This post may contain affiliate links. Please see our disclosure policy.
Despite what you may think, cooking beef short ribs is simple with a few tips and tricks. It’s one of those cuts that just immediately feels luxurious. Rich, meaty, and deeply satisfying, they’re the sort of dish that fills the kitchen with the most wonderful aroma as they slowly transform into something tender and luxurious.
But, of course, short ribs can be intimidating if you’ve never cooked them before. If you rush the process, they’ll end up chewy and disappointing. Get it right, though, and you will be so pleased with the results and it is so good.
In this guide, we’ll cover what beef short ribs are, the different ways you can cook them, how long they take, and all the little flavour-building tricks that will make yours turn out perfectly every time.
Table of Contents
What Are Beef Short Ribs?
Short ribs are cut from the rib section of the cow, usually taken from the lower portion of the rib cage. They’re prized for their marbling and flavour but need slow, gentle cooking to break down all that connective tissue.
Cuts and Types
- English cut – The ribs are cut parallel to the bone, leaving one long bone with a thick slab of meat attached. Best for braising and slow cooking.
- Flanken cut – Sliced across the bones, giving thin strips with multiple small bones in each piece. Common in Korean cooking (galbi) and good for grilling or fast marinades.
- Bone-in vs boneless – Bone-in ribs are more flavourful and stay juicier, while boneless are easier to serve but can dry out faster if overcooked.
What to Look for When Buying Short Ribs
- Look for good marbling – small streaks of fat running through the meat.
- Avoid thick layers of external fat – you’ll just trim it off.
- Choose ribs with an even thickness so they cook consistently.
Cooking Beef Short Ribs: Methods Compared
Your chosen method for cooking beef short ribs depends on your time, equipment, and flavour goals.
Braising (Oven or Stovetop)
The classic approach. You sear the ribs until browned, add aromatics (onion, garlic, carrot, celery), then cook them slowly in a liquid such as red wine, beef stock, or beer.
- Oven: 160°C fan (355°F) for 3.5 hours
- Stovetop: Simmer gently for 3 hours
The result is fall-apart tender beef with a rich sauce.
Slow Cooker (Crockpot)
Great for set-and-forget cooking.
- Cook on low for 6-8 hours or high for 3-4 hours
- Sauce won’t reduce as much, so you may need to transfer it to a pan afterwards to thicken
Pressure Cooker
Perfect if you’re short on time.
- Sear the ribs first, then cook on high pressure for 40-45 minutes
- Depressurise carefully to avoid spluttering of sauce
- Sauce may need reducing afterwards for a deeper flavour
Flavour Building: Ingredients & Liquids
The cooking method matters, but it’s the liquid and aromatics that transform short ribs into something delicious.
Choice of Liquid
- Red wine – bold, deep flavour (classic pairing – try my red wine short ribs)
- Beer or stout – slightly sweet, earthy richness that is mellow compared to using wine
- Beef stock or broth – most recipes will use at least some stock as a braising liquid
Aromatics & Seasonings
- Onion, garlic, carrot, celery are traditional bases
- Fresh herbs like thyme, rosemary, and bay leaf
- Spice rubs or marinades for BBQ and global styles
Sauce & Reduction
- After cooking, remove the ribs and simmer the liquid until thickened
- Skim excess fat from the surface
- For a glossy finish, whisk in a knob of cold butter at the end
Timing & Temperature Guide
Here’s a quick reference:
| Method | Temperature | Timings | Notes |
| Oven | 160c fan/180c conventional | 3.5 hours | Lid on! |
| Stove top | Low | 3 hours | You want it at the gentlest simmer – barely a bubble. |
| Slow cooker | Either low or high | Low – 6-8 hours High – 3-4 hours | You’ll need to bring it together in a pan separate to the slow cooker, then after step 4, transfer to the slow cooker. |
| Pressure cooker | High pressure | 45-60 mins | Be very careful when depressurising the cooker so it doesn’t splatter. |
Troubleshooting Common Issues
- Still tough? Keep cooking the beef short ribs as they only become tender once the collagen breaks down.
- Sauce too thin? Reduce it uncovered over medium heat or whisk in a cornstarch slurry (2 tsp of cornflour to 4 tsp cold water).
- Greasy sauce? Skim the fat off with a spoon, or cool the dish slightly and the fat will solidify to scrape it off.
Frequently Asked Questions
Yes but you’ll need to reduce the sauce afterwards to concentrate the flavour, as pressure cooking traps steam and doesn’t allow reduction during cooking.
English-cut ribs are best for braising as they stay juicy and meaty. Flanken-cut ribs are thinner and excellent for grilling, especially with marinades.
Short ribs are fatty cuts so you will likely always have some fat on top. Remember, fat is flavour.
I just use a wide, flat spoon to skim off excess fat once it’s out of the oven. If you keep the spoon flat and press it gently into the sauce, while flat, the top layer will run into the spoon, which tends to be the fat. Add the skimmed fat to a bowl, let it solidify then dispose.
If you are prepping ahead, you can let the short ribs cool in the pot, which will then solidify the fat so you can spoon it off that way.
Other recipes you may like
- Try a classic red wine version in our Red Wine Braised Beef Short Ribs recipe
- Try short ribs in pasta with my Beef Short Ribs Ragu. Or use beef shin in my beef shin ragu.
- For tips on selecting quality cuts and cooking steak perfectly, see my guide on How to Cook the Perfect Sirloin Steak
Helpful Tips
Rump Steak Explained: Perfect Cooking & Tips
Easy Pasta Recipes
Creamy Sausage Pasta (Pasta alla Norcina)
Easy Pork Recipes
