This isn't far off from how I make short ribs, do it every year on Oscar's night when we have some fam over. One difference is that once I'm done braising I'll set the short ribs aside and reduce some of the braising liquid down to a sauce and serve it with mashed potatoes. Always a winner.This my non smoking recipe for country ribs (it take a while but is pretty easy):
Use coarse salt and pepper to season the meat. Cut and dice a few stalks of celery, carrots, shallots, and garlic. In a Dutch oven, heat a some olive oil. When oil is heated, hard sear each side of the rib for about 2-3 minutes or until desired color like a dark brown.
When the sides are done on the meat, pull off the heat in order to cook vegetables. Do not clean the bottom! Throw all the veggies minus the garlic in Dutch oven for about 2-4 minutes. Add garlic for a minute or until fragrant. Add 1-2 T. of tomato paste, cook for about 2 minutes or until paste softens and spread across veggies.
Next add 2 cups of a dry red wine and 2 cups beef or just enough liquid to submerge the ribs. Place covered Dutch oven in 325 degree oven and braise for about 2 hours. Test tenderness with fork, and if it’s still not fork tender, keep cooking.