No they're not the same. Beef back ribs come from the bottom of a
standing rib roast (same as babybacks in pork) usually not much meat other
than between the bones (they get more for Ribeyes than Beef backribs. Short
ribs are just below this and are usually part of the Plate which sells for
1/4 to 1/3 as much as Ribroast (ground chuck) so they leave more meat on the
bones (it also starts getting a little more fatty) it's like comparing
Ribeyes to chuckeyes. The meatcutter can leave them a little longer if he
gets bone-in primals, (big chunks) but most stores get saw-ready pieces, or
cry-o-vac'd precut beefbackribs (like Pork Babybacks). If you can't get them
at your grocery store try a place that processes Beef for local farmers, see
if they sell retail cuts, they get all the parts in the original package !
Hope this helped.

"Bruce K." > wrote in message
...
> I know that short ribs are beef ribs cut in half, but if I ask the
> butcher not to cut them will I have beef ribs or back ribs?
>
> Thanks,
>
> Bruce