Bone-in or boneless · The braising rib — from the Chuck primal.
Short ribs from the chuck are meatier than their plate counterparts, with thick seams of marbling that render into unctuous richness. English cut (between the bones) is the braising standard; flanken cut (across the bones) is the Korean grill standard.
What It's Called
United States: Chuck short ribs, English-cut short ribs, Boneless short ribs
Australia: Chuck ribs, Beef spare ribs
United Kingdom: Jacob’s ladder (chuck end), Short ribs
How to Cook It
Braise: Red wine braise, 3+ hours — the fine-dining classic.
Smoke: Low and slow to 203°F / 95°C for BBQ short ribs.
Grill (flanken): Thin-cut galbi, marinated and flash-grilled.
Signature Dishes
Red-wine braised short ribs, Galbi / kalbi, Short rib ragù, BBQ plates
Specify chuck vs plate and English vs flanken when ordering — the eating experience differs meaningfully. Marterra supplies both, bone-in and boneless, portioned or full slabs.