You DO know that everything in the Aisle 3 frozen-meat case is 20% off the original fresh-meat price, don’t you? Of course you do.
So this is a great opportunity to make beef broth out of discounted short ribs and shank bones. They make the richest, silkiest, most flavorful broth you’ve ever tasted. Let the beef cool in the pot, chill and remove the fat the next day.
The French serve the broth as the first course and the meat as the second: pot au feu.
But you can use the broth for onion soup gratinee, or mushroom-barley soup, or minestrone, or beef borscht, or a hearty risotto.
The meat can be torn up and used any number of ways. It makes a great ropa vieja, with yellow rice and black beans.
Or a simple, delicious hash: sauté it with chopped onion and potato and add a bit of the broth.