Braised Short Ribs are super easy and can be made at least a day in advance. Just refrigerate the ribs in the braising liquid and gently reheat. They can be served with grits, polenta, mashed potatoes or simply with your favorite root vegetables.
The short ribs are cut thinly so they will cook quickly on the grill. They are a staple at Korean BBQ restaurants where you cook your own meat on a hibachi in the center of the table. You can find this cut of short rib at your local Asian market or ask your butcher to cut them for you.