I'm considering preparing beef short ribs or oxtails for an anniversary dinner. It seems like there are similar cooking methods for both, and they are the same price from a nearby farmer. Is one preferable to the other in terms of meat-to-bone ratio? I've had short ribs at restaurants before, oxtails would be something new but we like trying new things. Any suggestions as to which one to go with? We are big fans of rich, fatty beef if that makes a difference.
Feel free to throw out any favorite recipes for either one!