How to Cook Beef Short Ribs

Beef short ribs may look intimidating, but with time and the right technique, they transform into one of the most tender and flavorful cuts of beef. Thanks to the rich marbling of our American Wagyu, short ribs stay juicy and forgiving whether you braise, slow cook, roast, or smoke them.

We love short ribs for their versatility. They shine in classic braised short ribs, smoked beef short ribs, oven-cooked preparations, and bold Korean or Asian-inspired recipes.

Experience what exceptional marbling brings to short ribs with American Wagyu Short Ribs and Plate Short Ribs.

These are perhaps the most amazing short ribs in the world. HOLY MOLY BUT THESE WERE AMAZING braised into a beef stew like arrangement.

– Sae F., Verified Buyer

What Makes Beef Short Ribs Unique?

Cut from the plate or chuck, short ribs deliver a meaty flavor balanced by rich marbling and connective tissue. During slow cooking, that collagen melts into gelatin, giving the meat its silky texture and deep flavor. This combination of structure and marbling makes short ribs ideal for braising, smoking, or slow cooking—and endlessly versatile with different flavor profiles.

Short ribs are also one of the most adaptable cuts we work with. They pair just as naturally with red wine and herbs as they do with soy, ginger, garlic, and sesame.

The best short ribs we have ever had. We followed the online recipe from SRF and they turned out perfect, not fatty, so flavorful and meaty.
– Jeanne G., Verified Buyer

Choosing Your Cooking Method

There is no single best way to cook beef short ribs. We suggest to choose a method based on time, equipment, and the type of meal you want to serve. Below are the most reliable ways to cook beef short ribs.

Braised Short Ribs

Braised short ribs are the most traditional preparation and one of the most popular for good reason. This method uses low heat and liquid to slowly break down connective tissue.

Braise short ribs in the oven or on the stovetop at 275°F to 300°F for about 2.5 to 3 hours.

Cooking Insight: Do beef short ribs get more tender the longer you cook them? Yes. Collagen needs time to convert into gelatin, and rushing the process results in tough meat.

How to Braise Beef Short Ribs

Braising is the foundation for many classic beef short rib recipes and one of the most reliable ways to achieve tender results.

1. Start with bone-in American Wagyu short ribs, patting them dry and seasoning generously with salt and black pepper.
   
2. Sear the ribs in a heavy Dutch oven until deeply browned on all sides.
3. Aromatics like onion, garlic, carrots, and celery go into the pot next.
4. Deglaze with red wine, beef broth, or a soy-based liquid for Asian variations.
5. The ribs return to the pot, partially submerged in liquid.
6. Cover and cook low and slow:
   
   
   1. Oven: 275°F to 300°F
   2. Stovetop: gentle simmer
   3. Time: 2.5 to 3 hours
7. The ribs are ready when the meat pulls away easily from the bone.
8. Rest the ribs for 15 minutes before serving.
   
   

Cooking Insight: How do you know braised short ribs are done? When pierced with a fork, the meat should feel tender and release easily from the bone.

Smoked Beef Short Ribs

Smoked beef short ribs are a favorite for barbecue enthusiasts who want bold, beef-forward flavor.

Smoke the short ribs at 225°F,  first, season generously, and then cook until the internal temperature reaches 190°F to 200°F. Expect a cook time of 4 to 5 hours, followed by a proper rest.

Ready to fire up the smoker? See how to smoke short ribs in our Smoked Short Ribs recipe.

This is the third time I’ve smoked the Wagyu Plate Short Ribs. They had the perfect amount of marbling and unbelievable flavor.
– Kenton, Verified Buyer

How to Smoke Beef Short Ribs

Smoking short ribs rewards patience and careful temperature control.

1. Preheat the smoker to 225°F.
2. Excess surface fat is trimmed, leaving a thin protective layer.
3. We season generously, often with coarse black pepper or a pepper-forward blend.
4. The ribs smoke uncovered for 4 to 5 hours until they reach 190°F to 200°F internally.
5. After wrapping loosely, we rest the ribs for 30 minutes.
6. The ribs are sliced between the bones and served.

Cooking Insight: Why do smoked short ribs finish at such a high internal temperature? Short ribs are done when collagen has fully broken down, which happens closer to 190°F to 200°F rather than at medium-rare temperatures.

Ready to cook short ribs the right way? Start with American Wagyu Ribs.

How to Cook Beef Short Ribs in the Oven

The oven is one of the most approachable tools for cooking short ribs, especially for beginners. We rely on two primary oven methods.

• Low and slow oven braising at 275°F to 300°F
• Dry-roasted oven short ribs finished with a glaze or sauce

Cooking Insight: What’s the best temperature to cook short ribs in the oven? Cook short ribs at 275°F to 300°F to allow connective tissue to break down without tightening the meat.

How to Cook Beef Short Ribs in the Oven (Roasted, Not Braised)

This method is ideal if you want a roasted texture instead of a sauce-based dish.

Dry-Roasted Short Ribs

• Season the ribs generously.
• Roast uncovered at 300°F for 2 to 3 hours.
• Finish under the broiler or brush with a glaze during the final 15 minutes.
  

Choose this method when you want a concentrated beef flavor and a firmer exterior.

Slow Cooker Short Ribs

If you want hands-off cooking, the slow cooker is a go-to for tender, flavorful short ribs. Steady, consistent heat over several hours melts collagen and deepens flavor—perfect for braised classics or global-inspired dishes. 

We recommend searing the ribs first, then slow cooking them for 7 to 8 hours on low or 4 to 5 hours on high until fork-tender.

Korean or Asian-Inspired Short Ribs

The slow cooker also shines for bold, Asian-style short ribs that balance savory, sweet, and spicy flavors. Ingredients like soy sauce, garlic, ginger, sesame oil, and gochujang create a deep, aromatic base as the ribs simmer to tenderness.  

While Korean short ribs traditionally use the flanken cut, we love how English-cut American Wagyu short ribs adapt to these flavors—they deliver exceptional richness and texture.

A simple base includes soy sauce, brown sugar, garlic, and ginger, with optional additions like mirin, sesame oil, rice vinegar, or a touch of gochujang for heat. Braise or slow cook until the meat easily pulls from the bone, then finish with scallions and sesame seeds for freshness.

Cooking Insight: Can English-cut short ribs be used for Korean-style braises?  Yes. While flanken is traditional, English-cut American Wagyu short ribs offer deeper beef flavor and outstanding tenderness in slow-cooked dishes.

Ready to try these flavors? Put these flavors to work with our Asian Braised Short Ribs recipe.

How Long to Cook Beef Short Ribs

Cook time depends on the method and temperature.

Cooking Insight: Time matters more than the clock. Short ribs are done based on tenderness, not minutes. If they are not fork-tender, they need more time.

Frequently Asked Questions about Beef Short Ribs

Our Favorite Short Rib Recipes 

Beer-Braised Short Ribs

Fall-off-the-bone tender beef braised with sautéed vegetables, fresh herbs, and dark beer for rich, comforting flavor. Serve over mashed potatoes or polenta for a classic meal.

View Recipe →

Birria-Style Slow Roasted Short Rib

Chef Jorge Velazquez combines short ribs with traditional Mexican birria flavors in this slow-roasted recipe, delivering tender, deeply savory beef in every bite.

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French Onion Wagyu Short Ribs with Gruyere Toast

Slow-braised Snake River Farms Wagyu Short Ribs with caramelized onions, white wine, and beef broth, finished with Gruyère toast for a rich, elevated comfort dish.

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Bloody Mary Braised Short Ribs with Pan-Fried Potato

Braise short ribs in a premade Bloody Mary cocktail for a unique tomato-and-spice flavor. Slow-cooked beef becomes rich, tender, and deeply flavorful in every bite.

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Short Rib Tacos with Avocado Tomatillo Salsa

Ultra-tender, slow-braised Wagyu short ribs served in corn tortillas with avocado tomatillo salsa, pickled onions, cilantro, and cotija cheese for bold, satisfying flavor.

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Pastrami Beef Short Ribs

Thick American Wagyu short ribs cured in a bold pastrami brine, smoked low and slow for tender, juicy beef with a peppery, flavorful crust. Finished with a sharp relish for a perfect bite.

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Short Ribs Made Simple

American Wagyu short ribs reward time and care with unmatched richness and tenderness. Whether braised, roasted, smoked, or slow cooked, the result is pure comfort in every bite.

Choose your method, give the ribs time, and the results will speak for themselves.

Ready to cook short ribs the right way? Start with American Wagyu Short Ribs and Plate Short Ribs.