"Good recipe. The short ribs didn't look the most appealing when they were done because all the meat fell off the bones in pieces but it was tender and great tasting. I would prepare short ribs again using this recipe."
Refers to the ends of the ribs contained within the plate primal cut of beef (ribs 6 through 12). Usually only the flat ends of ribs 6 through 9 and are used for plate short ribs because the ends of ribs 10 through 12 have more fat than meat, so they are not as desirable.