Short ribs are a delicious and versatile cut of beef that can be prepared in a variety of ways. When shopping for short ribs, it’s important to understand the different cuts available and what to look for to get the best quality. This will ensure your short ribs come out tender and flavorful when cooked.
What are short ribs?
Short ribs come from the rib section of a cow. They contain a lot of connective tissue and fat, which helps keep the meat moist during cooking. The main short rib cuts are:
- English cut – comes from closer to the chuck end of the ribs. The bones are shorter with more meat attached.
- Flanken cut – sliced across the bone into thin strips. Popular in Asian cuisine.
- Korean-style cut – similar to flanken style but the meat between the ribs is removed.
- Boneless short ribs – all meat and no bone. Can be portioned into cubes.
Short ribs are ideal for braising, grilling, or roasting low and slow, which helps break down the tough connective tissues. The resulting meat is fall-off-the-bone tender with a rich, beefy flavor.
What to look for when buying short ribs
Here are some tips for selecting the best quality short ribs:
- Meat color – Raw short ribs should be bright red with some white fat marbling. Avoid ribs that look brown or dried out.
- Fat cap – A generous outer fat cap helps keep the ribs juicy and tender as they cook. About 1/4 inch thick is ideal.
- Bones – Choose ribs with bones that are white to beige. Avoid discolored bones which indicate an older animal.
- Weight and size – For bone-in short ribs, aim for around 1.5 to 2.5 lbs packages with decent meat-to-bone ratio. Individual ribs should be 4 inches or longer.
- Expiration date – Only buy ribs before their sell-by date, and plan to cook them within 3-5 days.
- Packaging – Select short ribs that are vacuum sealed or wrapped on a tray. Avoid loose packaging where the meat is exposed.
Higher quality specialty cuts like Wagyu or Angus short ribs will offer excellent marbling and flavor. Grass-fed short ribs are also worth trying for a more robust and beefy taste.
The best cuts of short ribs to buy
Here is an overview of the most common short rib cuts to help you decide which option may work best:
English Cut Short Ribs
- Cut from closer to the chuck primal
- Shorter bones with more meat left on
- Offer a meatier mouthfeel and portion size
- Require longer cooking as there’s more collagen
- Best for braising, stews, or grilling low and slow
Flanken Style Short Ribs
- Sliced thinly across the bones into strips
- Typically around 1/2 inch thick
- More bones vs. meat
- Quick cooking and easy to eat
- Popular for Korean-style barbecued ribs
Boneless Short Ribs
- Have all the bones removed
- Can be portioned into individual pieces
- Offer the most concentrated beefy flavor
- Allow for easy portion control
- No bones speeds cooking compared to bone-in
- Good for braising, stews, skewers, or stir fries
How much short rib to buy per person
When calculating how much short rib to buy per person, here are some general guidelines:
| Type of Short Rib | Raw Weight per Person |
|---|---|
| English Cut | Around 3/4 lb to 1 lb |
| Flanken Cut | Around 1/2 lb to 3/4 lb |
| Boneless Cubes | Around 1/2 lb to 2/3 lb |
These estimates provide a 4-6 oz cooked portion per person. It’s better to buy too much than not enough. Leftover short ribs make delicious sandwiches, tacos, or rice bowls.
For appetizers, plan for around 4 ounces of short ribs per person. For stews or larger portions, allow up to 8 ounces or 1 pound of meat per serving.
How to store short ribs
Raw short ribs can be stored in the refrigerator or freezer:
- Refrigerator – Place in a shallow container or bag so the ribs lay flat. Use within 2-3 days for best quality.
- Freezer – Wrap ribs tightly in plastic wrap, then foil or freezer bag. Freeze for up to 4 months.
Cooked short ribs will keep for 3-4 days refrigerated. You can also freeze cooked ribs for 2-3 months.
How to thaw short ribs
There are a few methods to safely thaw frozen short ribs:
- Refrigerator – Unwrap ribs and place in a rimmed baking sheet or dish. Thaw overnight in the refrigerator.
- Cold water – Put still-wrapped ribs in a zip top bag and submerge in cold tap water. Change water every 30 minutes until thawed.
- Microwave – Unwrap ribs and place in a microwave-safe dish. Microwave using the defrost setting, stopping to flip halfway.
Cook thawed short ribs within 1-2 days. Do not refreeze raw ribs once they’ve been thawed.
Tips for cooking short ribs
Here are some tips and guidelines for cooking short ribs to maximize flavor and tenderness:
- Choose moist cooking methods like braising, stewing, or slow roasting. This helps break down tough connective tissues.
- Cook bone-in ribs for 2-3 hours or more until fork tender. Boneless can cook slightly quicker.
- For stovetop cooking, brown the ribs first to develop a nice crust then simmer gently in sauce or broth.
- Use lower oven temperatures between 250°F and 325°F for roasting. This allows the meat time to become tender.
- Flip ribs at least once during roasting to ensure even browning.
- Make a flavorful sauce or braising liquid using ingredients like wine, broth, tomatoes, herbs and spices.
- Let cooked short ribs rest for 10-15 minutes before slicing or serving to allow juices to redistribute.
Experiment with different preparation methods and sauce flavors until you find your favorite way to enjoy these rich, beefy ribs.
Best short rib recipes
Here are some of the most delicious ways to cook short ribs:
Braised Short Ribs
Slowly cooked in wine, stock and aromatics for fall-off-the-bone meat.
BBQ Short Ribs
Grilled with a sticky, tangy barbecue sauce for backyard bliss.
Red Wine Braised Short Ribs
Simmered in a red wine sauce for refined, rustic comfort food.
Korean Kalbi Short Ribs
Marinated flanken ribs quickly grilled with a sweet-savory glaze.
Guinness Short Rib Shepherd’s Pie
Tender beef and savory gravy topped with creamy mashed potatoes.
Short Rib Ragu
Hearty Italian-style sauce with pasta or zucchini noodles.
Short Rib Chili
Slow-cooked with beans, tomatoes and spices for the ultimate comfort food.
Braised Short Ribs with Polenta
Creamy, corny polenta is the perfect complement.
Pressure Cooker Short Ribs
Fast and delicious, ready in under an hour with a pressure cooker.
Conclusion
With a wide range of cuts, flavors and preparations, short ribs are one of the most versatile and tasty beef items you can buy. Choose quality bone-in or boneless ribs looking for good color, marbling and thickness. Allow 1/2 to 1 pound per serving and cook low and slow using moist heat methods for fall-off-the-bone results. With the right cooking time, ingredients and seasoning, it’s easy to make amazing short ribs at home.