Can short ribs mean more than one cut?

Check the confidence note below; low confidence or multi-cut rows are flagged when present.

How do you order steak doneness in Bolivia?

In Bolivia, medium rare is called "Término medio". Rare is "Vuelta y vuelta" and well done is "Bien cocido".

What is short ribs in Bolivia?

Q: What is short ribs in Bolivia?

short ribs is the United States retail name for the short ribs, which sits on the rib primal. In Bolivia, the same cut is most often labeled costilla bo.

Q: What is short ribs called in Bolivia?

Look for costilla bo—mapped to Short Ribs (short ribs).

Q: What primal is short ribs from?

Short Ribs is on the rib primal (Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)).

Exact match

short ribs

is costilla bo in Bolivia

Ask for: costilla bo

About this cut

Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

rib primal · Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)

In Bolivia

costilla bo

What is this cut?·Global guide

How to order steak doneness

United States → Bolivia

rareRare→Vuelta y vuelta48–55°C

medium rareMedium rare→Término medio55–60°C

mediumMedium→Tres cuartos60–65°C

well doneWell done→Bien cocido70–100°C

Bolivia splits regionally: the Camba lowlands (Santa Cruz) mirror Argentine Término Medio standards; the Colla highlands (La Paz, Potosí) prefer Well Done for tradition and food-safety reasons at altitude.

Doneness terminology varies by country and restaurant. When unsure, describe what you want (e.g., “warm red center”).

Detailed explanation

“short ribs” in United States maps to canonical short ribs (rib: Lower portion of ribs 6–8 (plate short ribs) or ribs 1–5 (chuck short ribs)). In Bolivia, look for labels such as costilla bo. Sections of rib bone with attached intercostal meat. Cut two ways: English style (between the bones, thick) or flanken/cross-cut (across the bones, thin strips). Rich, collagen-heavy meat ideal for braising, grilling (flanken), or smoking.

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Compare with similar cuts

Other countries & routes

Same canonical cut, different destination markets (deduped URLs).

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This information is for educational purposes only and may vary by region or butcher practices.