Hi folks, short rib novice here. It's snowy and wintery here in Toronto and I'm looking for some serious comfort food. I'm planning on making Daniel Bouloud's short rib recipe off of Epicurious (link below). But I'm quite clueless when it comes to cuts of short ribs. I know there is the standard cut, which is lengthwise with the bone (so one long bone with meat on one side). There is the flanken cut, which is across multiple bones.
But when I've ordered short ribs in restaurants, I've usually gotten one big bone with a huge chunk of meat on it. Which cut is that? Is it the standard cut? Or is it the flanken cut, separated? Or some other beast all together? And which cut does the recipe below call for?