They are, basically, the same cut as the thick chuck short ribs which are sold in, mostly, butcher shops and independent stores that cater more to meat customers. There is also a short rib which is cut from the chuck tip and is, usually, an inch thick or so and about an inch or more wide with oval

Cover tightly and cook in 350 degrees F. oven for 1-1/2 to 2 hours or until beef is fork-tender. Remove ribs. Skim fat from sauce. Serve sauce with ribs. Makes 6 servings.

Put the potatoes and carrots in a large slow cooker; top with the onion wedges then the beef. Combine the ketchup, 1/4 cup water, vinegar, paprika, chili powder, mustard, garlic powder, Worcestershire sauce, and salt. Pour over the beef. Cover and cook on LOW for 8 to 10 hours, or HIGH for 4 to 5