Costillar is the traditional name in Argentina. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
Both whole-along-bone slow-cooked beef ribs from the plate region. Costillar is grilled flat on parrilla or vertically on asador a la cruz over coals; plate ribs is smoked low-and-slow over post-oak in Texas BBQ tradition. Different cooking, same cut.
Overlapping naming usage — "costillar" can also refer in Argentine usage to the loin-end rib roast (anatomically Prime rib). The dominant retail meaning is the asado plate-rib slab; Prime rib is anatomically the dorsal-rib roasting joint.
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