Short ribs also have a ton of flavor, so they are a personal favorite of mine.  They also are usually pretty inexpensive (today they were less per pound than ground beef at Safeway).  If I have a busy day I throw them in the crock pot, but if I have the time there is no better way to cook them than a nice slow braise.  You can use any liquid to braise meat with, from broth to beer to water.  I prefer something that is going to add to the flavor of the meat, so I use beer most often.  Coating the meat with seasoned flour allows the flavor of the spices to stay on the meat, and the flour thickens up the braising liquid over the cooking time to make a nice tight topping.  I hope you enjoy as much as we did.