Flanken (or "Korean style") ribs will not give you the same results in a long, low braise that the English cut short ribs will. There is significantly more meat (and bone) in the English cut. Flanken ribs can be braised successfully, but recently they are more usually done in a quick, high temperature saute or grill after they've been marinated. For really meaty, succulent short ribs, you want the English cut, which is a single bone, about 3-inches long and 1&1/2-inches wide, with a sizeable chunk of meat attached to one side of it. If the recipe doesn't specify "flanken or Korean cut", they're probably talking about the heartier English cut.

Are you referring to "flanken" ribs? They are a slightly different cut and sawn in a different direction.

At a glance they look pretty much the same. On closer inspection, the pockets of meat are visibly smaller... but it's still meaty.

Are they thinly sliced?