Short Ribs refer to a popular cut of meat from beef cattle, a part of the beef rib beside the vertebrae. It is also described as the rib ends of beef between the rib roast and the plate. Short Ribs, likewise refer to rectangles of beef about 2 inches by 3 inches, usually taken from the chuck cut that consisted of layers of fat and meat and contain pieces of the rib bone. The meat comes in thick pieces, attached to wide pieces of bone. Short ribs are a quite tough cut of beef that is easy to find at any good butcher, hence they require slow, long, moist-heat cooking as in a French classic beef stew called Pot-Au-Feu, and Galbi Jjim (Galbijjim) which is a Korean dish of braised short ribs simmered over a long period. Short ribs can also be grilled or broiled, as in Korea's Sogalbi -Gui in which the short ribs are marinated and grilled over charcoal. Beef short ribs are larger and usually more tender and meatier than the pork counterpart which is called Pork Spare Ribs.