I found this crockpot Vietnamese beef/noodle recipe
yesterday, and hied myself to the local supermarket last night for the ingredients. I bought packaged bone-in short ribs.
While I was reading the recipe more closely this morning, I saw that the recipe called for the short ribs to be "trimmed." That could mean a host of different things.
I Googled around a bit (chowhound, etc.) and found a couple of answers that said to remove the top cap of fat only, maybe the membrane underneath. I started to try to remove the inner fat as well but it looked like that would make the ribs fall apart. So I removed the top cap only, seared the ribs, and into the crockpot they went. (BTW, I am not a big fan of fatty meat so I'm prepared to do some major skimming/trimming later.)
A couple of hours later, I ran into an acquaintance who's a caterer/chef. He said that he normally takes the bone out.
So my question to the hivemind is this: how do YOU "trim" your short ribs? Do you take the bone out? Does the cooking method (crockpot, roast in oven, etc.) matter?