For me, they would be perfect for beef stew! Either with vegetables over rice or with vegetables and potatoes...
I agree. Here's a recipe we used to make all the time.
Stout-Braised Short Ribs
1/4 cup packed dark brown sugar
1 tablespoon paprika
1 tablespoon curry powder (preferably madras)
2 teaspoons ground cumin
2 teaspoons black pepper
2 teaspoons salt
1 teaspoon dry mustard
4 to 4 1/2 lbs short ribs in 4 inch pieces (3 lbs if boneless)
4 medium leeks (white and pale green parts only), chopped (2 cups)
3 tablespoons olive oil
4 medium carrots, chopped (2 cups)
3 celery ribs, chopped (1 1/2 cups)
2 bay leaves
1/4 cup chopped garlic (5-6 large cloves)
1 3/4 cups beef broth (14 oz)
2 12-ounce bottles of stout
2 (14-15 oz) cans diced tomatoes
Special Equipment: a wide 6-qt heavy non-reactive pot with lid
Accompaniment: buttered egg noodles tossed with chopped fresh parsley
Put oven rack in lower third of oven and preheat to 375F.
Stir together brown sugar, paprika, curry powder, cumin, pepper, salt and mustard in a small bowl.
Pat ribs dry and arrange in a single layer in a shallow baking pan and coat with spice mixture. Marinate uncovered in fridge for at least 1 hour.
Wash leeks in a bowl of cold water, agitating to loosen any grit. Lift out and drain in colander.
Heat oil in pot over high heat to just before smoking, and quickly brown ribs on all sides in small batches. Transfer meat to a large plate and then add the leeks, carrots, celery and bay leaves to pot and cook over moderately low heat, stirring occasionally, until vegetables begin to soften, about 3 minutes. Add garlic and cook, stirring, about 1 minute.
Add broth, beer, and tomatoes with their juice, then add ribs with any juices and remaining spices accumulated on plate and bring liquid to a boil, uncovered. Cover pot and transfer to oven, then braise until meat is very tender, 2 to 2 1/2 hours.
Skim off excess fat from surface of sauce. Discard bay leaves.
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Topic: Suggestions for Boneless Chuck Short Ribs (Read 842 times)