Originally Posted by fpnmf
Those aren't pictures of short ribs fellas.
Short ribs are cut across the rib and tend to be kinda tough.
Not always Craig:
Asado de tira (Argentinian-style beef short ribs)
Short ribs are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. According to Hormel Foods, short ribs are cut from the chuck and plate primals.
A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs, intercostal muscle and tendon, and a layer of boneless meat and fat which is thick on one end of the slab and thins down to almost nothing on the other. There are a variety of ways to butcher short ribs. The ribs can be separated and cut into short lengths (typically about 2 inches long), called an "English cut", "flanken cut" across the bones (typically about 1/2 inch thick), or cut into boneless steaks (a style recently introduced in the U.S.A. as a cheaper alternative to rib steak).