Although I am a lifelong fan of red-meat braises, I have to confess to many uncertainties when it comes to beef short ribs. Here are some current uncertainties.
I just bought two packs at the market because they were at a great price. These examples are bone-in, cross-cut, and each piece is more or less a cube shape about two inches on a side. I think that's what's called the English cut. Anyway, short ribs seem to be cut in more ways than any other beef cut I can think of. And I really don't have a clue about whether the style of cut matters, and how, if your intention is a long braise. I'd really welcome a webpage that comprehensively surveys the topic from a butchering and cooking perspective.
Also, it's an inherently fatty cut, but does that mean that apparent fattiness doesn't matter? In this case, these chunks have abundant but very fine fat marbling. Should I ever steer away from some examples for being too fatty?
Finally, I'd be interested in recipe ideas that don't involve copious use of wine. Just am not after that strong red-wine sauce effect this time around.