If they are connected vs. separated as short ribs are, they are beef ribs. I call them Dinosaur Bones. A local restaurant chain used to call them "them bones" all you can eat.
I like to season them with Lawry's Seasoned salt and weber them. The meat can be tough and somewhat fatty, but since they are cut from the standing rib roast, I consider them a frugal way to get a taste of "prime rib". I weber them for over an hour. I often purchase them when on special for $1/lb.
These are great on a smoker, or you can slow cook them in the oven if you don't have that particular piece of harware. They are somewhat tough and can be fatty, so they are best when cooked low and slow in order to break down/melt the tougher connective tissue/fibers.
- With a smoker, I'd coat them with a dry rub and then smoke them at 200 degress or so for about 5-6 hours minimum. Some like to mop them with a baste periodically. Once cooked, some like to serve as is or serve with sauces on the side (a major debate in the BBQ world). I like to smmother with a (homemade) bbq sauce during the last hour. To do so too early would impeded the absorption of the smoke in the meat - and most sauces, due to sugar content, would tend to caramalize/burn with long term cooking.
- You don't need a smoker, however. An oven won't produce the same product but has its own advantages in providing an easier, more controlled environment. I'd put on a rub, wrap them in foil, put them on a cookie sheet, then place them in an oven at the same temp for several hours. An advantage to the foil is that you can add more moisture via a quarter cup or so of liquids and/or a mix of herbs and other stuff (cloves of garlic) that might otherwise fall into a grill. Ribs cookes this way will look more boiled than BBQ'd when just about ready, so if you want to add some char, remove them from the foil and you can finish them off on a grill or put them back in the oven, crank up the brolier, and let the direct heat give them a final sizzle. Again, this might be the point where you add BBQ sauce. Just keep a close eye on anything your are scorching in the oven as it might burn the food (or your abode) if neglected.
If it is short ribs, this recipe is divine. I just made it last week and it was gobbled up. The bittersweet chocolate on top is a must, it sets this dish off! It is a very hearty and robust dish. Also, I could not find tagliatelle (and I have yet to venture into the make your own pasta) so I just used a wide fettucinne and it worked out deliciously.
Short Ribs with Tagliatelle
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Sweet and Savory
Short Ribs with Tagliatelle
3 tablespoons olive oil
2 ounces chopped pancetta (about 1/2 cup) (I used bacon)
2 1/2 pounds short ribs
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
2 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth
3/4 cup red wine
1 pound fresh or dried tagliatelle (I used fettucinne)
4 to 6 teaspoons shaved bittersweet chocolate
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
If I am understanding what you are describing, we use the leftover beef ribs to make "deviled bones". This was a dish the Waldorf-Astoria was known for, back in the day. I found the recipe in a James Beard cookbook and also in Epicurius - you separate the bones, rub with wet mustard, sprinkle with bread crumbs and roast at a very high heat. There may be some other seasonings, I don't remember. But it is absolutely delicious - a great way to deal with some pretty delicious left-overs.