Costco Boneless Short Ribs

Picked up a pack, would like to cook a couple to feel like a ribeye so not like braised short ribs or bulgogi. Dry brining in the fridge currently but wondering if I should reverse sear them or just go hot and fast in a cast iron like I would a ribeye? I've heard conflicting things. I know they're basically a Denver steak so have more connective tissue/chew that could benefit from a reverse sear. But I've also heard of people still getting good results from the hot and fast method.