Short Ribs come from the rib cage of our cattle, specifically the rib plate. The meat on those ribs is desirable because it features a glorious combination of meat and fat. Cutting them down into two-inch pieces makes them easier to eat, share, cook, devour.
Low and slow is the name of the game. To achieve the desired fall-off-the-bone perfection, you'll need to cook your Short Ribs to 180°F, and keep it there for a few hours. The long cooking time allows connective tissue to break down, and lessens the chance moisture will escape. When slow cooking meat, you want to layer your flavors by braising using REAL stocks/bone broths along with fresh herbs. Finish your deep braise with vinegar or fresh citrus to brighten all of those wonderful flavors.