RE: Beef Ribs- The butcher cut ??
I'm going to take a guess that these ribs are the same as what are used for short ribs. Those sure look great with that flavorful layer of fat. THE JOY OF COOKING says that they come from the rib, chuck and brisket. Looking at the diagram, I think that the 'plate' section is used too. Page 674 gives a better description. They can be sliced incredibly thin crosswise and are used for Korean/Hawaiian short ribs. They are yummyyyyyyyyy....
The true crime is what is sold at the supermarkets, as they will trim the top layer to the bone. It can be very difficult to find ribs as meaty as your photo.