Is it true that 'short ribs' are actually beef 'plate ribs' simply cut down in length?
(I wish that my dad could help answer this.)
Here’s what I recall from his teaching (many years ago)–
The
plate is the whole rib cut.
Short ribs are sawn from three or four of the ribs and are from the area where the rib bones flatten out. They don’t have a large supply of meat. We sold them as soup bones.
The other portion of the ribs is called
plate ribs and is heavier with meat.
It seems that some names have been redefined, new cuts named and old cuts renamed. So even if I’m recalling correctly, I may not match today’s convention.