Originally Posted by Rocket_J_Dawg
This is what I bought. I guess from what I have read they are from the bottom of the prime rib.
If they are truly from the bottom of the standing rib roast, then they will be fairly tender. You don't need to braise them. They would be wonderful cooked with direct heat (charcoal, gas, hot cast iron, broil) ot a medium rare. Tney can be braised. That chunk with the large fat section should be trimmed if you are grilling it.
It would taste great braised with salt, pepper, and garlic, or wrapped in foil, with a dry rub, and baked in a slow oven (250 to 300 degrees F) for a few hours.
Another great use for those would be to cut the meat from the bone, cube it, and use it for kabobs, or stir-fries, or even mixed in with a good pasta with butter sauce. The bones could then be simmered to make beef stock.
Your ribs look like they have a lot of possibilities. Enjoy.
Seeeeeeya; Chief Longwind of the North