I love beef short ribs. I like them sliced thin on the cross cut (marinated long, then grilled hot and fast) and I like the thick cross cut sections like these. They need a fair amount of time to get tender, but I love the flavor from direct grilling.
I marinated them in the morning, though these really are best marinated the night before. The marinade is a basic soy-ginger sauce: Fresh ginger, soy sauce, a little bit of rice wine vinegar, sesame oil, plenty of brown sugar, and a little bit of fruit juice to stretch it.
I started them over direct heat of my Charbroil infrared grill, then moved them to the indirect side and to the top rack. The Hopefully they will be ready for dinner to go with some grilled zucchini.