After seeing several posts regarding them, would someone tell me the difference in the cuts?
I have seen flanken, english and just plain old grocery store types mentioned.
I made these a week or so a go - I went to the grocery store (no meat markets around here) and had to ask for them to cut me some shorts ribs.
My hubby thought they were fine, I don't eat them.
Now I'm wondering what all these different cuts are, and what difference they make in the final out come.
I have also seen recipes that have you cook them the day before eating, and some that don't. All cook for very long times.
Since it is going to go back to winter here in MA I thought it might be a good thing to try again this weekend.