Short Ribs: Cuts, Cooking Methods, and Budget Tips for Carnivore Cooking
Short ribs are one of the most satisfying beef cuts you can cook. They’re rich, meaty, and forgiving, and they fit easily into a meat-focused kitchen without a lot of extra ingredients. If you’ve ever been confused by the different shapes and names at the butcher case, or you’ve struggled to get them tender without turning them to mush, this guide lays out what to buy, how to cook them, and how to keep the cost under control.
First, know your cuts. Short ribs usually come in two main styles. English-cut short ribs are cut parallel to the bone, giving you thick, meaty blocks with one bone running along the bottom. These are ideal for braising, smoking, or pressure cooking. Flanken-cut short ribs are sliced crosswise through several bones, usually about a quarter to half an inch thick. You’ll see these labeled as Korean-style or LA-style ribs; they cook fast over high heat and are great when you want a quick grill session. There are also plate short ribs, sometimes sold as three-bone plates, which come from the rib plate and are extra meaty, and chuck short ribs from the shoulder area, which are slightly leaner but still flavorful. Boneless short ribs are cut from the same area and cook like a rich steak; they’re useful when you want a quicker sear and more meat per pound without the bone.
When you’re shopping, look for meaty ribs with good marbling. On English-cut ribs, avoid “shiners,” where the bone is visible on the top because the butcher sliced too close; those tend to have less meat. A thickness of two to two and a half inches gives you enough meat for a satisfying cook without being hard to tenderize. USDA Choice short ribs are usually a sweet spot for value; Prime has more marbling and will be richer, but it often costs several dollars more per pound. For flanken-cut, look for even slices about a quarter inch thick for quick grilling, or about half an inch if you prefer a little more chew. If you’re buying plate ribs, ask for three-bone plates with at least one and a half inches of meat above the bone.
Budget matters with short ribs because you’re paying for bone weight. Expect 30 to 40 percent of the package to be bone. Use that to evaluate price: a good everyday price for Choice English-cut can be in the six to eight dollars per pound range in many areas, while plate ribs often run higher. Restaurant supply stores, warehouse clubs, and local butcher specials can bring the price down if you’re willing to buy in bulk. If you do, portion into meal-sized packs and freeze. Even better, save the bones after eating to simmer into broth later, which lets you get more value from the purchase.
Season simply and early. Salt is enough for great short ribs. A practical rule is about one teaspoon of kosher salt per pound of meat. For larger pieces, dry brine the ribs by salting all sides and letting them rest uncovered in the fridge for at least two hours, or overnight if you have time. This seasons the meat throughout and dries the surface for better browning. If you’re cooking flanken-cut fast on the grill, salt them 30 to 60 minutes ahead so the salt has time to penetrate a bit.
For low-and-slow oven braising, set your oven to 300°F. Heat a heavy pan or Dutch oven over medium-high heat with a tablespoon of beef tallow or butter. Sear all sides of the ribs until deeply browned, about two to three minutes per side. Arrange the ribs bone-side down, add enough beef broth, water, or a mix of broth and tallow to come one-third up the sides, and cover with a tight lid or foil. Cook for three to three and a half hours until a probe or fork slides in easily. If the ribs are very thick, plan on four hours. Keep them covered for the first two and a half hours to trap moisture, then uncover for the last 30 to 45 minutes to reduce and concentrate the cooking juices. Rest the ribs in the pan for 15 minutes before serving so the juices settle back into the meat.
If you like the texture and bark from smoking, set your smoker to 250°F. Trim any thick surface fat or silverskin so smoke can reach the meat, but leave a thin layer of fat for moisture. Season with salt and, if you want, a touch of black pepper. Smoke the ribs meat-side up until the internal temperature reaches about 165°F and the bark has set, roughly three hours. At this point, wrap tightly in unwaxed butcher paper or foil to push through the stall. Continue cooking until the ribs are probe-tender, usually when the thickest part reads 203 to 208°F. Plan on five to seven hours total depending on rib size and your smoker. Rest the wrapped ribs in a cooler or the oven (turned off) for at least 30 minutes before slicing.
Pressure cooking is a good weekday option. Sear the English-cut ribs in the pot on sauté mode, then add a cup of beef broth or water. Lock the lid and cook at high pressure for 45 minutes for two-inch-thick ribs, or 60 minutes for extra-thick plate ribs. Let pressure release naturally for 15 minutes. To finish, you can reduce the cooking liquid on sauté to glaze the ribs, or transfer them to a hot broiler for three to five minutes to crisp the surface.
Sous vide gives you precise control if you don’t mind waiting. For a classic tender but sliceable result, bag seasoned short ribs with a tablespoon of tallow and cook at 155°F for 24 hours, then sear in a ripping-hot pan or under a broiler to brown. For shreddable ribs with a softer texture, 165°F for 12 to 16 hours works well. If you prefer a steak-like texture for boneless short ribs, 131°F for 36 to 48 hours will keep them rosy and tender, followed by a very hot, very quick sear to finish.
Flanken-cut ribs are best cooked fast over high heat. Preheat a grill to 500°F. Pat the slices dry, salt them, and oil the grates lightly if you use a gas grill. Grill two to three minutes per side until nicely charred and the fat is rendered; they cook quickly, so don’t walk away. On a cast iron pan, heat until just smoking and cook about one and a half to two minutes per side. Rest for five minutes. Because these are thin and have lots of bone edges, they can flare up on charcoal; keep a cool zone to move them if needed.
Boneless short ribs cook like rich, marbled steaks. For a one-and-a-half-inch-thick piece, preheat a cast iron skillet over medium-high heat, add a teaspoon of tallow, and sear three to four minutes per side. Drop the heat to medium and cook to your preferred doneness, about 125 to 130°F for medium-rare, 135°F for medium. Baste with the rendered fat in the pan and rest for five to ten minutes.
A few small details make a big difference. Trim only thick, hard external fat; leave a thin layer to baste the meat as it cooks. If braising, start with the bones down; they act like a rack and keep the meat elevated. Use a probe thermometer to avoid overcooking. If you’re smoking, spritzing isn’t necessary; focus on steady temperature and proper wrapping. For oven braises, a tight lid prevents drying. If the liquid reduces too much, add a splash of water or broth to keep the bottom from scorching.
Batch cooking short ribs saves time later in the week. Make a full Dutch oven or smoker load on a weekend, then portion into containers with some of the cooking juices. Reheat gently: covered in a 300°F oven for 15 to 20 minutes, or in a skillet over low heat with a spoon of tallow, flipping occasionally. An air fryer at 375°F for five to seven minutes crisps the exterior without drying the meat if you start with cold ribs. For freezing, wrap individual portions tightly and place in a freezer bag or vacuum bag; thaw in the fridge for a day before reheating.
When you’re comparing prices, consider yield and your cooking plan. English-cut ribs are excellent for low-and-slow methods and give you meaty portions with dramatic presentation. Flanken-cut offer quick cooks and are good when you want to stretch a package across multiple meals. Plate ribs deliver the most impressive meatiness per bone but often cost a little more. Boneless short ribs look expensive at first, but you’re paying for all meat, and they’re efficient when you want a fast sear meal. If you see a sale, buy extra and freeze; short ribs hold up well to freezing due to their fat content.
Finally, work with your butcher. Ask for two-and-a-half-inch English-cut ribs for braising, or three-bone plates for smoking. If you prefer flanken, request quarter-inch-thick slices for quick grilling. If you want to keep things leaner or faster, ask for boneless short ribs cut into one-and-a-half-inch medallions. A short conversation often gets you exactly what you need and can reveal upcoming specials.
Short ribs reward patience, but they’re not fussy. Salt, steady heat, and a little time deliver a rich, satisfying result. Whether you braise them in a Dutch oven, smoke them until they wobble, pressure cook them for a weeknight dinner, or sear boneless pieces like steaks, these techniques let you match the cut to your schedule. With smart shopping and simple prep, short ribs can be a regular, budget-conscious staple in a carnivore kitchen.