A little story about the beef short ribs. It is the most tender part of the cow (especially when it’s cooked for 3 hours on low heat), which is why you tend to pay a pretty penny for them. Sometimes, when the butcher gets too many of these and puts them on special, that’s when you MUST snatch these babies up! Store them in your freezer for a special occasion. However, on the reg, these tend to go for 8$ per pound. These are the perfect cuts for braising as they are beautifully marbled and become so moist when cooked.