How would you cook them?

I'd flour them with some seasoned flour (I'd probably add in some stew meat because I like a lot of meat), brown them with onion, then cook them low and slow in some broth or stock with carrot and celery diced and added. After they were good and done, I'd make some noodles and add them to the mix for beef and noodles.

Head on over John, you cook, I'll eat!

Yep, just like John suggests.

Low, slow braise & the make a rick ragout, for serving over egg noodles !

Or smoke for hours to reach 195 internal & then reverse sear & tent under foil for 10-15 minutes & eat 'em caveman style.

If they ever open up the border, we direly need to get together, fish, and eat!

No time to long cook, wish me luck!

never did them but if i was, i too would go the braise route ala shortribs.