Beef short ribs can be awesome when done right.

Hoss....you like red horses with your steak and sauce ??

Absolutely!! We cook both the shorter English cut and the Dino ribs as seen in the photo and we serve them to company. It’s surprising that a cut of beef we ate in the 50’s through to now, how few of people in these later generations know about them! Must be too much fat maybe!!

I guess what ever part they use to make cube stake.

My favorite steak is bone-in ribeye cooked over wild cherry or red oak. After cooking, i trim off the fat and any gristle.
Once you cook over real wood, nothing else is worth eating.

A sirloin tip roast trimmed well is our standard for cooking with vegetables and broth.

I used to hunt in Texas. Around 2000, I learned to cook real bbq in Texas from an 86 year old black guy who had his own bbq restaurant. I learned from others on many trips to Texas. Then, I had an offset firebox bbq built in Texas and shipped to Ohio. Low and slow i cook beef brisket, pork inner tenderloin, and bone-in turkey breast. Steaks i cook over the coals - the offset firebox has a grate for direct grilling and can close the lid for more smoke.

Same. What I can't finish eating, I'll ride.

Ol dad

I actually prefer well prepared beef roasts with seasonings and veggies and as stated above ribs.

Bryce

Ribeye for me.

I like almost all cuts though.

The only one I haven't figured out is beef short ribs. I've tried them on the smoker, crock pot, instant pot, oven, etc. Something about the flavor profile and texture is not my favorite. Always seems gamey and over tallowey.

Inch thick Porterhouse, grilled medium. YUM!

Tongue tacos are the best.

My first bite off a ribeye is that fatty bit on the bottom. The fat is where the flavor is.

Grill is great but a reverse sear delivers a perfect edge to edge rare in the oven finished in the skillet for a perfect seared crust. Even better when it gets browned butter and garlic in the skilet.

Love a prime ribeye or tenderloin, but a good braised chuck roast is pretty dang good.

He Willy, Not sure what part of ohio you are in but there is a resturaunt down on the river in portsmouth ohio called The Sciota Ribber. They wood grill their ribeyes and chicken and pork on big grills outside with oak and hickory. Best ribeye i have ever eaten hands down. Me and the wife are going up there tomorrow

X2 as second choice. Don't know how to spell it but not horse. But that stuff. lol

Horseradish I believe is what you guys are talking about.

I can’t pronounce Worcestershire correctly, but can spell it, lol. I like a little bit of that with a steak every now and then.