AtlasMas

As its name implies, the upper short plate is the highest of all the rib cuts and also the meatiest. The upper layer without bone is fleshy, lightly marbled with collagen and suet, while the lower part of the meat on the ribs (short ribs) is finely marbled and very tender. In Czech cuisine, the short plate with bones is most commonly boiled and served hot with mustard and horseradish, baked on garlic and, after deboning, used in a roulade and juicy hamburgers (ground together with leaner chuck). Ribs can also be prepared in the American style, grilled for several hours in a smoker; or in the Argentine style, grilled over an open flame on a cross-shaped grill. After aging with or without the bones (m. serratus ventralis), short ribs can also be used for steak. And not just any steak. Here we call it steak rib and it ranks among the most perfect steaks. It is very rare and a whole animal will yield a maximum of 1 kg of it.

The ribs between the first and eighth rib have a rectangular shape composed in the front part of the chuck ribs (1st to 5th rib) and then the short plate (6th to 8th rib).