Short ribs are trimmed from narrow beef rib and short plate sections. Small and square, short ribs are layers of meat and fat with pieces of rib bone. They are flavorful but tough; long, slow, moist cooking tenderizes them.
Use a kitchen scissors to snip sun-dried tomatoes into strips; spritz the blades with nonstick cooking spray so the tomatoes won’t stick.
Browning and draining the short ribs before continuing to cook them removes some of the fat.
Use several layers of paper towels to blot the fat from the surface of the cooking juices before adding the thickeners, or skim off the fat with a ladle.
For a crisp salad, combine lettuce, apple slices and walnuts, and serve with blue cheese dressing.
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