I LOVE cooking short ribs!
I've used this from Cook's Illustrated: Asian style boneless short ribs
. It uses the pressure cooker.
I also have a recipe from Tom Colicchio, which is a braise in red wine, served over mashed potatoes. You marinate them overnight, then cook the next day. I originally found it in a Food & Wine cookbook a few years ago. I think this one is my favorite.
Some of you may remember VeraBlue from several years ago. She moved to New Orleans and opened an Italian Restaurant. I was there to help for Mardi Gras a couple years ago, and she taught me her Short Rib Ragu, Italian style, served over polenta. It's wonderful!
If you want any of those, I'll dig them out.