Beef ribs are a primal cut of bone-in beef, coming from a single rib or from several ribs out of the carcass. In fact, there are mainly two primal cuts called "beef ribs", located in close but different areas of the beef carcass:
The rib steak: a rib eye steak with rib bone attached (a single rib, one of the ribs numbered 6 to 12 in the rib primal section).
The short ribs: several ribs cut from the rib and plate primals and a small corner of the square-cut chuck.
In the United States cuisine a bone-attached beef rib can be called "rib steak", "beef rib", "bone-in beef rib", "bone-in rib steak", "ribeye cowboy steak" or "cowboy cut".
In Australia a bone-in rib steak is called a "ribeye". When the bone is removed, Australians call the resulting piece of meat a "Scotch fillet" or "whiskey fillet".
In the French cuisine the rib steak (with bone attached, called côte de bœuf, literally: "beef rib") is a very popular dish and it is not uncommon to find French restaurants where a massive single côte de bœuf is served for two or more dinner guests. The French entrecôte corresponds to the rib eye steak, that is, a rib steak separated from its bone.
In Argentine cuisine roast short ribs are called indistinctly asado de tira or tira de asado. While in Argentine cuisine the bone-attached rib steak is called bife de costilla, the same cut of beef, in Spanish cuisine, with or without the bone, is called chuletón.