On Fri, 22 Oct 2010 05:36:03 GMT, Wayne Boatwright wrote:

> I've not tried it, but wonder if short ribs wouldn't be far more
> succulent than cuts usually reserved for "stew meat".

I use the for stews all the time. Often Vietnamese style stews.
They have a lot of collagen in the rib casings and meat to make for
a succulent, rich stew. The rib casings peel right off when
they're done and are easy to separate from the meat. Or you can
just leave them on. I eat them, but you probably want to remove
them if you're aiming for a nice presentation.

-sw