They get the raw end of the deal. Baby backs are all people talk about. They are the most craved for of the "ribs" and they do hold lots of flavor.
What I've always found weird was that beef ribs, with all their MEATY glory, almost have "too much" meat. Know what I mean? And poor 'short ribs' they're fat and short... what a bad break.
I happened to love them, and so... that's what we're having for dinner SHORT RIBS!
3-4 lbs of short ribs
4 cups beef broth
8 garlic cloves
1 small onion sliced
2 tbsp of olive oil
2 tbsp flour
browing of ribs
ready for the oven
Lightly brown 3-4 garlic cloves in oil on med/high heat.
Generously coat ribs with seasonings. Lightly coat all sides of ribs with flour.
Brown on all sides. Add 3 cups water + 3 cups beef broth (split this in 2 parts if you do not have a big enough pot to hold all ingredients). Let mixture boil.
Transfer ribs into casserole pan; add remaining garlic, onions, salt, pepper and remaining 1 cup of beef broth. Roast for 2 hours in 350 degree oven... DELISH!