I’m not here to answer your question but short ribs is a staple for family gatherings here.
I get the boneless short ribs at Costco and use (mostly) Anne Burrell’s recipe.
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I haven’t looked at Costco for short ribs - that may be a little more economical choice!
I had trimmed some of the fat off the ones I purchased but they could have been more meaty.
This is the recipe I made:
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I was going to respond that I use almost that exact same recipe in my Instant Pot with perfect results but see that the recipe @abasket linked notes a version for the IP, cooked on high pressure for 45 minutes with a 15 minute natural release if you’re pressed for time. Either way, these are delicious, and I haven’t made them in a while. Going to Costco today, so I may add this to the list. Yum!
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Do you use bone-in or boneless?
This is Anne Burrell’s recipe:
I only make boneless and usually buy a pre packaged mira poix and put that in the processor, and mostly forget the tomato paste. And use a rich red wine - usually the cheapest in the Costco aisle.
I’m not @ChoatieMom (though I aspire to be… 
) 
, but the grocery store I was at only had bone-in - maybe there is less fat with boneless?
I browned the veggies and meat separately stovetop and then started the sauce stovetop and then slow cooked in the oven for a total of about 3 hours. Meat had basically fallen off bone.
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Bone-in usually because DH would use the bones for stock, but I’m not that picky, either are fine with me.
I think boneless would be less fatty. Huger meat to fat ratio! I love a good short rib! Especially served with some polenta and roasted veggies.
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I just wanna come eat at y’all’s houses. 
I’m a decent cook, but completely unimaginative. And I am So So tired of the food I make.
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I use a chuck roast and cut it into stew sized pieces in a similar type recipe and it is delicious! Not sure if a chuck roast would be cheaper than short ribs, all beef is so expensive now.
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Same, especially this time of year, too pollen-y to cook outside. I’m over cooking all winter; we have Clemson games/meets 5 nights per week & I have lost any inspiration until the seasonal fruits and veggies are ready. I feel like we’re living on hot dogs and peanuts at the moment
What about using a brisket. They usually are in the stores this time of the year for Passover.
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I’ve never cooked a brisket! Could I do the same sauce and method - just cut it in pieces maybe ? Or is that not necessary?
You can buy chuck and cut it into “boneless short rib” - much more affordable and works well.
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I think the same can be done with tritip (not the strips, the uncut one). Tritip has some fat marbling which should help. I always use tritip for kabobs for that reason.
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Yes! No need to cut. I make a sweet and sour brisket recipe from an old Joy of Cooking book. Start on stovetop and finish cooking covered in the oven for a few hours. I find it’s best to cook it a day or two before serving. There are lots of braised brisket recipes, some us Lipton onion soup mix. The brisket is great served over egg noodles.
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Can you share the recipe? That looks great!
I don’t have a formal recipe, but here’s what I do:
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Make a slaw of finely shredded cabbage, carrots, cilantro*, and diced tomatoes tossed in a lime dressing (fresh lime juice, olive oil, bit of honey, garlic, salt)
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Pan fry a light white fish like cod or tilapia (in this case), break it up with a spatula when cooked, and then simmer in a mixture of 1/2 cup water/2 tablespoons of taco seasoning until the liquid is almost evaporated.
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In serving bowls, scatter fish atop the slaw and dress with whatever toppings you like: avocado, sour cream, cheese, salsa, etc.
*Or, you could blend the cilantro directly into a dressing like this one.
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Here is one similar that I have made. I love doing the fish in the air fryer.
I sometimes bulk it up with rice and black beans
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