Cut of beef taken from the Chuck, plate or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. Methods of preparation include braising, stewing and sous-vide. Short ribs may also be barbequed, a popular method that subjects the beef to high heat in a relatively short period of time.