English cut are the ones you want to use for this recipe. These are the ones with the thick cut of meat stacked on top of the bone. These ribs are cut parallel to the bone, and there is one piece of bone per piece of meat. Flanken style is cut across the bone. Each piece has three to four short sections of bone, with lots of meat around them. The meat is thin and cooks very quickly. This article helps to learn more about the different styles of short ribs available.