Boneless short ribs make perfect, fork-tender individual portions, but they don’t have the same full-bodied flavor as bone-in ribs. So when we braise them, we like to throw some oxtails into the mix. As they cook, the oxtails release gelatin that gives the sauce a satiny, tongue-coating richness and the intense meatiness you get when you braise a bone-in cut. Veal stock is worth seeking out for this dish; you can find it in the freezer section of a well-stocked market. We deliberately wrote this recipe to give you lots of leftover meat. The short ribs freeze beautifully, and the shredded oxtail meat and sauce is wonderful over pasta.