OK, the mistakenly misinterpreted my request for beef ribs for beef short ribs. Now we've braised beef short ribs before in the pressure cooker with red wine, various aromatics, etc...
I found a bunch of posts here mentioning sous-vide, or Searing, and braising, but if I wanted to fully egg them should i just slow cook them like ribs or a brisket?
Rub, marinade? I'm thinking an Asian inspired with soy, sesame oil ginger, green onion, etc... (pseudo Kalbi since the cut is wrong)
Or is this just 1 cut of meat that ends up better braised, and slow cooked, or pressure cooked?
Bx - > NJ ->TX!!!
All to get cheaper brisket!