My FAV recipe for short ribs - must be accompanied by a big red wine, crusty warm bread and a salad to balance things off.
http://www.marthastewart.com/312756/short-ribs-with-root-vegetables

I used Anne Burrell's braised brisket recipe and used short ribs in place of the brisket, and it was incredible. We ate it over homemade pasta with a dollop of mascarpone cheese. Absolutely divine. The bite from the balsamic with the richness of the meat and creamy cheese was really satisfying. It's more of a "cold weather" type dish, but honestly, I'd eat this ANY time of year. :)

Here's the recipe below. You may not need to cook the ribs quite as long. I based my cook time off of Tom Colicchio's short rib recipe and it turned out perfect, so I'm linking that too.

http://www.foodnetwork.com/recipes/anne-burrell/braised-beef-brisket-with-onions-mushrooms-and-balsamic-recipe/index.html

http://www.foodandwine.com/recipes/braised-short-ribs

The best is the Korean way of cooking short ribs. So juicy and good.

http://www.maangchi.com/recipe/galbijjim

Try it out! This is the ultimate comfort food. Some rice and kimchi and you are set to go. Yummm!!

Bittman's recipe uses coffee, red wine, and chilis. I love it.
http://video.nytimes.com/video/2008/02/12/dining/1194817094889/braised-short-ribs.html

The korean method is super tasty!!!

http://www.ambitiousdeliciousness.com/2009/09/24/kabocha-galbi-jjim-for-a-special-dinner/

My husband's method is to brown them, then braise in a bottle of red wine with chopped celery, carrots and onion for hours. Then he removes the meat and uses our blender stick to make a sauce (adding back a bit of the meat) that we eat with pasta later. But for the first night he serves the meat over polenta cooked with some goat cheese. It's my favorite dish he makes by far.

Not to nitpick, but the chuck and the rib are 2 different portions of the cow. Rib meat is generally tougher and fattier, so low and slow is the way to go. Slow cookers, long braising, low oven temps.

http://www.foodiesathome.com/2011/04/braised-short-ribs-in-spicy-tomato.html

This is the last short rib recipe we've done, it was amazing. Even though we used bone in ribs, it would work for your boneless too!

I used the recipe from the book All About Braising and it was unbelievably good! Whatever flavors you use, I think braising is the best method for short ribs.

We just smoked a fuull rack of beef back ribs.. now that's living. But since you don't want to que..

I would suggest you check out Fine Cooking's Guide to Braised Short Ribs..

http://www.finecooking.com/articles/cyor/braised-short-ribs.aspx

The best overview that I have come across to learn the process and experiment with flavours that you like. Gives you a good knowledge how to create your own recipe and when/why to add things - which is essentially universal for most braised meats.

The one thing that they leave out that I consider a must is to the reduce your braising liquid down to a thicker consistency and add a a bit to a saute pan with the short ribs and glaze them up over the stovetop for a bit and then in a medium oven glazing often for 15 minutes or so.. tasty! Over taters for me.

I use boneless beef short ribs in my favorite chili recipe: http://www.food52.com/recipes/7880_short_rib_chili

THANK YOU!! I am doing the Bittman recipe as we speak!