I've done the recipe from Joy of Cooking a few times. So. Good.

http://www.ruxcooks.com/2012/05/braised-short-ribs.html

Anonymous wrote:Has anyone try this?

http://www.foodnetwork.com/recipes/anne-burrell/braised-short-ribs-recipe/index.html

I'm not the OP. I made this for dinner tonight and my husband loved it! He wants to make sure I pack extra sauce to go with rice for lunch tomorrow.

For most any braised short rib recipe online, you want the English style on the bone. Personally, I would not buy boneless because: 1) the bone adds a lot of flavor; and 2) the recipe is assuming that the gelatin in the bone will partially thicken the sauce, so if you skip the bone you need to modify the recipe. I would not worry about the bone being difficult to remove. If the meat is braised completely, you can easily slide the meat off with your fingers or tongs. You don't even need a knife.

H-mart has it for $5.99/lb in 2" chunks with bones today.

http://projects.washingtonpost.com/recipes/2006/01/18/mahogany-short-ribs/

This recipe is awesomely easy and surprisingly delicious. I routinely make it for guests and all have raved about it.

We, too, get the flanken-cut at Korean grocery stores, and marinate and grill pseudo bulgogi style.

We buy ours at Eastern Market or Whole Foods. I don't buy them enough to know the price, but both places are tasty on the 2 or 3 times a year that we go for it.

I know the marrow is good, but I buy them boneless -- not as much work and more meat.

Anonymous wrote:

Anonymous wrote:If you go to a Korean grocery , just be careful to get the right cut. Here are two cuts of short ribs and Korean stores sell both.

And what's the right cut?

PP is right, there are two cuts. But they are both great, you just have to know what you're dealing with.
Traditional (I think "English style"?) short ribs are cut between the bones, so you get a longer bone (filled with marrow... yum) and longer meat fibers. This kind is what most "short rib" recipes are looking for as they do really great with longer cooking times, braising, etc.
Flanken style, Asian style, or LA-style short ribs are cut across the bones... so you get this, like, daisy chain of tiny cross sections of rib bone held together by shorter fibers of meat. THese are good braised, etc, but also really good grilled. We like to marinate them in a pseudo-korean-bulgogi mixture and grill them fast over very high heat.