English style beef ribs

i have mentioned that every year my husband and i buy a half a beef from some friends of ours who raise them locally, this year in discussing the cutting method with my butcher he asked me if i wanted the short rib strips or the english style short ribs. i was intrigued. he warned that they were slow cookers, not bbqers and that they might be tough. thus faced with a challenge i really had to order them and see what could be done. can such a cut be purchased from your local butcher or meat counter? you'll have to ask. what they look like is thin broad blades of bone, about 4 inches long with a good amount of meat on them, but also quite a bit of membrane and also fat. here's what i did to make them tender and also delicious: heat crock pot to high, salt and pepper the ribs liberally. throw them in with the fattiest side down. peel a head of garlic. no joke. if it's a particularly large bulb, perhaps 2/3 would do, but you need about 12 cloves or so, crush them with the flat of your knife and add them to the pot. add 1 cup strong coffee, and 1 or 2 cups of water. bring to simmer and turn crock down to low, cook for 6 to 8 hours or until falling apart. the juice will be quite fatty, but really delicious from the significant amount of bone, strain it, skim it and make deletable gravy with it. serve with buttered egg noodles and enjoy!