To portion ribs out for entrees, let them cool down in liquid. Once short ribs are cooled, remove the fat from the top of liquid. Portion short ribs, about 7 ounces each. Save the trimmings for tacos or whatever your heart desires. Strain the liquid through a fine china cap strainer and return to braising pan. Add trimmed short ribs and place in oven until liquid is slowly simmering. Gently pull short ribs out, add kosher salt to taste and serve. You can reduce the braising liquid and make a sauce as well.