Short ribs are a cut of beef taken from the chuck, plate, or rib area. Ours are the flanken cut leaving the bones 1-2” thick rather than the English cut with 6” long bones. Between the bones are layers of meat and fat. Available only from 2019 harvest.
The Kitchn has a great article describing the difference between Flanken and English style short ribs. They recommend that flanken style ribs “be cooked quickly over high heat, so broil or grill this cut. It can easily overcook and turn dry and tough, so keep a close eye on it, especially since the high fat content can cause flare-ups.” thekitchn.com/short-ribs