Wayne wrote:

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

Short ribs work well for stew, but they will fall apart if you stir too
much. Make sure you brown them well to bring out the best flavor. Also,
you'll probably want to make the stew a day before you eat it, because short
ribs tend to be very fatty, and chilling overnight makes it easier to remove
the fat.

Thing is, I use lesser cuts for stew because in many cases stewing is the
*only* way to make them palatable to me. Short ribs can be prepared in many
different yummy ways.

Bob