Short ribs are an exceptionally flavorful cut from the lower portion of the Rib (into the Plate) that are typically either sliced very thinly (Korean style short ribs) for marinating & grilling, or are slow-cooked (braised, smoked or roasted) until tender.
These sliced bone-in short ribs are cross-cut (aka “flanken cut,” sliced across the bones) and sold as five-bone lengths rather than the shorter portions more common in in the US. They are excellent slow braised.
Bone-in short ribs can be used in recipes calling for boneless short ribs, and will provide additional gelatin and flavor to the braising liquid through the cut ends of the bones.