Spurred on in part by the many recent postings about short ribs, I have about 8 pounds of meaty ribs sitting in my fridge. Now I have a dilemma: I have a tried and true recipe from Gourmet (the one with the preposterous "rock star" cover). The recipe is from a Boston chef - I forget her name - and is fantastic, especially with the semolina gnocci that accompany them. Basically, it is a traditional braise. The problem is that I saw last week's PBS broadcast of Charlie Trotter's curried short ribs with coconut milk and now I'm torn. Anyone make these? Are they as good as a traditional red wine braise? I realize they will be different types of finished products.