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 definitely have stewed me some succulent shortribs with astoundingly
delicious results. The ribs can stand lots of brazing without becoming stringy,
which is ideal for my taste.

Orlando

For me they are the best for stewing. The flavor from the bones and texture of the meat are unmatched. Wish they'd go on sale more often.