I had always seen these described as "English cut." The bones are not as long as back ribs, but neither are they as short as one typically sees "short ribs." The meat configuration is more similar to a short rib though... RD does not really label them specifically. I guess if plate ribs can be eight inches long, it would describe these. They look like the ones pictured in SR's article.
Actually, doing the math, of a full rib is 17 inches, and the back ribs are about 10, that would make plate ribs appear to work out.. Usually when I see "short rib" around here, they are cross cut (Korean or Flanken) depending on your persuasion...
17 inches? Now that's a rib I'd like to try to cook sometime - imagine pulling one of those out of your lunchbox at work!