If you've never had beef short ribs before, you're missing out on one of life's great pleasures. Beef short ribs should be so tender that the meat almost falls off the bone with a fork. Serve them with soft Parmesan polenta as suggested here, or they are also delicious with creamy mashed potatoes.
These days I hear there is less fillet and striploin being sold and rib-eye has become more popular. It is good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them.