For the short ribs: (my favorite) no need to cut them and skip the roux steps if you like. I skip the roux steps when I use ribs because the longer cook time results in a thick sauce anyway. Follow the same steps as above but slow cook the short ribs longer, about 2 hours or until falling off the bone and you can easily pull the meat apart with easily with a fork. Make sure you are occasionally checking the short ribs liquid level. Add more water or broth if the liquids gets too low.