Boneless beef short ribs is kinda just beef isn't it?
For short ribs I like to do them slow and low in the oven. Brown first on the top of the stove then put in the oven at about 225 to 250 for 3 hours. This would be great done in your dutch oven. After browning you could also put them in the crock pot. But I like doing them in the oven. If you do them on the grill it is the same thing, slow and low and it is not fun to tend a grill for 3 or 4 hours.
It is a shame the bone was removed. If you don't want to go to the hassle of long slow oven cooking the meat would be great for a soup or stew. A stew would be fabulous. I have a "recipe" for a stew that would be great for you.
You will need:
1 Can whole berry cranberry sauce
1/2 to 1 Cup of horseradish
Carrots
Celery
onions
potatoes if desired
beef broth about 2 cups/ additional water if needed
1/2 tsp cinnamon
salt and pepper to taste
Brown the meat on all sides
Place in crock pot or dutch oven
in the pan you browned the meat add chopped up veggies and brown them a little
Add veggies to meat in pot
Add cranberry sauce and horseradish to pan you browned meat and veggies in. Stir around and lift browned bits off bottom of pan. Cranberry sauce will begin to melt down, add beef broth. Add to pot with meat and veggies. Add cinnamon and salt and pepper to taste. If you need to add a bit more liquid do so. Cook until meat is tender, 4 to 6 hours depending on temperature of oven or crock pot.
I like serving this with wide noodles rather than potatoes.
The 1/2 to 1 Cup of horseradish sounds like a lot but it is not over powering and mellows out. Since horseradish goes very well with beef this is a match made in heaven.
