One season it's ox tails, the next it's flat iron steaks and this Spring seems to be all about short ribs. How odd that that cuts of meat can be so trendy! If you've met me you know I'm not exactly a slave to fashion trends, but it's clear I do like a good meal.

I got a bunch of short ribs from Prather Ranch and here's my way with a new favorite.

My new obsession is cooking in clay pots and if you have the appropriate equipment, you do the same. Otherwise a heavy stockpot or an enameled cast iron Dutch oven will work beautifully.

I had nine meaty ribs that I first browned in a little oil in two batches. If you crowd them, they seem to steam rather than brown.

Remove from the pot after they've browned and start on the chile sauce.

Notice I had no problem browning in my all-ceramic chamba pot from Nuestra Tierra in Half Moon Bay.

I soaked about 12 chiles in warm water for 20 minutes. This was an even mix of anchos and guajillos. I added the chiles to a blender with some garlic and onion, along with some Mexican oregano and a small spoonful of cumin. I blended with enough water to let the blades move and then strained the mixture with a food mill back into the browning fat.

If you don't have a food mill, you can use a fine mesh strainer and push the food through with a wooden spoon. Discard the seeds and skins that remain.

Salt to taste, allowing time for the salt to really mix in before serving. You'll see really beautiful pools of fat rise to the surface and the meat will be falling off the bone.

You can serve with rice or tortillas, or even use as a filling for tacos.

I brought some to the farmers market and it was pretty well received by all!