I've never made beef ribs before. Although I've eaten them elsewhere. Wifey brought some home from the store the other day. Couple of questions...... These are labeled ""beef chuck short ribs boneless" Have only heard of "Beef short ribs" not "chuck" short ribs. Are these fake ribs, like Pork country style ribs? Is this cut considered great/okay/bad?? Do you cook them med rare, or to a high internal? If high, do you foil/braise for awhile? What temp do you foil these at?