As with the barbecued short ribs, my standard formula for braising is two caramelized onions, some garlic and herbs, bone broth, and some kind of acidic liquid.  Short ribs will benefit from the brine described in the recipe section, as the salt will help to draw moisture  into the tough tissue.  These will work with both lamb and beef short ribs (and probably goat or venison, too):

-Two onions, chopped

-3 or 4 cloves garlic, minced

-A pound or two Short Ribs

-A quart of bone broth

-A cup to a bottle of dry red wine

-Good salt, fresh ground pepper, some thyme or rosemary, and bay leaves

Try browning the meat at the end with this one.  Brown your onions in some butter, coconut oil, or lard, and add the gralic.  When you smell the garlic, add the meat and liquids, and bring to a slow simmer, adding a few bay leaves.

Simmer loosely closed for almost 3 hours.  Remove the ribs, and place them on a baking tray, and set your oven to broil, or fire up the grill.  Reduce the sauce, adding salt, pepper, and herbs in the last 15 minutes.

Here's where the flavor comes in: spoon reduced sauce over the meat until covered.  Broil the sauce-covered meat for 5 minutes, or until the meat has browned.  Don't burn the sauce!  Serve hot with some rutabagas or turnips.