When these gorgeous strips are cut from between the ribs, they're called Rib Fingers. No matter where they're from, they are succulently marbled like Rib Steak, and excellent for slow cooking in Cholent, like Short Rib. Call them "Fleish Fingers" for Cholent, "Dedos de Carne" if you use them for fajitas, or "Intercostal Meat" if you want to sound fancy. No matter what you call them, they will taste fingerlicking good! (See what we did there?)