<P> Short ribs cut from the rib area near the spine (the dorsal area) are better known as "back ribs" or "dinosaur ribs". They consist of what remains of the rib in this area after the rib chop is removed . Due to the thinness of the serratus ventralis here, the meat on these ribs is generally intercostal muscle (e.g., the muscle between each rib). </P> <P> Short ribs, by definition, are not the entire length of rib . When the rib bone is cut into a 3 - to - 6 - inch (7.6 to 15.2 cm) length, left as a section of meat (a "plate") containing three or four ribs or cut into individual ribs with meat attached, the short rib is known as an "English cut". They may also be known as barbecue ribs, braising ribs, or fancy cut ribs . A section of short ribs from the plate (ribs six through eight, with their intercostal muscle) is known as a "short plate". Rib short ribs are almost always sold as a plate . </P> <P> When the carcass is cut across the bone to create strips of meat with multiple rib bones, the short rib is known as a "flanken cut ." These may also be known as crosscut ribs, Eastern European - style ribs, Hawaiian - style ribs, Jewish ribs, Korean - style ribs, or "kosher ribs". Flanken - cut short ribs incorporate at least two rib bones, and are often no more than 1 to 2 inches (2.5 to 5.1 cm) thick . </P> <P> Retail meat shops often do not differentiate between short ribs which come from the brisket, chuck, plate, and rib . In the United States, short ribs from the plate are generally the least expensive cut, followed by medium - priced short ribs from the brisket and chuck, and premium - priced short ribs from the rib area . </P>

Where do country style beef ribs come from