Well I was able to acquire a nice stack (about 3 wal-mart bags full) of beef short ribs packaged by a locker plant from my wifes cousin. They do not like them because they claim they are too tough to eat so they gave them to us. I left one package out to thaw so I can try them out this weekend. I've done pork ribs a few times but never beef. I assume the 3-2-1 method will work just the same or is there a better "trick" to these? I'm not sure I've ever had beef ribs at all let alone cooked them.