There are two different cuts of beef short ribs. One is from the chuck (the shoulder), which is cut into rectangular chunks of meat, generally 2 to 3 inches long, and includes layers of fat, meat, bone, and connective tissue. The second is from the short plate (the underside of the chest), and generally includes five ribs (numbers 6 to 10), and which is meaty but also includes a lot of connective tissue. This cut is also known as plate short ribs or simply beef ribs. You can read more at http://www.ochef.com/561.htm.