You can use English-cut or flanken-cut short ribs for this recipe. English-cut short ribs are cut such that one rib bone runs along the length of each portion; flanken-cut ribs slice across the ribs so that each piece has cross-sections of several rib bones in it. If using English-cut short ribs, try to find ones that are about 4 inches each in length. If using flanken-cut, make sure that each slab is about two inches thick (flanken-cut short ribs often come in thinner slabs). You can divide flanken-cut ribs between the bones so that you have more manageable pieces to work with. In all cases, look for well-marbled and short ribs with a nice meaty portion on each (at least 1 1/2 inches of meat above the bones).

A good homemade stock will set like jelly when refrigerated; this natural gelatin helps give the sauce its final consistency; if you don't have good homemade stock, add 1 packet unflavored gelatin per recipe instructions.