I mix half and half - chuck and boneless short ribs for my ground beef. Oh, what a delicious flavor. Erin, I don't like to do this, but I saved this recipe from epicurious a while back to make with some, but have not done it yet.
Chili-Braised Boneless Short Ribs
Bon Appétit Serves 6
2 10-ounce cans enchilada sauce
1 large onion, finely chopped
1/2 cup hoisin sauce
4 large garlic cloves, minced
3 pounds boneless beef short ribs
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3 green onions, sliced
Combine first 4 ingredients in 9x13-inch baking dish. Add beef and turn to coat with marinade. Cover and refrigerate 5 hours or overnight.
Preheat oven to 350°F. Turn beef ribs. Cover with foil and bake until meat is very tender when pierced with fork, turning occasionally, about 2 hours. Sprinkle with green onions and serve.
This recipe got mixed reviews, so here's the link to them.
http://www.epicurious.com/recipes/food/r...rt-Ribs-34It still sounds good to me.