Chuck short ribs are prepared from the forequarter and comprise the rib bone, intercostal meat and a layer of of chuck (H.A.M. 2260) meat and fat. The number ribs required and the length is determined by the dish being prepared. There are numerous ways to butcher ribs also determined by the style of dish being prepared. Chuck short ribs are rich in flavour and if prepared properly, very tender. Ribs should be simmered for 1 hour before they are pan fried or grilled to ensure the meat is succulent and connective tissue is broken down.