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My family loves the Flanken Cut Beef Short Ribs. I normally do an Asian-style marinade that includes sugar for about 12 hours and sear over a blazing fire for just a couple of minutes. It's almost like beef candy when it comes off the heat.
I'd like to try something different this go around. Does anyone have a Short Rib favorite for this type of cut? To braise or not to braise? High heat/low and slow?