re: The greatness that is beef short ribs

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What's your method?

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Brown meat and remove, cook down vegetables, deglaze pot, add meat and liquid, simmer for a couple hours or until tender.

The recipe (gravy steak/rice and gravy) is in my head and varies depending on what I have on hand. Sunday I seasoned the ribs with Tonys and browned on all sides in a scorching hot dutch oven with a little oil. Removed meat and added onions, bell peppers, and celery. After the veggies were cooked down about half way, added mushrooms and a handful of pureed tasso. Near the end of cooking the veggies down, added garlic. Deglazed pot with red wine. Put meat back in and added beef stock and a bundle of herbs (rosemary, thyme, and bay leaves). Covered and simmered for a couple hours.