Boneless Short Ribs need no explanation. Cook them low and slow in a braise (or smoke them-- but ensure they've got some liquid below them to keep them from drying out). They are fall-apart, buttery goodness. You can keep the slab whole, or cut into cubes-- whatever you and your recipe desire! As they say, meat is sweeter the closer to the bone, and these are as close to the bone as you can get.
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