Short ribs come from the forequarter, just under the front shoulder blade. They are seriously underrated. Think of the way you would cook oxtail and then try your short rib with the same recipe. I also like to 'overcook' them either in the oven or on the braai until they are gnarly and crispy. Raise them off the base of the pan and let the fat drip down into a sauce or over roast veg.
If you have not tried them, take a punt. They are cheap as chips and really good value, flavour wise.