Janet Bostwick wrote:
> My Costco has begun carrying boneless shortribs. They are trimmed out
> pretty nicely, but still have enough internal fat to be interesting.
> I've tried the ribs in a couple of marinated-grilled recipes so far
> and have been very pleased with the meat and flavor. Do any of you
> have favorite recipes using shortribs, particularly not for the
> grill. I was thinking more of winter time recipes.
> Janet

Emeril came up with this one.

Short Rib Bourbon Stew

4 lbs. beef short ribs, cut into individual ribs
salt & pepper
1 c. all purpose flour
1/2 c. olive oil
1/2 c. bourbon
3 Tbs. chopped garlic
2 Tbs. fresh thyme, chopped
4 c. beef stock
1 pt. pearl onions
1 c. baby carrots or sliced carrots
1 c. sliced turnip
1-1/2 lb. new potatoes, quartered
1/4 c. chopped parsley
2 Tbs. chopped horseradish

In a mixing bowl, season the short rib meat with salt & pepper. Toss with
flour and mix well. In a large dutch oven, at 1/2 c. oil. Add the meat and
brown it well.

After 3-4 minutes, take the ribs out and set asize. Add 1/2 c. bourbon to
deglaze the pan, then stir in beef stock. Add garlic, a couple of bay
leaves and a teaspoonful of black pepper. Add the short ribs back to the
pot. Cover and simmer on low for 2 hours.

In a mixing bowl, mix pearl onions, baby carrots, turnips, new potatoes with
salt & pepper. Add vegetables to the stew and cook for 1/2 hour. Stir in
chopped parsley and the horseradish. Check for seasonings; adjust with salt
& pepper if needed.