There are two qualities that are sought after in beef, flavor and tenderness, and cuts that are high in one tend to be lower in the other. Short ribs are a part of the cow that is high in beefy flavor, but have to be prepared carefully to avoid getting tough and chewy. One way that works well is to slice it thin and cook it fast.
I found this cut of boneless short ribs at Market Basket, and found it easier to deal with than bone-in ribs. These were already trimmed of fat, and no bones to work around. I put the beef in the freezer for 30 minutes to firm it up and make it easier to cut (but not for so long that it freezes!). I sliced against the grain, parallel to the long side, and was able to cut it into four sections, each a little less than 1/4 inch thick. The resulting pieces were a little smaller than a credit card.
I stuck the slices into a bowl with teriyaki sauce from the store and some lime juice. I let this marinate for about 30 minutes, and threw a few slices in a frying pan. I cooked it fast and hot, so the sugars from the teriyaki carmelized some, but the beef didn't over cook. The cooked meat can then be used in soup, salads, or as a side/protein dish. In this case I cut the pieces into matchsticks and added it to soup. Icooked the rest of the beef in small batches over the next two days for other dishes.