Short ribs are at the top of my list of winter comfort foods. The lowly-simmered, decadent beef with its rich sauce and deep flavors warm the body and the soul.

When I take the time to make Make Ahead Short Ribs, I often double the recipe so I have leftovers. While it’s easy and delicious to simply reheat the short ribs and have them with mashed potatoes, here are two of my favorite ways to use leftover short ribs.

Short Rib Soup

Short Rib, Mushroom and Barley Soup

Ingredients:

• 3 Tbsp. vegetable oil
• 1 pound beef bones (ideally with marrow)
• 1 medium Spanish onion, chopped into small dice
• 2 carrots, chopped into small dice
• 3 celery ribs, chopped into small dice
• 1 pound button mushrooms, sliced
• 1 tsp. dried thyme
• 1/2 tsp. each salt and pepper
• 2 32-ounce cartons of beef broth
• 1/4 cup dry Marsala wine or white wine (optional)
• 3/4 cup barley, rinsed in cold water
• 2 cups shredded leftover beef short ribs
• 4-inch long piece of Parmesan rind

Directions:

1. Pour the oil in a large, heavy pot over high heat, and heat up for 30 seconds.  Add the bones and cook for 2 minutes, or until browned.
2. Add the onion, carrot and celery to the bones in the pot, reduce heat to medium heat and cook the vegetables for 4 minutes.  Add the mushrooms and cook an additional 3 minutes.
3. Add the spices, the broth and the wine, if using.  Bring the heat to low and simmer partially covered for 20 minutes.
4. Add the barley, short rib meat and the Parmesan rind, if using, to the pot and simmer partially covered for another 30 minutes over low heat.
5. Remove and discard the bones and serve.

Makes 6 servings.

Short Rib Panini

Short Rib Panini

Ingredients:

• 2 Portuguese rolls, or other favorite bread
• 2 tsp. vegetable oil
• 1 cup shredded leftover short rib
• 4 slices Gouda cheese, or other melting cheese like Fontina
• 2 tsp. Balsamic vinegar
• 1/2 cup mâche or arugula

Directions:

1. Warm a Panini press or heavy skillet over medium heat.
2. Cut the rolls horizontally and brush them with the oil.
3. Add 1/2 cup of short rib to each roll then top with 2 slices of cheese each. Drizzle the balsamic vinegar over the meat and cheese.
4. Place the sandwiches on the Panini press, close and cook until golden brown, about 2 minutes. If using a skillet, simply weight the sandwich down with a second skillet and flip the sandwich after 1 minute or until the first side is golden brown.
5. Divide the mâche or arugula between the two sandwiches, cut on an angle and serve.

Makes 2 Panini.

If you have clever short rib leftover ideas, please share them!

Veronique