"Janet Bostwick" > wrote in message >...
> 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

They are good when slowly smoke cooked but I'll leave those recipes
for the 'cue zealots. I like to boil,or more correctly, simmer short
ribs. I've always used ribs with bones (ribs without bones???) but it
will still work with your costco item. Take your meat and a stick of
celery , an onion, a couple carrots, all cut into a few pieces, a few
pepper corns and a whole clove or two and cover with water. Simmer
for 3 or 4 hours until meat is very tender. Skim the liquid while
cooking and strain and reserve and the broth for future use. You can
easily remove the fat when it cools. Serve the meat with your
favorite horseradish sauce or the following green sauce.

Green Sauce (Vinaigrette)

1/2 pint good olive oil
1/3 pint wine vinegar
s/p to taste
1 clove garlic crushed
6 green onions chopped finely
2 Tbs parsley chopped finely
1 hard boiled egg chopped finely
1 green pepper chopped finely
1 red pimiento chopped finely
1 Tbs Lea & Perrins sauce
2 Tbs capers

combine all ingredients, mix well and let sit for 2 hours before
serving.

This was an old San Francisco favorite as was the same cut served with
what was called Spanish Sauce which was mainly tomatoes, onions , and
green peppers simmered in olive oil.

D.M.