Short ribs are often braised until they’re fork tender in a flavorful sauce. They can also be slow-roasted or smoked. When roasting these short ribs, because they're leaner than conventional beef, we recommend basting periodically throughout the smoking period, and smoking for less time.
Beef cheeks must be slow braised (either in a pot or sous vide) in order to become tender.
See How to Braise Meat and Braising Liquid Recipes.
Iberico pork collars are delicious slow roasted or braised and don't fall apart when tender so can be sliced against the grain into ½” thick steaks for quick searing. See the recipe for Iberico Cabecero Roast with Chimichurri Sauce.
Wild Boar ribs cook similarly to regular pork ribs. However, their meat is comparatively lean, so it is a particularly good candidate for brining if you're going to roast them. See How to Brine Meat. Wild boar meat pairs well with rich, fruity flavors like red wine, prunes, brandy, and apples. Herbs and spices frequently used with wild boar include rosemary, thyme, and the always game meat friendly juniper berries. See also Rib Recipes.
