Short Rib Question #1: I'm making the Dan Barber short ribs recipe tonight and was surprised at how expensive the ribs were. Then I noticed that while the butcher counter had "English cut short ribs" for $10.99 a pound, they had "beef short ribs (chuck)" for $5.99 a pound. I, of course got the cheap stuff.
Tell me I did the right thing. And if not, how do I salvage these ribs?