short rib and chuck will splinter and not hold together very well, but are very common.
I prefer to use flank, round or sirloin (actually, I prefer neck and arm roasts, but those are hard to find absent an old school butcher). They will hold their shape and not splinter. All three have a solid beef flavor and will really tenderize over a 4+ hour braise. If I use round, I cut the cubes a little smaller than i would for flank or sirloin. Maybe 1-1.5 inch cubes for flank and sirloin and .5-.75 inch for Round. I would also go smaller on the chuck/short rib as they tend to splint and your beef bourguignon starts to look like chipped beef if you aren't careful.