3 super easy suppers with PC^® World of Flavours French Style Braising Beef Short Ribs

Well done! You’ve made your pot of luxuriously tender . You could tear open a crusty baguette and call it a very cozy night. But maybe you have leftovers you’d like to take for a spin. Or perhaps you want something altogether different. Why not try these three very easy ideas that make those juicy ribs the star. 

Shred braised short ribs and add back into pot with 11/3 cups braising liquid. Cook 3-1/3 cups pasta, such as , and reserve 1 cup pasta water. Add cooked pasta to pot with ribs and sauce, tossing to coat, adding pasta water a little at a time, as needed, to bring the sauce together. Stir in 2 tbsp unsalted butter, tossing until pasta is coated and glossy. Fold in a handful or two of arugula until wilted. Garnish with chopped parsley and a generous amount of grated Parmesan cheese. 

Toss braised, shredded short ribs with a bit of braising liquid to moisten. Lightly toast four . Spread each bun with . Divide the short ribs between buns. Arrange on foil-lined baking sheet and top each with grated Gruyère cheese. Toast in oven until cheese is melted, about 5 minutes. Top with coleslaw and serve.

Stir a bit of or into braised, shredded short ribs. Pile short ribs into warm corn tortillas and top with cilantro, pickled onions and crumbled queso fresco or cotija cheese. Serve with lime wedges.