What cut are boneless beef short ribs?

finaltable

The other night the wife and I went to an Italian restaurant and she ordered something from the menu that said "short ribs." What she got was a boneless piece of beef about the size of a filet mignon. She took a bite and said "Oh my God, can you make this?" I took a bite (it was quite good) and it was not too dissimilar from the way I cook brisket, seared and braised. I went to the grocery and did not see anything that looked like what she had. I asked the butcher and he said he thought he knew what I wanted; I just needed to tell him how to cut the meat. Does anyone know the words I am supposed to say to the butcher to get the right cut of meat?

SGH

Due to mass manufacturing and mechanized reducing its hard to say without actually seeing the ribs in question. However beef ribs should come from 2 bovine primals. The rib primal and the plate primal. As of the past few years as a way to make more money, part of the chuck primal is often left attached to give the ribs a very large and massive appearance. However the trained or astute eye can easily spot this money mongering tactic. For the record and in my humble opinion, you can't go wrong with any beef rib. They are all par excellent my friend.

bweekes

+1 re: what @SGH said. May have been flanken cut with the bones removed. There's quite a bit of meat on top of the bones when cut in this style, which can easily be about the size of a filet mignon. 

Shiff

Several markets in our area sell boneless chuck short ribs. I've tried cooking them, but that was before I figured out the way to cook chuck short ribs with the bones. I'll have to give them another try with a similar technique.

gdenby

See here. What you had were probably "Short Ribs, Boneless NAMP 123D," listed down the page.
They tend to be excellent both bone in and out. Where I find them, they tend to be around $8/lb. They can be done raised, indirect on the Egg. They work really well cooked sous-vide, and i wouldn't be surprised if the restaurant didn't do them that way.

Zmokin

Buy short ribs, cut off the bone.  I do it all the time.
But then if you really want to copy me, save the bones and freeze them, then when you have enough, roast them, then boil them with some veggies and then can or freeze your own homemade beef stock.