Beef Short Ribs - How to Cook

Salt and pepper the heck out of them and roast them low and slow in the oven tightly covered. I brown mine first in a little oil in a dutch oven, add some liquid (I usually use chicken broth or vegetable broth, I like that better than beef broth, about a cup or so should do ya), throw in some chunky cut carrots and some onion quarters, cover and roast until tender @ 275.. If you cook them TOO long they will be hard to chew. Roasting beef is sort of a science, too short and it's tough, too long and it's tender but chewy. You want to reach that melt in your mouth texture and 3 hours is sort of my rule of thumb for 2.5 lbs of meat, 4 hours for 3 to 4 lbs of meat.
Short ribs render a lot of fat, you can make some great gravy, or use the drippings as an au jois (sp)....

If they're thin Asian style.. I like marinating in kalbi or korean bbq and grilling or broiling along w roasted veggies and fresh fruit. Or bulgar wheat mid eastern style w tzatziki and caprese salad.

If they're thick short cut... I like braising in guinness and tomato paste w garlic and herbs and cinnamon ... And serving with leek mashed potatoes and greens.

Ina Garten's recipe:

http://www.foodnetwork.com/recipes/ina-garten/scotts-shor...

*drool*

I made short ribs for the first time on Friday, and they turned out great - lots of complements from everyone. Here's the recipe (requires a slow cooker):
http://www.food.com/recipe/crock-pot-bbq-ribs-71501
I'm not one for cayenne, so I substituted dry mustard and onion powder in the rub.
Good luck!