For this recipe, the end result is more a braised meat, very soft, pull apart, which I wouldn’t recommend for a rack of ribs. It would be kind of a waste. I’ve made that rib recipe as well (with the rack), and it turned out really well.

With the short ribs, I ask my butcher to cut the whole piece into 2inch thick strips for me, so I then cut the strips into smaller cubes. Each piece has a bone and the meat surrounding it. This is easier to cook and eat.

I have another Goat Stew recipe (http://xiaoeats.com/2014/03/irish-goat-stew/) posted and am working on more. If you have any more questions or need clarification, feel free to ask!