I remember a few threads about cooking for a crowd that included short ribs. Perhaps Korean style?

My recipe for flank steak http://www.food52.com/recipes/13423_mysteries_of_korea_town_kalbi_style_flank_steak would work. But substitute flanken style short ribs in the marinade. I used flank steak only because it was the contest theme. Your meat cutter will know what flanken ribs are. Traditionally you or your guests would use scissors to cut the ribs into small pieces.

Was it this one? http://food52.com/hotline/17007-i-need-a-classy-main-dish-to-serve-12

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