luv me some beef ribs

The short rib is truly one of my favorite cuts on the carcass..  This here are the chuck short ribs, or the first three ribs of the chest cage, near the front of the beast, not to be confused with the very similar plate ribs which come from the next seven ribs in line.  Both versions are delicious.  Anyway, today was photo day and these were prepared for the fine folks at Pineland Farms who came to photograph we, the meat staff, and the meat.  I cut these just for the event.  They're normally separated and cut in half or thirds, or left unseparated and cut against the rib into a thin strip with narrow eyebones strung in between, as flanken ribs.  There's some other cool ethnic habachi-style preparations which are hard to describe. 
  For a taste of heaven on earth take these ribs in any form you can find them braise them.  Braising is to cook "low, slow, and moist."  First, season them generously with a dry rub.  If you care to marinade them overnight, do that first, then dry rub them with basic spices like garlic, pepper and salt.  Get ethnic and add chili and cumin, etc. or go over the ocean with a heavy curry crust... awesome.  Give them a sear to color them and add some flavor and then submerge them in wine or dark beer in a crock pot or dutch oven for 3 hours or so.  They'll require a temp of 350 F or high on the crock to get flaking tender and the more stuff you put in the braising liquid the better.  Check them by digging a fork into the meat and turning it... the muscle should easily shred apart and be "tender but yielding", in other words flakey, but not a mushy mess... When they get there they are ready and just need to be served.  This is the very basic preparation and there are countless versions out there but please, PICK ONE AND TRY IT!  short ribs rock.