Short ribs are cut from the lower portion of the rib cage and consist of layers of meat, fat, and bone with rich connective tissue. They have an intense beefy flavor and become meltingly tender when braised low and slow. They can be cut English style (along the bone) or flanken style (across the bones).
| Country | Name | Notes |
|---|---|---|
| 🇺🇸United States | Short ribs | |
| 🇬🇧United Kingdom | Short ribs | |
| 🇲🇽Mexico | Costillas | |
| 🇦🇷Argentina | Asado de tiraprimary | In Argentina typically cut flanken style across the bones, a staple of the asado |
| 🇫🇷France | Plat de côtes | |
| 🇪🇸Spain | Costillas de ternera | |
| 🇵🇹Portugal | Costelas | |
| 🇧🇷Brazil | Costela | Central to Brazilian churrasco, often slow-cooked over wood fire |