Here in Southern California these are sold as "Flanken Ribs", with "Short Ribs" designating the English Style. These were 7-1/4 inches long, 1-1/2 inches wide and 5/8 inch thick, weighing 4-5/8 ounces each
Korean Style Ribs are cut the same way, but about half as thick.
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Here in Southern California these are sold just as "Short Ribs". These were 3 inches wide by 3-1/2 inches long and 1-1/2 inches thick, weighing 10 ounces each. The bones were typically 2-7/8 ounces, yielding 7-1/8 ounces edible (71%), but a 10 ounce piece will be only 8 ounces cooked, and the bone will still be 2-7/8 ounces.
These are far too thick to fry or broil, unless you cut them horizontally into bone half and boneless half - but they'll still be a bit tough. Braising works well, and they'll be tender in about 1-1/4 hours.
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