced the braising liquid by about half and used it to sauce the ribs. Now the ribs are gone but there's plenty of that good reduced braising liquid/sauce left.
What can I do with it? Can I use it as a soup base? Should I put it on top of noodles or rice? What else do you do with such tasty leftovers?