What cut of short rib do I have, and how do I prepare them?
Do they look like this?



If so, the traditional preparation is to braise them for a good long time at a low temperature (use a slow cooker, and keep it just simmering) in beef stock and onions.  When they fall off the bone, take them out and remove any gristle, and re-assemble (for appearances sake).

Take your braising liquid, strain it, and boil it until it starts to thicken up. Add acid to taste (balsamic or wine). 

I like to serve it on a bed of barley, and pour the sauce over.

This is tough meat, but very flavourful and it needs to cook slowly at a low temperature to soften the fibres.