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< Back House of Meats: Weber - Grilled Cod Loins or Sea Bass with Shrimp Prep Time: 20 minutes Cook Time: 10 minutes Serves: 1 Level: Intermediate About the Recipe House of Meats presents a delightful recipe for grilled cod loins or sea bass with succulent shrimp. This elegant dish is perfect for entertaining guests or enjoying a special meal with family. The combination of tender fish fillets and flavorful shrimp, prepared on the grill, is sure to impress even the most discerning palates. Ingredients 2 - House of Meats 6 oz. Cod Loins . 10 - House of Meats Large Shrimp, peeled and deveined. 1 - Red Onion , chopped. 2 Tbsp Fresh Cilantro, chopped. 1 - Red Bell Pepper, chopped 1 - Ear Corn on the cob, husked. Salt , to taste Black Pepper , to taste. Olive Oil. 1 tsp Fresh Ginger. 4 - Lemons , juiced. 1 - Orange, juiced. ½ cup Olive Oil. 1 tsp Kosher Salt. Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Prepare the grill for direct cooking over medium-high heat (450° to 500°F). Step 2: Mix the dressing ingredients together in a small bowl. Step 3: Place the chopped onion and cilantro into cold water. Step 4: Brush HOM Cod Loins with half of the oil and season all over with half of the salt and pepper. Step 5: Toss the shrimp in the remaining oil, salt and pepper. Step 6: Grill the Cod Loins, corn, and shrimp on the grill over direct medium-high heat for 8 minutes, flipping only the shrimp and corn once. Step 7: Flip the corn and continue grilling until golden brown. Step 8: Flip the shrimp and continue cooking until firm to the touch and opaque in color. Step 9: Continue cooking the Cod Loins only on one side until it has reached an internal temperature of 125°F. Step 10: Remove the Cod Loins from the grill. Step 11: Remove the corn and shrimp from the grill when the corn is golden brown and the shrimp is firm to the touch and opaque in the center. Step 12: Rest the Cod Loins, corn, and shrimp at room temperature, indoors, for 5 minutes. As the Cod Loins and shrimp rests, the internal temperature will continue to rise. Step 13: Cut the corn kernels off the cob. Step 14: Pour half of the lemon and orange dressing into a large dish. Place the sea bass in the dressing seared side up. Step 15: Top with the chopped bell pepper, onion, cilantro, corn, and shrimp. Finish by pouring the rest of the dressing over the top. Previous Next

< Back House of Meats: Best Perch Prep Time: 5 minutes Cook Time: 10 to 20 minutes Serves: 4 to 6 Level: Easy About the Recipe This Best Perch recipe is a simple yet flavorful way to prepare Lake Perch fillets with a delicious herb-seasoned breadcrumb crust. A combination of parmesan cheese, Italian breadcrumbs, and fragrant herbs enhances the delicate, flaky fish. Finished with a touch of lemon juice and melted butter, this dish is both crispy and savory—perfect for a quick and delicious meal. Ingredients House of Meats Lake Perch Fillets Dill Weed Garlic Salt White Pepper Sweet Basil Lemon Juice Parmesan Cheese Italian Style Breadcrumbs Melted Butter Preparation Step 1: Preheat the oven to 425°F to 450°F. Step 2: Pat the perch fillets dry with a paper towel. Step 3: Lightly grease a glass baking dish and place the fillets skin side down. Step 4: Sprinkle the fish generously with dill weed, garlic salt, white pepper, sweet basil, parmesan cheese, and Italian breadcrumbs, seasoning to taste. Step 5: Drizzle melted butter over the fillets and finish with a splash of lemon juice. Step 6: Bake for 10 to 20 minutes, or until the fish is bubbly, golden, and flakes easily with a fork. Step 7: Optionally, broil for the last 1 to 2 minutes for extra crispiness. Step 8: Serve hot and enjoy! Previous Next

< Back House of Meats: Mini Beef Wellington Prep Time: 45 minutes Cook Time: 25 minutes Serves: 2 Level: Intermediate About the Recipe Classic, well-loved dish made from beef tenderloin, wrapped in puffed pastry, then baked until a perfect golden brown made into a perfect appetizer dish. Perfect for special occasions and dinner parties! Ingredients 1 Tbsp Olive Oil 1 lb Beef Tenderloin , cut into 1-inch cubes ¾ lb Fresh Mushroom , minced Shallots 2 Sprigs of Fresh Thyme ¼ Cup White Wine ½ Cup Cream Salt and Pepper to Taste 1 lb Puff Pastry, thawed 2 Eggs , beaten ¼ Cup Water Flour Preparation Step 1: Preheat oven to 350°. In a five-quart sauté pan, heat olive oil over medium heat. Lightly sear the beef tenderloin cubes until they are nicely brown on all sides. Allow to cool. Step 2: Sauté the mushrooms, shallots, and thyme for 3 - 4 minutes. Deglaze the pan with white wine, reducing the liquid until almost dry. Add the cream and reduce by half. Season the mushrooms mixture with salt and pepper to taste and allow to cool. Step 3: Place a sheet of puff pastry on a floured work surface. Combine egg and water to create an egg wash. Brush the egg wash over the puff pastry. Evenly space the beef cubes across the puff pastry. Top each beef cube with a small amount of the mushroom mixture. Step 4: Place the remaining sheet of puff pastry over the beef cubes and press to seal around each mound of beef. Using a small very sharp knife separate the beef Wellington neatly and evenly. Place on a parchment-lined nonstick jellyroll pan and bake until crisp and golden brown (12 - 15 minutes). Serve and enjoy! Tips Place the warm Mini Beef Wellingtons on a serving tray that has been scattered with fresh thyme. The thyme will give off a beautiful aroma as the warm pastries are taken by your guests! Previous Next

< Back House of Meats: Complete Holiday Ham Dinner Preparation Prep Time: Cook Time: See Instructions for Cooking Time Serves: Level: About the Recipe Enjoy our Complete Holiday Ham Dinner Preparation cooking guide for any special occasions or holiday dinners! Ingredients Large Ham Dinner : Includes: 4.5 lb Heat & Serve Honey Glazed Spiral Sliced Boneless Ham 2 lb Heat N' Serve Fresh Homemade Kielbasa 5 lb Heat & Serve Cheesy Potato Casserole 8" Apple Pie 8" Lemon Crunch Pie Small Ham Dinner : Includes: 2.5 lb Heat & Serve Honey Glazed Spiral Sliced Boneless Ham 1 lb Heat N' Serve Fresh Homemade Kielbasa 2 lb Heat & Serve Cheesy Potato Casserole 8" Apple Pie Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Prepare Honey Glazed Spiral Sliced Boneless Ham: KEEP REFRIGERATED UNTIL READY TO USE! To Prepare: Your Boneless Ham is fully cooked and only needs to be warmed through. Preheat oven to 350 degrees F. Place ham in a baking dish and add 1/4 inch of water. Cover with foil and bake for approximately 30 to 45 minutes. Slice ham core between slices and serve. HOM Cooked Fresh Kielbasa: KEEP REFRIGERATED UNTIL READY TO USE! Oven Warming Instructions: Preheat oven to 325 degrees F. Place pre-cooked HOM Kielbasa in a covered baking dish with a ¼ inch of water. Warm in a preheated oven at 325 degrees for 20 to 25 minutes. Check the internal temperature. The internal temperature should be approximately 165 degrees. Drain the and serve. Microwave Warming Instructions: Place pre-cooked HOM Kielbasa in a microwave-safe covered dish with ¼ inch of water . Heat in microwave at 70% power for approximately 2 to 3 minutes. Check the internal temperature. The internal temperature should be approximately 165 degrees. Drain the and serve. Cheezy Potato Casserole: KEEP REFRIGERATED UNTIL READY TO USE! Warming Instructions: Preheat oven to 350 degrees F. Cover the aluminum tray with aluminum foil and bake for approximately 45 minutes to 1 hour. Remove the cover and brown for the last 15 minutes of the scheduled cooking time. Dessert Pies: KEEP REFRIGERATED UNTIL READY TO USE! Warming Instructions: Preheat oven to 200 degrees F. Bake for approximately 15 to 20 minutes to warm through. Previous Next

< Back House of Meats: Pub Steak and Ale Soup Prep Time: 20 minutes Cook Time: 1 hour Serves: 6 Level: Easy About the Recipe If you're looking for a hearty and flavorful soup, look no further than pub steak and ale soup. This recipe combines tender chunks of beef with a rich and savory broth made from ale and beef stock. Serve the soup hot with puff pastry croutons! Ingredients 2 lbs. House of Meats Steak - New Yrok Strip , Rib Eye , or Sirloin Have your House of Meats butcher cut the steak of your choice into 1-inch cubes 4 Tbsp Butter , split in half ¼ cup Flour 6 Celery Stalks , diced 16 oz Cremini Mushrooms , sliced 2 lbs. Carrots , peeled and chopped 1 Yellow Onion , diced 6 Garlic Cloves 2 Bay Leaves 3 Thyme Stems 1 Bottle of Ale 1 qt Beef Broth 4 tsp Balsamic Vinegar , split in half Salt and Pepper , to taste Puff Pastry Croutons, to garnish 1 Tbsp Tomato Paste , optional Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In the bottom of a heavy-duty pot, melt two tablespoons of butter. Then add in the sliced mushrooms and cook until golden brown and caramelized. Remove and set aside. Step 2: Add two more tablespoons of butter to the pan and melt. Toss the pieces of steak in the flour, then add them to the pot. Save the rest of the flour for later. Brown the steak pieces until a nice, deep golden brown crust has formed. Add more butter to the pan as needed. Step 3: Stir in the carrots, celery, onion, garlic, bay leaves, and thyme; cook until the onions have sweat (about 3 to 4 minutes). Stir in the tomato paste and the rest of the flour until evenly distributed. Step 4: Pour in the ale, beef stock, and half of the balsamic vinegar and bring to a boil. Reduce to a simmer for 20 to 30 minutes or until the vegetables are tender. Strain out the bay leaves and thyme stems, then add the second half of the balsamic vinegar and the mushrooms. Step 5: Season with salt and pepper. Serve with puff pastry croutons and enjoy! Previous Next

We have had several recipes over the year for prime rib and this is our favorite. It is too simple for words and you will hear nothing but rants and raves from everyone you serve it to. Nothing beats a prime rib for any special occasion but remember to treat your family to this - just because you love them! < Back Never Fail Prime Rib Prep Time: 10 minutes Cook Time: 2 hours Serves: 8 servings Level: Easy-Intermediate About the Recipe We have had several recipes over the year for prime rib and this is our favorite. It is too simple for words and you will hear nothing but rants and raves from everyone you serve it to. Nothing beats a prime rib for any special occasion but remember to treat your family to this - just because you love them! Ingredients 18 lbs standing rib roast of beef, chine bone removed 3 tbsp Sea Salt 3 tbsp very coarse ground black pepper 2 tbsp Worcestershire sauce 1 tbsp sweet paprika ½ tsp garlic powder Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1 The slow-cooking method here yields an incredibly juicy, succulent rib roast! Preheat oven to 550° F. In a small bowl, combine the salt with the black pepper, Worcestershire, paprika and garlic powder. Step 2 Rub the mixture all over the roast, especially into the top layer of fat. Set the roast on a rack in a roasting pan, fat side up, and transfer to the center of the oven. Step 3 Reduce the oven temperature to 325° and roast for 1 hour and 15 minutes, or until an instant-read thermometer inserted in the center of the roast registers 115°. Step 4 While your roast is resting, in a sauce pan on the stove bring your House of Meats Au Jus (you may add the drippings from the roast) to a boil and then reduce to simmer. Step 5 Transfer the roast to a carving board, cover loosely with foil and let stand for 30 minutes, or until the thermometer registers 125° for medium rare. Carve the roast and serve. Previous Next

< Back House of Meats: Shrimp and Corn Chowder with Bacon Prep Time: 10 minutes Cook Time: 40 minutes Serves: 4 Level: Easy About the Recipe Indulge in this comforting shrimp and corn chowder with bacon, a delightful blend of flavors that will warm your soul. Creamy and rich, this chowder features tender shrimp and sweet corn, all elevated by the smoky crunch of crispy bacon. Perfect for cozy evenings or a family gathering, this recipe is both satisfying and easy to prepare. Enjoy a bowl of this delicious harmony of seafood and sweetness that will leave everyone asking for seconds! Ingredients 1 lb Raw Peeled & Deveined Shrimp , Cleaned House of Meats offers many size options for the shrimp. 1 ½ cups Fresh Corn Kernels 5 Bacon Strips 1 Medium Onion , diced 1 tbsp Minced Garlic 1 tsp Dried Oregano 3 Sprigs Fresh Thyme 1 Bay Leaf 1 tbsp Butter 3 cups of Chicken Stock 1 cup of Cream Half And Half Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Start with cooking bacon pieces. Let it cook until crispy. Keep aside cooked bacon. Discard any extra fat from the pan and save it for later use. Step 2: Add Shrimp to the pan and let it cook until it starts to look pink. Remove and keep it aside. To the same pan add butter, followed by bay leaf, minced garlic and chopped onion. Cook till the raw smell is gone and onion has softened. Step 3: Stir in corn kernels, herbs. Sauté for 4-5 minutes on low heat. Step 4: Stir in cooked Shrimp. Lower the flame, add cream. Let it simmer for 5 more minutes. Step 5: Stir in crispy bacon. And switch off the flame. Serve with crusty bread and enjoy! Previous Next

< Back House of Meats: Pork Steak Stew Prep Time: 20 minutes Cook Time: 1 hour and 45 minutes Serves: 6 Level: Easy About the Recipe An easy, delicious, hearty comfort food to make any day, but especially tasty on those chilly days! This is a simple recipe that is sure to be a new, or nostalgic comfort food! Ingredients 2 lbs - House of Meats Center Cut Pork Steaks Ask your House of Meats butcher to cut up the Pork Steak for stew. 1 tbsp Olive Oil ½ tsp Rosemary 1 cup Sweet Potatoes, peeled and diced. 1 cup Mushrooms , cleaned & sliced. 4 cups Chicken Broth . 1 Small Onion . ½ tsp Oregano . 1 cup Potatoes , peeled and diced. 2 Carrots , diced. 1 cup Green Beans or Peas . 1 Can, Diced Tomatoes 15oz , undrained. Salt & Pepper to taste Note: All of the products will be directed to the House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: In a large pot or dutch oven, brown pork with onions in 1 tablespoon of olive oil (it doesn't have to be cooked through). Remove from pot and set aside. Step 2: Add broth, tomatoes, and spices making sure to scrape up any brown bits from the bottom of the pot. Add the pork back into the pot and bring to a boil, reduce heat, and simmer covered for 1 hour (or until pork is tender). Step 3: Add potatoes, sweet potatoes, carrots, and mushrooms. Bring to a boil, reduce heat, and simmer covered for 30 minutes or until vegetables are tender. Step 4: Remove the lid and stir in green beans. Thicken if desired (below) and simmer an additional 10 minutes uncovered. Note: To thicken: In a mason jar combine 2 tablespoons cornstarch and 1/4 cup water. Stir well and add a little at a time to the boiling stew to reach desired consistency. Previous Next

A Perfect Prime Rib Roast is the crowd-pleasing choice of the holidays or special celebration dinners. Enjoy the Perfect Prime Rib Roast bone-in or boneless, along with the juicy flavors that guests will find irresistible! < Back The Perfect Prime Rib Roast Prep Time: 20 minutes Cook Time: 1 hour 15 minutes Serves: 1 serving Level: Easy-Intermediate About the Recipe A Perfect Prime Rib Roast is the crowd-pleasing choice of the holidays or special celebration dinners. Enjoy the Perfect Prime Rib Roast bone-in or boneless, along with the juicy flavors that guests will find irresistible! Ingredients House of Meats Boneless or EZ Carve Prime Rib Roast , ask your House of Meats Butcher to season your roast with our Premium Prime Rib Seasoning (Boneless - We suggest 1/2 to 3/4 pound per person. EZ Carve - We suggest 3/4 to 1 pound per person.) House of Meats AuJus (We suggest one 14 oz. Container per 5 pounds of meat) House of Meats Horseradish Sauce (We suggest one 8 oz. Container per 5 pounds of meat) Salt Black Pepper Garlic Foil, for tenting the roast while resting High Quality Cooking Thermometer Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1 Preheat your oven to 450°F. If you seasoned your Prime Rib Roast at one of our House of Meats location, move on to next step! If you did not have your House of Meats Butcher season your Prime Rib Roast at the time of purchase, season heavily with salt, pepper, and garlic. Step 2 Place seasoned roast uncovered in a roasting pan and insert your meat thermometer in the center of the roast not touching bone. We recommend the use of a good quality meat thermometer to assure the perfect prime rib! Step 3 Bake for 45 minutes at 450°F, then reduce heat to 300°F and roast for an additional 8 minutes per pound for roasts under 6 pounds or 5 minutes per pounds for roasts over 6 pounds. When the meat thermometer reaches your desired degree, remove your roast from the oven, tent with foil, and let rest for 20 minutes. Medium Rare - 125°F Medium - 135°F Medium Well - 140°F Well Done - Not an Option Step 4 While your roast is resting, in a sauce pan on the stove bring your House of Meats Au Jus (you may add the drippings from the roast) to a boil and then reduce to simmer. Step 5 After 20 minutes resting time, cut strings and remove extra fat tied on for flavor and moisture by your House of Meats butcher. Slice and serve The Perfect Prime Rib Roast with House of Meats AuJus and enjoy! Tips If a serving is too rare for one of your guests simply hold their piece of Prime Rib in your simmering Au Jus for the count of 10. This will cook the meat and remove the rareness while the meat will remain moist and tender. They will think you are a culinary genius! Previous Next

< Back House of Meats: Chicken Parmesan Three Ways Prep Time: Varies Cook Time: Varies Serves: Varies Level: Easy About the Recipe The House of Meats Chicken Parmesan Collection brings you three irresistible ways to enjoy our oven-ready 4 oz. patties. Whether served on their own, stacked in a hero, or baked into a comforting casserole, every bite delivers classic Italian flavor made simple. Ingredients Oven Ready Chicken Parmesan Patties House of Meats 4 oz. Chicken Parmesan Patties Chicken Parmesan Hero Sandwich House of Meats Oven-Ready 4 oz. Chicken Parmesan Patties Sandwich rolls or hero buns Marinara sauce (warmed) Slices of mozzarella or provolone cheese Fresh basil or parsley (optional, for garnish) EZ - Chicken Parmesan Casserole 2 cups - Rotini Pasta 6, 4 oz. House of Meats Chicken Parmesan Patties 1 cup - Shredded Mozzarella Cheese 2 cups - Marinara Sauce ½ cup - Seasoned Italian Breadcrumbs Preparation Classic Chicken Parmesan Patties Prep Time: 2 minutes Cook Time: 14–16 minutes Total Time: ~18 minutes Servings: Varies Steps: Preheat oven to 450°F . Line a baking tray with parchment paper. Arrange patties on the tray without overlapping. Bake for 14–16 minutes , until golden and heated through (internal temperature 165°F). Serve hot with pasta, salad, or roasted vegetables. Chicken Parmesan Hero Sandwich Prep Time: 5 minutes Cook Time: 16–18 minutes Total Time: ~20 minutes Servings: 2 sandwiches Steps: Preheat oven to 450°F and line a baking tray with parchment paper. Arrange patties on tray without overlapping. Bake for 14–16 minutes . While patties bake, lightly toast hero rolls in oven for 2–3 minutes. Place baked patties onto rolls. Spoon marinara sauce over top. Add cheese slices, then return sandwiches to oven for 2–3 minutes, until cheese is melted and bubbly. Garnish with basil or parsley, serve hot, and enjoy. EZ Chicken Parmesan Casserole Prep Time: 15 minutes Cook Time: 35 minutes Total Time: ~50 minutes Servings: 4–6 Steps: Preheat oven to 350°F (175°C) . Cook pasta: Bring a large pot of salted water to boil. Add rotini and cook until al dente, about 8 minutes . Drain well. In a greased casserole dish, combine cooked pasta with 1 cup mozzarella cheese . Pour 2 cups marinara sauce evenly over pasta. Sprinkle with Italian breadcrumbs. Arrange patties on top of pasta. Spoon additional marinara sauce over patties and top with remaining cheese. Cover with foil and bake for 35 minutes , until cheese is melted and bubbly. Ensure chicken reaches 165°F internal temperature . Let rest a few minutes, garnish with basil or parsley, and serve with salad, garlic bread, and your favorite wine. Previous Next

< Back House of Meats: Pork Baby Back Ribs - In the Oven Prep Time: 10 minutes Cook Time: 1 hour and 10 minutes Serves: 6 Level: Beginner About the Recipe This is a great rib recipe that can be made in just over an hour, full of flavor, with rib meat that falls off the bone! Ingredients 3 Slabs House of Meats Pork Baby Back Ribs , approximately 9 to 10 lbs. Serves 6 with a 1/2 Slab per person. Buy House of Meats Grab N' Go Pork Baby Back Ribs and save. 1 Bottle Thick BBQ Sauce We suggest Sweet Baby Rays , Gertie’s or Mississippi 1 Rib Rub We suggest House of Meats Rib Rub or House of Meats Dad’s Seasoning Heavy Duty Foil Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: After opening the package of House of Meats Baby Back Ribs trim the back of the ribs and season well with rib rub. Step 2: Pre-heat oven to 350 degrees. Step 3: Wrap your ribs tightly in aluminum foil, no holes. Place on a baking pan to catch any drips. Bake for about 1 hour. Step 4: After about one hour, peel the foil back and check the ribs. When they appear done, remove from the foil wrap and place on a foil lined oven pan to broil. Swab on BBQ sauce on both sides. Pre-heat broiler. Step 5: This is a critical step. Place directly under the broiler. WATCH YOUR RIBS CLOSELY! DO NOT LET THEM BURN. Broil for 5 minutes, then turn, and broil for an additional 5 minutes. Step 6: Your ribs are ready to serve. Cut between bones and enjoy. Serve with House of Meats Cole Slaw or Potato Salad. Don’t forget the Corn on the Cob. Previous Next

< Back House of Meats: Crockpot Beef Short Ribs with Rich Gravy Prep Time: 20 minutes Cook Time: 8 hours Serves: 4 Hungry People Level: Beginner About the Recipe Crockpot Short Ribs. Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. Recipe by Nicky Corbishley Ingredients 4 - House of Meats Meaty Beef Short Ribs 1 Tbsp - Oil 1 - O nion, peeled and chopped 3 - Cloves Garlic, peeled and minced 1 Cup - Dry Red Wine 2 3/4 Cups - Beef Stock 1 Tsp - Dried Thyme 1 Tbsp - Tomato Puree Paste 1 Tsp - Sugar 2 - Bay Leaves ¼ Tsp - Salt ¼ Tsp - Pepper 1 Tbsp - Worcestershire Sauce Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store! Preparation Step 1: Heat the oil on high in a large frying pan (or using the searing function of your slow cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Step 2: Add in the onion and cook for a further 2 minutes, whil e stirring. Step 3: Add in the garlic and heat through for a minute, then add in the red wine. Step 4: Bring to a light boil and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Step 5: Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours. Step 6: To make the gravy, ladle most of the cooking liquid out of the slow cooker and into the sauce pan. Heat the sauce over a high heat until bubbling. Step 7: Thoroughly mix the cornstarch and water, then slowly pour the mixture into the cooking liquid while whisking - until the gravy thickens. You may not need all of the cornstarch. You are looking for a nice gravy of a medium-thick consistency. Step 8: Turn off the slow cooker and place one short rib on top of a pile of mashed potatoes or wide noodles. Pour over a little gravy, and repeat with the other short ribs. Serve with roasted Broccoli or green vegetables. Previous Next