We made these once and ate them twice. They’re great in a rice bowl as written, and we also made tacos with the leftovers in some warmed Siete Foods tortillas with smashed avocado, kale slaw and pickled onions. It made very fancy tacos!

I tried these with both boneless and bone in short ribs and have to say I prefer the former here. It's easier to get those into pieces and manage in the pot. They do cook a bit faster as well. Because they take up less volume, I would assume for about 2.5 lbs. boneless and 3.5 lbs. bone in. The recipe shoots down the middle and honestly, it'll work either way, we just want enough liquid to cover the ribs most of the way, but not entirely submerged.

If you are making these for company, they can absolutely be made a day or two in advance and reheated gently after you peel away the extra fat cap on top.

Read all the topping options and shop to your preference!