I don't cook meat often. Whats the best way to cook short ribs to add to a chili?
I want to make my chili vegetarian in the slow cooker and then I want to be able to add short ribs when I reheat it. I'm finding great recipes for short ribs, but most are for eating them as the meal. I like to cook the chili a day or two before I plan to eat it. Since I'm feeding vegetarians and non-vegetarians, I want to be able to add the meat when serving. Maybe I'm asking too much...Thanks for any feedback!!!
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2 Comments
If you like them falling off the bone which is traditional you need to simmer them in an auxiliary pot of chili. If you don't mind them as a less tender but wonderfully with a flavorful "chew" just serve them on a platter stacked beautifully as an addendum. I've done this and its delicious and rustic.