Best Leftover Short Rib Recipes You’ll Love
Short ribs are a rich, flavorful cut of meat, but leftovers can be tricky to repurpose. Instead of reheating them the same way, why not transform them into something new and delicious? With their deep, beefy taste and tender texture, short ribs are the perfect base for a variety of creative dishes.
Shred them into tacos, fold them into creamy pasta, or use them as the star ingredient in a comforting stew. Their intense flavor also makes them ideal for fried rice, sandwiches, or even gourmet-style nachos. If you have extra sauce from braising, you can incorporate it into soups or reduce it into a glaze for another meal.
Repurposing leftovers isn’t just about avoiding waste—it’s an opportunity to elevate your cooking. By thinking beyond the usual, you can turn last night’s dinner into something just as exciting the next day. Whether you want a quick meal or an impressive dish, your leftover short ribs are a shortcut to bold, satisfying flavors.
In this post, I’ll share some of the best ways to give new life to your short rib leftovers. Get ready for easy, delicious ideas that will make you look forward to leftovers!
What to Do With Leftover Short Ribs
Shred the leftover short rib meat and use it as a filling for tacos. Warm up some tortillas, add the shredded meat, and top with your favorite taco toppings like salsa, avocado, cheese, and cilantro.
Chop the leftover short ribs into small pieces and sauté with diced potatoes, onions, and any other veggies you like. Season well with salt, pepper, and herbs for a flavorful breakfast or brunch dish.
Shred the short rib meat and incorporate it into your favorite pasta sauce. Toss it with cooked pasta for a hearty and comforting meal.
Pile the shredded meat onto a toasted bun or bread, add some melted cheese if desired, and any other toppings like caramelized onions or pickles for a satisfying sandwich.
Chop up the leftover short ribs and stir-fry them with cooked rice, vegetables, and soy sauce for a delicious short rib fried rice dish.
Make a rich and flavorful soup by adding the leftover short ribs to a pot of broth along with vegetables like carrots, celery, and potatoes. Simmer until everything is heated through and the flavors meld together.
Use the shredded meat as a topping for homemade pizza. Add some caramelized onions, mushrooms, and cheese for a gourmet twist.
Layer the shredded short-rib meat between tortillas, cheese, and any other fillings you like. Grill until crispy and golden brown for a tasty quesadilla.
Place the shredded short rib meat in a baking dish, top with mashed potatoes, and bake until heated and golden brown for a comforting shepherd’s pie.
Mix the shredded short rib meat with cooked rice, cheese, and herbs, then stuff the mixture into bell peppers. Bake until the peppers are tender, and the filling is heated through.
Pasta Ideas
Using leftover short ribs on pasta is a no-brainer. There are so many ways to use them. Here are a few:
- Short Rib Pappardelle: Shred the leftover short rib meat and toss it with cooked pappardelle pasta and your favorite pasta sauce. Garnish with freshly grated Parmesan cheese and chopped parsley for a gourmet meal.
- Short Rib Ragu: Use the shredded short rib meat to make a rich and flavorful ragu sauce. Simmer the meat with diced tomatoes, onions, garlic, and herbs until it’s thick and hearty. Serve over cooked pasta like rigatoni or fettuccine.
- Short Rib Lasagna: Layer the shredded short rib meat between sheets of lasagna noodles, ricotta cheese, marinara sauce, and mozzarella cheese. Bake until bubbly and golden brown for a comforting and indulgent meal.
- Short Rib Carbonara: Add the shredded short rib meat to a classic carbonara sauce made with eggs, Parmesan cheese, pancetta or bacon, and black pepper. Toss with cooked spaghetti for a decadent pasta dish.
- Short Rib Bolognese: Transform the leftover short ribs into a rich and meaty Bolognese sauce. Simmer the shredded meat with onions, carrots, celery, tomato paste, and red wine until it’s thick and flavorful. Serve over cooked tagliatelle or spaghetti.
- Short Rib Stuffed Shells: Stuff cooked pasta shells with a mixture of shredded short rib meat, ricotta cheese, spinach, and herbs. Arrange the stuffed shells in a baking dish, cover with marinara sauce and mozzarella cheese, and bake until heated through and bubbly.
- Short Rib Mac and Cheese: Mix the shredded short rib meat into your favorite macaroni and cheese recipe for an extra indulgent twist. Bake until bubbly and golden brown for a comforting and satisfying meal.
- Short Rib Linguine with Mushrooms: Sauté sliced mushrooms in butter until golden brown, then add the shredded short rib meat and cooked linguine pasta. Toss everything together with a splash of cream or broth for a creamy and luxurious pasta dish.
These pasta dishes will surely be a hit with your family and friends, and they’re a great way to use leftover short ribs in a delicious and creative way!
Leftover Short Rib Soup
Ingredients
- 2 pounds leftover cooked short ribs shredded
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 6 cups beef broth or vegetable broth
- 2 cups tomatoes diced
- 1 cup peas frozen
- 1 cup corn frozen
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper to taste
- olive oil for cooking
- fresh parsley for garnish
Instructions
- Heat a drizzle of olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.
- Stir in the shredded short rib meat and cook for another 2-3 minutes to heat through.
- Pour in the beef or vegetable broth and diced tomatoes. Add the dried thyme and rosemary—season with salt and pepper to taste.
- Bring the soup to a simmer, then reduce the heat to low. Cover and let the soup simmer gently for about 20-30 minutes to allow the flavors to meld together.
- Taste the soup and adjust the seasoning if needed. If the soup is too thick, add more broth or water to reach your desired consistency.
- Add the frozen peas and corn to the pot and cook for an additional 5 minutes until heated through.
- Ladle the hot soup into bowls and garnish with chopped fresh parsley.
- Serve the short rib soup hot, accompanied by crusty bread or your favorite side dish.
4 Responses
Who the #$^%#$ has LEFTOVER short ribs? Eat ’em up!
Eric Illicitizen, when you have a table full of short ribs and you fill your plate, ate so much that you can’t eat anymore from your own plate you are not going to throw it away right! why not take them home and leave it for the next day. If you can’t say anything nice, don’t say anything at all.
I too am a stay-at-home dad. It’s called RETIRED. Like to cook. Will follow your blog.
Questions: Do you shred the beef or do you chop it like Pulled Pork? Or does it even matter ? Is the Port better than a dry red wine for deglazing ? Good luck !!
Tex, I’m finding there are a lot more of us stay-at-home dads around. If doesn’t really matter if you shred it, chop it or leave as large pieces. It really depends on how you enjoy serving it. As for ports versus dry red wine, I have read that ports are better for “chocolate sauces, chocolate cakes, Port reduction syrup, and savory Port sauces for steaks with blue cheese”, but I use them for many of my reduction sauces especially when I’m not opening a red wine for dinner or the red wine is so good I don’t want to cook with it but consume it. I typically have a bottle of Port open for cooking purposes. If handled properly, it can last a long time.