I just bought 3 kilos of beef ribs at our central market here in Mazatlán. I wanted short ribs but my language ability was such that I couldn't make myself understood. He sawed the back ribs crosswise, then chopped between each one to make 1 1/2 or 2 inch chunks. Can I braise these and get the same kind of flavor I expect from short ribs? I don't know what local cooks do with them, probably put them in the soup pot. I am planing to serve them with mashed or boiled potatoes and their (hopefully) delicious gravy to a Mexican family who will never have tasted this prepartation. Advice Welcome!