the short rib is located in chuck on a cow.
where is the short rib located on a cow?
chuck
the "serratus ventralis" muscle defines the area in the beef carcass from where short ribs come, and is the preferred muscle tissue for short ribs. this muscle originates near the second rib, and covers most of the rib cage. in the chuck area (second through fifth ribs), the muscle is much thicker. moving toward the rump, the "serratus ventralis" becomes less dense, and may not cover the entire rib. outside of the chuck, the "serratus ventralis" covers the entire rib with a degree of thickness only in the plate area. over ribs nine through 12, the "serratus ventralis" is too thin to properly create a true short rib, and meat here is usually turned into a "royal short rib" or else stripped from the bone and used for ground beef.
short ribs
the "royal short rib" is a short rib dish prepared in europe and the united states which uses ribs nine through 12. the membrane is removed from the inner side of an english-cut plate, and the plate sliced into its component ribs. the bone is then pulled up from the meat, leaving meat attached at only one end of the rib. the meat is then rolled backward and tucked under itself.





















































tabiltas are mexican-style flanken-cut short ribs that are marinated and then grilled.





















































section::::short ribs in popular culture.
short ribs