The last of our local grass fed beef short ribs. I had 9 short ones and two very long ones. I shook them in flour, pepper and salt and then browned them in olive oil. The two large one's are shown in the fry pan. The one in the glass bowl represents the size of the other ones. After they were all browned, I de-glazed the pan with apple cider vinegar, onion, garlic, some brown sugar and the last of some bottled barbecue sauce. Everything went into a crock pot on low for 8 hours. So far we have gotten 8 servings of meat, with two more left. I will be making stock from the bones. Not my favorite, but DD and Gpa P really enjoy them. Accompaniments were homemade coleslaw, mashed potatoes and canned corn.