How-To Guides

How to cook beef short ribs

What are beef short ribs?

Beef short ribs are a prized cut for slow cooking with their falling-off-the-bone majesty. They are cut from the plate area of the carcass adjacent to the iconic rib of beef, close to the breastbone. Ironically, they make a mockery of the term ‘short’, as they’re probably the rib that dons the most meat when compared with other racks of ribs, although the name probably comes from the fact each portion contains a short length of bone.

Short ribs can be prepared in several ways – in this context, they’re a popular choice for hands-off, low ‘n’ slow cooking methods. On the bone, the collagen-rich meat becomes incredibly tender. This can be achieved via several methods — pot-roasting, braising, and smoking all being popular options. In terms of cuisines, they are extremely versatile. While delicious braised with vegetables, beef stock, and red wine, they also pair well with Mexican and Asian flavours.

Beef short ribs cooking time

Beef short ribs need to be cooked for hours. Whether you braise them in the oven, slow cook them in a broth, or smoke them on the barbecue, you need to allow a minimum of 2-3 hours. However, depending on your cooking technique and recipe, cooking time can comfortably exceed 6 hours. If you undercook them, they can be super tough to eat.

Best way to cook beef short ribs

From braising your ribs in stout beer for deeply flavoured comfort food, to a rich Massaman curry full of spices, there are many ways to enjoy this beefy cut of meat. As such, there is no one-size-fits-all method for cooking beef short ribs.

Top tips

  • Before cooking, take your beef short ribs out of the refrigerator, remove any packaging, pat dry with kitchen towel and allow to reach room temperature.
  • Once cooked, use a fork to check the tenderness of your beef short ribs. If the meat begins to fall off the bone, they’re ready. All the fat in between the fibres will have melted away, leaving behind delectable, joyously moist meat.

Shop the ingredients