This recipe stopped me in my tracks

Part of your challenge can be addressed when you purchase your short ribs to start with. You want a short rib that has marbling in the meat, but not a thick layer on the outside. That gives you silky meat without so much fat to remove. You should remove large visible bits of fat when you remove the bones, yes. You get another shot at degreasing and defatting after chilling overnight in the fridge, too- and can remove a fair amount at that point. The mixture also happens to improve greatly in flavor after an overnight rest, so it works out great. If you want to increase your confidence with meat cookery, make friends with your local butcher. Meat from a butcher case may be a little more expensive, but the expertise behind that counter can really help you master the art of cooking it. Then you can learn to tell what is a necessary and desirable fat amount and what is not.

Hi Judy - yes, I always remove visible fat when shredding the meat. There will still be enough fat in the recipe overall for some silkiness.