Short ribs, however, are beef ribs taken from the plate cut. The name originates from the short length of the Ribs, thus the name “Short Ribs." When cut across the bone about 3” thick and then cut again between each bone, we call these “Short Ribs”
Full of beef flavor and fall-off-the-bone tender. Grill or slow-roast for a succulent beef dish. Short ribs are best braised; they can be grilled but only after an initial braising.
Ribs are good sources of essential nutrients such as protein, vitamins, and minerals.