Is there a leaner rib to sub for beef short ribs?
Ifthe meat after the 2-3 hour braise is stillfatty then it is the recipe not the meat. Over the course of the braise the fat will slowly render from the meat leaving only the meat portion. Even a pork belly (very high fat content) when prepared properly and slowly will render almost all the fat.
Then as the other poster stated, place in the fridge, let the fat congeal on the surface and slowly remove with a teaspoon, very slowly.
I find beef short ribs to be unique in that I can't think of a substitute. Did you trim the ribs first?
I always trim the ribs of visible fat extremely well before cooking and I never have had a problem of them being too fatty. Alternatively, you can cook, chill, then pluck off the solidified fat layer. Reheat and serve. I find that next day beef ribs generally taste better, like many slow cooked things.