It's just a fact, short ribs are going to have some fat, and that is what makes them so tasty and tender! But, you can trim the excess fat before searing them for a little leaner version, if you like. We usually do this.
Season ribs lightly with salt and pepper,
Heat olive oil in a large frying pan or Dutch oven. I like to use the Dutch oven, because that way I have only one dish for browning and baking and can keep the meat scrapings and juices in the pan when I go to bake it.
In batches, sear short ribs until browned. When all are browned, place all of the short ribs back into the Dutch oven or a roasting pan with the meat scrapings and juices. Toss the onions over the top and add the black bean garlic sauce, thyme, raw garlic, pomegranate molasses and the whole bottle of Manischewitz. If meat is not completely covered with wine, add enough water to just cover the meat.
Cover pan tightly in foil or use the lid of your Dutch oven, and braise at 325 F for about 2.5 to 3 hours. You will know when the short ribs are done as they should be able to be pulled apart by forks, but not completely falling apart. Your house will start smelling divine and the hunger pangs will set in at just about the 1.5 hour mark!