The bone is like a good soup bone. It has good marrow in it. The meat, when slowly braised is like a well flavored, super tender pot roast. The connective tissue, and any gristle melts during the slow braise, adding both nutrition, and texture to the broth, and flavor. Keep the flavors simple, salt. pepper, onion, garlic, maybe a little MDS, and red wine, if you enjoy wine. When the ribs are done, the meat will fall off of the bone. The broth can be served directly, saved for soups, or made into sauces, and gravies.. I like my short ribs with a side of fragrant rice, or smashed spuds, savory bread dressing, and maybe a chilled, and juicy shredded carrot salad, with raisins, pineapple, and walnuts.
'i tried purchasing short ribs yesterday, from our local Albertsons'/ They delivered baby back ribs instead. I was really hungry for short ribs.
Seeeeya; Chief Longwind of the North