Recently I made a short rib recipe with boneless short ribs instead of regular bone in, as the price was about 17% lower, even leaving out the bone issue. Now, I am a guy who makes a lot of beef stew type recipes with cross-cut shanks, because I like the richness imparted by those large bones as well as the connective tissue present in that cut, but the boneless short ribs came out quite nicely indeed, fairly rich (contained tomato paste, no stock). I don't remember the last time with bone-in short ribs being that much richer.
Any opinions? Different experiences?