I have beef short ribs that I'm not sure how to prepare. I'm not even sure what cut they are. They consist of only bone and intercostal meat. The blade fat and meat have been removed. They are then cut in ~2" wide strips. They are not "flanken" ribs. As far as I can tell this cut doesn't really exist. In short they look like long strips of pork spare ribs, but are beef.
I was intending to grill them, but with the way they are cut I think they will be too tough. Should I braise them? Should I remove the bones and just braise the intercostal meat?
Best Answer
Perhaps you got what Argentines call tira de asado, which looks like this. If so, Argentines salt it well and barbecue it on a slow heat for about an hour, the majority of the time with the bone side to the heat. At home I would try cooking it in a very low oven for a couple of hours. Slow braising would also work.
If what you have lacks even the thin layer of meat you see in the picture then you got tira de asado after they took off the tapa (cover) de asado. Then you basically got stock bones. Make soup. (But skim off the abundant fat that will accumulate.)