Short ribs
Short ribs is called Costela in Brazil; Asado de tira in Argentina and Chile; and Agujas in Mexico.
Meaty rib sections from the plate and chuck. Cut across the bone (flanken) or between bones (English). Below the rib: short ribs and the skirt, the steak behind fajitas and arrachera.
Some names on this page are still being checked against published sources.
Short ribs around the world
| Where | What butchers call it |
|---|---|
| United States | Short ribsCut thin across the bones, they're flanken-style (or Korean) short ribs; big plate short ribs are 'dino ribs'. |
| Mexico | AgujasNorteño: thin rib strips grilled for carne asada |
| Central America | Costilla |
| Colombia | Costilla |
| Venezuela | Costilla |
| Brazil | Costela'Ponta de agulha' for the plate end |
| Argentina | Asado de tira |
| Uruguay | Asado |
| Chile | Asado de tira |
Compare it on the cow in the Cow Translator →