I've never used Beef Chuck Short ribs...
Beef ribs have much more flavor, meat, fat, and connective tissue than pork ribs.
I have used two types of beef ribs; Beef Short Ribs and Beef Back Ribs.
Short ribs are cut from the rib and plate primals and a small corner of the square-cut chuck. A full slab of short ribs is typically about 10 inches square, ranges from 3-5 inches thick, and contains three or four ribs and they can take as long as 8 hours before they are done.
Back ribs are usually cut from the ends of a prime rib roast, a very desirable and an expensive cut. There is a lot of tasty meat between the bones. Back ribs can are usally sold in slabs of 8 or more bones which can be up to 8" long. Depending on how much meat is on them and the thickness of the bones, they can be finished in as little as three hours.
Beef short ribs have more meat than beef back ribs, but both will pack great beef flavor.