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It's funny how short ribs have turned up on so many restaurant menus over the last few years. - especially in fine dining establishments, where they charge an arm and a leg for them.  They've become very trendy, but the dish itself is cheap, easy to prepare and a real no brainer - it's one of those long braises in the oven that you have to try really hard to mess up. 

Short ribs aren't for everyone - they are a very fatty cut of meat but, of course, that's why the dish is so flavorful and rich.  If you make this dish the day before, or early in the day, you can refrigerate the liquid and let the fat rise to the top, to be skimmed off.  This is worth doing and the dish will actually be more flavorful if you make it the day before.  It's a lazy day dish - just pop it in the oven and forget about it for a couple of hours. 


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