Short Ribs, Plate - Glossary Term

view glossary term online: https://www.recipetips.com/glossary-term/t--36119/short-ribs-plate.asp

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.