Once upon a time, short ribs were cheap. Now they are trending and the price reflects their new popularity. I have seen this before, both with flank steak and skirt steak. Just as with the other two examples of trend victims, you must cook them carefully or you will have tough, inedible meat. And, in the case of the short ribs, you will have greasy, tough, inedible meat.
Short ribs are a cut from the ribs, of course, and you will find them in the grocery with bone in or bone out. I prefer the bone in. I feel it adds more flavor. The meat attached to the bone will have a fat cap, fat marbling, and sinew.
Sounds like and looks like pork shoulder, does it not? That similarity gives you the clue on how to cook them. Go low and slow and be patient.