Beef short ribs are one of the most rewarding cuts you can cook at home, but the name covers several very different pieces of meat. A thick, bone in block made for braising has little in common with the paper thin slices used for Korean barbecue. Knowing the different types of beef short ribs helps you choose the right cut for the dish you have in mind, cook it with confidence and avoid a tough or dry result. This guide covers each style, how it is cut and how to get the best from it in your own kitchen.
What Are Beef Short Ribs?
Short ribs come from the lower portion of the rib cage, mostly from the chuck and plate sections of the animal. The meat sits on top of the rib bones and is layered with fat and connective tissue, which is why it has so much flavour.
That connective tissue is also what makes short ribs so versatile. Cooked low and slow, it melts into a rich, silky texture. Sliced thin and cooked fast over high heat, the marbling keeps each piece juicy and tender. The type of short rib you buy depends mainly on two things: how the butcher cuts the meat in relation to the bone, and whether the bone is left on at all.
You will usually see short ribs sold by grade as well as by cut. USDA Prime and Choice, along with Certified Angus Beef (CAB), are common labels on American short ribs, with Prime carrying the most marbling. Higher grades bring more flavour and a more forgiving texture, but every grade can be excellent when matched to the right cooking method.
The Main Types of Beef Short Ribs
English Cut Short Ribs
English cut short ribs are the classic choice for braising. The butcher cuts parallel to the bone, producing thick rectangular pieces with a single section of bone and a generous block of meat on top, usually around 5 to 10 cm long.
This is the cut you will find in slow cooked restaurant dishes, where the meat is braised for hours until it falls away from the bone. The bone adds body and gelatin to the sauce, and the thickness of the meat means it stays moist throughout a long cook. English cut ribs are not suited to quick grilling, as the connective tissue needs time to break down.
Flanken Cut Short Ribs
Flanken cut short ribs are sliced across the bones rather than along them. The result is a long, thin strip of meat, usually around 1 cm thick, with three or four small oval sections of bone running through it.
This is the traditional cut for Korean galbi. Because the pieces are thin, they absorb marinade quickly and cook in minutes over a hot grill or pan. You get the flavour of bone in beef with none of the long waiting time. If you want to try this style at home, our US Choice Korean style beef short ribs are cut flanken style and ready for marinating.
Boneless Short Ribs
Boneless short ribs are the meat taken off the bone in one piece. They are sold either as whole blocks or cut into steaks, cubes or slices.
Whole boneless short ribs can be braised just like English cut ribs, and they are easier to portion and serve. Cut into thick steaks, they can be seared and served medium, much like a well marbled ribeye. Sliced thin, boneless short rib becomes one of the most popular meats for Korean barbecue and hot pot, since it cooks in seconds and stays tender. Our Korean BBQ short rib slices are a convenient option for tabletop grilling.
Rib Fingers
Rib fingers are the strips of meat found between the rib bones. Strictly speaking they are not short ribs, but they come from the same area, share the same rich marbling and are often sold alongside them.
Rib fingers are long, narrow and heavily marbled, which makes them excellent for grilling, barbecue and quick braises. They are a good option if you want the flavour of short ribs in a smaller, faster cooking format. The Canadian Diamond® rib fingers are a popular choice for home barbecue.
Comparing Short Rib Cuts at a Glance
| Cut | How It Is Cut | Thickness | Best Cooking Method | Typical Cooking Time |
|---|---|---|---|---|
| English cut | Parallel to the bone, one bone per piece | Thick, 5 to 10 cm pieces | Braising, slow cooking, oven roasting | 2.5 to 3.5 hours |
| Flanken cut | Across the bones, several bone sections per strip | About 1 cm | Grilling, pan frying, Korean galbi | 3 to 6 minutes |
| Boneless (whole) | Meat removed from the bone in one piece | Thick block | Braising, searing as steaks | 10 minutes to 3 hours |
| Boneless (sliced) | Meat sliced thin across the grain | 2 to 4 mm | Korean BBQ, hot pot, stir frying | Under 1 minute to 2 minutes |
| Rib fingers | Meat from between the rib bones | Long, narrow strips | Grilling, barbecue, quick braise | 10 minutes to 1.5 hours |
How to Cook Each Type of Short Rib
Matching the cut to the method is the single most important step. A thin cut braised for hours will fall apart and dry out, while a thick cut grilled quickly will be chewy. Use this as a starting point.
Braised Short Ribs
Braising is the method that turns English cut and whole boneless short ribs into something special. The basic approach is simple:
- Season the ribs well and sear them on all sides in a heavy pot until deeply browned.
- Remove the meat and soften onions, carrots, celery and garlic in the same pot.
- Add a braising liquid such as red wine, stock, soy sauce or a mix, enough to come about two thirds of the way up the meat.
- Return the ribs, cover and cook gently at 150°C to 160°C in the oven, or over a low flame, for 2.5 to 3.5 hours.
- Rest the meat, skim the fat from the sauce and reduce it until glossy.
Braised short ribs taste even better the next day, as the flavours settle and the fat is easier to remove once chilled. A slow cooker or pressure cooker also works well, with the pressure cooker cutting the time to around one hour.
Grilled and Pan Fried Short Ribs
Flanken cut ribs, sliced boneless short rib and rib fingers all suit fast, high heat cooking. Marinate flanken ribs for at least a few hours in a mix of soy sauce, garlic, sesame oil, sugar and grated pear or apple, which helps tenderise the meat. Grill over high heat for a few minutes on each side until caramelised at the edges.
Thin boneless slices need only seconds on a hot tabletop grill. Cook them in small batches so the pan stays hot and the meat sears rather than stews.
Short Ribs in Hot Pot
Thinly sliced boneless short rib is a favourite for hot pot thanks to its marbling. Dip each slice briefly into simmering broth until it just changes colour, then eat straight away. Overcooking is the most common mistake, so keep slices moving and pull them out quickly.
Choosing and Preparing Frozen Short Ribs
Frozen short ribs are a practical way to keep premium beef on hand. Freezing quickly after processing locks in freshness, and good cold chain handling means the meat reaches you in the same condition it left the supplier. When you are ready to cook:
- Move the ribs from the freezer to the fridge and let them thaw slowly, ideally overnight.
- Pat the meat dry with kitchen paper before seasoning or searing, so it browns properly.
- Cook within a day of thawing.
- Never refreeze thawed beef, as this affects texture and allows bacteria to grow.
For a step by step walkthrough, read our guide on how to prepare frozen beef short ribs.
When buying, look at the colour of the meat and the distribution of fat. Fine, even marbling throughout the meat, rather than a thick outer layer alone, is a good sign of tenderness and flavour. You can browse the full range of cuts in our beef short ribs collection, from bone in Korean style ribs to boneless slices and rib fingers.
Which Short Rib Should You Choose?
The best cut depends on the meal you are planning and how much time you have.
Choose English cut or whole boneless short ribs for a slow Sunday braise, a stew or any dish where you want meat that falls apart at the touch of a fork. Choose flanken cut ribs for Korean galbi or a quick weeknight grill with plenty of flavour. Choose sliced boneless short rib for Korean barbecue at home, hot pot or a fast stir fry. Choose rib fingers when you want rich, marbled beef for the barbecue in a smaller, easy to handle format.
If you are cooking for a group, mixing two cuts works well. Grilled flanken ribs as a starter followed by slow braised English cut ribs as the main course shows off the full range of what short ribs can do.
FAQs About Types of Beef Short Ribs
Are short ribs the same as spare ribs?
No. Short ribs are beef and come from the chuck and plate sections, while spare ribs usually refer to pork ribs from the belly side. Beef short ribs are much meatier and have a deeper, richer flavour.
Why are my braised short ribs still tough?
Tough braised short ribs almost always need more time. The connective tissue only breaks down after a long, gentle cook, so if the meat resists a fork, cover the pot and keep cooking in 30 minute intervals until it yields easily.
Can I cook short ribs from frozen?
Thin slices for hot pot can go straight from frozen into the broth. For thicker cuts, thaw them in the fridge first, as cooking from frozen leads to uneven results with an overcooked outside and an undercooked centre.
Do bone in short ribs taste better than boneless?
Bone in ribs add extra body to braising liquids and many cooks find the flavour slightly deeper. Boneless short ribs are easier to portion and serve, and for grilling or slicing the difference in taste is minimal.
How many short ribs should I buy per person?
For bone in English cut ribs, allow around 400g to 500g per person, since the bone accounts for much of the weight. For boneless cuts or slices, around 200g to 250g per person is usually enough.
