Cooked beef short ribs in a brown gravy last night...

& they were damn good. Hadn't ha that in years & saw some at the meat market, so I decided to get them. They were cut, about 2-3" a piece. I seasoned them up & just browned the heck out of them with onions & garlic, threw in some canned mushrooms & then let them "honeymoon" & tender up on a low-med boil for about an hour-an hour and 15 minutes-till most of the meat was barely hanging on to the bone. Serves that over some medium grain rice, fresh frozen purple hull peas, and mustardy potato salad. It was like Sunday dinner at my Grandmother's house as a kid.
Just curious if anybody else cooks beef short ribs in a brown gravy around here, if so, what's your process. Also had them in a jambalaya, really good & the bone kinda give the jambalaya "character".