What's the difference between korean short ribs and regular short ribs?

Unlike American and European style ribs, which include a thick slice of bone-in meat, Korean-style ribs are cut lengthwise along the ribs. The ribs can come from two different places on the steer: the short plate and the veal mandrel. There are basically two main types of beef ribs, short ribs and back ribs, and they're very different from each other, but both can be tender, meaty, and delicious if cooked properly. It's important to note that there are several different variations or styles in which you can cut your ribs short.

You'll find the short ribs of the mandrel closer to the front of the ox, just below the mandrel, which is located above the handle and breast. You're more likely to see beef ribs (1 ribs are used), in which case they have 4 one-inch ribs. The short plate goes from the sixth to the tenth rib and is placed between the delicious breast cut on the front and the brisket fillet cut behind it. Beef ribs differ from short ribs in that the meat is between the bones (intercostals) and not on top of the bones.

Therefore, beef ribs will have more meat between the bones than on the top of the bone, such as beef ribs. The ribs that come out of the short plate are called ribs on a plate or simply short ribs; you may also see them called loaded beef ribs. There are also the ribs that remain in the mandrel (ribs 1), which are also called short ribs; they are often referred to as short ribs of the mandrel. For some reason, a lot of people prefer plate ribs instead of short ribs, however, I couldn't disagree more.

Ribs are usually sold in pieces of 4 bones, however, in a grocery store you are more likely to see them cut into single bones, which is called Corte Inglés (pictured above). The English cut for short ribs means that they have been cut between the ribs to separate them, resulting in a thick piece of meat on the bones. Flank-cut ribs are popular in Korean barbecue, where they are called Beef Galbi or Kalbi, which translates to ribs in Korean.

Short ribs

are an English-style cut in which the bones are cut individually and then cut into shorter pieces, approximately 1 to 2 inches long, with the thick meat on top.

Rib roast is one of the most expensive cuts of meat, so most of the meat stays with the roast and very little meat is left on top of the ribs. I was with you until the second paragraph, under “Back Ribs”, where you mention the ribs.