If you just so happened to snack too much on delicious cheeses while waiting for the short ribs to cook, you'll probably have leftover ribs. Refrigerate them in a closed container; when you're ready to use them, take them out in advance so they come to room temperature. Skim the orange congealed fat off the top of the sauce, and peel the meat off the bones. This will be a messy task; there is no way to do it without getting your fingers in every crevice of that meat, shredding it and making sure no sinew or bone gets mixed up in your precious meaty pile. Put the shredded, cleaned meat back into the sauce. Cook some pasta (I used whole wheat rotelli) and toss it all together with freshly grated parmesan in a heated bowl; voila, a new meal.
No comments:
Post a Comment