How Long Does It Take to Cook Beef Short Ribs Perfectly?

by

Few dishes compare to the rich, melt-in-your-mouth goodness of perfectly cooked beef short ribs. Whether you’re planning a cozy family dinner or a special meal for guests, achieving that ideal tenderness is key. The good news? It’s totally achievable! The main thing you need to know is that short ribs love a slow and steady approach. Exactly “how long does it take to cook beef short ribs” really depends on your chosen method, but with a little patience, you’ll be rewarded with incredibly flavorful and tender meat.

Understanding Beef Short Ribs

Before we dive into cooking times, let’s quickly talk about what beef short ribs are. These aren’t your typical thin back ribs. Short ribs come from the chuck primal cut of a beef cow, specifically the area near the shoulder and chest. They’re known for their generous marbling (streaks of fat) and connective tissue, which, when cooked low and slow, break down to create an unbelievably rich flavor and fall-off-the-bone texture. You’ll typically find them cut in a couple of ways:

  • English Cut: These are individual ribs, usually 2-4 inches thick, with a good chunk of meat on top of the bone. They’re perfect for braising.
  • Flanken Cut: These are cut across the bone, so each piece has several small bone segments. Often used for Korean BBQ (Kalbi).

For most traditional slow-cooked preparations, you’ll be working with English cut ribs.

The Golden Rule: Low and Slow Heat

Regardless of the cooking method you choose, remember that short ribs thrive on low and slow heat. This patient approach allows the collagen and connective tissues in the meat to gradually break down, transforming them into gelatin. This is what gives short ribs their signature tender, succulent texture and deep, rich flavor. Rushing the process will result in tough, chewy meat – and no one wants that!

Cooking Methods & Times for Beef Short Ribs

Let’s explore the most popular ways to cook beef short ribs and how long each method typically takes to get them just right.

1. Braising (Oven Method)

Braising is arguably the most classic and popular way to cook short ribs. It involves searing the ribs first, then simmering them in a flavorful liquid (like broth, wine, or a combination) in a covered pot or Dutch oven in the oven. This method consistently produces incredibly tender and juicy results.

  • Prep Time: 20-30 minutes (searing, sautéing aromatics)
  • Active Cooking Time: 3-4 hours
  • Oven Temperature: 300-350°F (150-175°C)
  • Total Time: Approximately 3.5-4.5 hours

Steps:

  1. Sear the seasoned ribs in a hot Dutch oven until nicely browned on all sides. Remove.
  2. Sauté aromatics (onions, carrots, celery, garlic) in the same pot.
  3. Deglaze with liquid (red wine, beef broth), then add back the ribs and enough liquid to come about two-thirds of the way up the sides of the ribs.
  4. Bring to a simmer, cover tightly, and transfer to a preheated oven.
  5. Cook for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.

Pro Tip: Check occasionally to ensure liquid levels are adequate. If it gets too low, add a splash more broth or water.

2. Slow Cooker / Crock-Pot

The slow cooker is a fantastic hands-off method that’s perfect for busy days. Just set it and forget it, and come home to a delicious meal!

  • Prep Time: 15-20 minutes (searing is optional but recommended for flavor)
  • Active Cooking Time: 6-8 hours on low, or 3-4 hours on high
  • Total Time: 3.5-8.5 hours

Steps:

  1. (Optional but Recommended) Sear the seasoned ribs in a pan before placing them in the slow cooker.
  2. Add seared ribs, aromatics, and braising liquid to the slow cooker.
  3. Cook on low for 6-8 hours or on high for 3-4 hours, until fork-tender.

Pro Tip: Even a quick sear before the slow cooker step makes a huge difference in the final depth of flavor.

3. Instant Pot / Pressure Cooker

For those times when you need tender short ribs in a fraction of the traditional time, the Instant Pot is your best friend. It achieves that fall-apart texture in under an hour!

  • Prep Time: 20-30 minutes (searing, sautéing)
  • Active Pressure Cooking Time: 45-50 minutes
  • Release Method: Natural Pressure Release (NPR) for 10-15 minutes, then Quick Release (QR)
  • Total Time: Approximately 1.5-2 hours (including preheating and depressurizing)

Steps:

  1. Use the “Sauté” function to sear the seasoned ribs, then remove.
  2. Sauté aromatics, deglaze the pot, and add ribs and braising liquid.
  3. Secure the lid, set to “Manual” or “Pressure Cook” (High Pressure) for 45-50 minutes.
  4. Once cooking is complete, allow a natural pressure release for 10-15 minutes, then carefully quick release any remaining pressure.

Pro Tip: Don’t skip the natural release phase; it helps keep the meat extra tender.

4. Grilling

While often associated with quick cooking, short ribs on the grill require a two-zone cooking method for tenderness. This is usually done with flanken-cut ribs.

  • Prep Time: 15-20 minutes (marinade time extra)
  • Active Cooking Time: 1.5-2 hours (indirect heat)
  • Total Time: 1.5-2.5 hours (plus marinating)

Steps:

  1. Sear the ribs over direct high heat for a few minutes per side to get a nice crust.
  2. Move them to indirect heat (a cooler part of the grill).
  3. Cover the grill and cook for 1.5-2 hours, or until very tender, flipping occasionally.

5. Smoking

Smoking short ribs yields an incredible depth of flavor and a beautiful bark, but it’s the longest method. It’s often done with larger, bone-in short rib plates.

  • Prep Time: 15-30 minutes (seasoning/rub, binder)
  • Active Cooking Time: 5-7 hours
  • Smoker Temperature: 225-275°F (107-135°C)
  • Total Time: 5-7.5 hours

Steps:

  1. Season the ribs generously with your preferred rub.
  2. Place in a preheated smoker at 225-275°F.
  3. Cook until an internal temperature of 200-205°F is reached, and the ribs are probe-tender. This can take 5-7 hours, depending on thickness.
  4. Rest wrapped in butcher paper or foil for at least 30 minutes before serving.

How Do You Know When Short Ribs Are Done?

The best indicator of doneness for short ribs isn’t just a specific internal temperature (though 200-205°F is a good target for meltingly tender meat). It’s all about texture. They should be:

  • Fork-Tender: A fork or a thin skewer should slide into the meat with almost no resistance.
  • Pull Away Easily: The meat should easily pull away from the bone. If it’s still clinging on tightly, it needs more time.

Tips for Perfect Beef Short Ribs Every Time

  • Don’t Skip the Sear: Searing creates a delicious caramelized crust (the Maillard reaction) that adds incredible depth of flavor to your finished dish.
  • Use a Flavorful Braising Liquid: Beef broth, red wine, a mix of both, or even stout beer can form the base. Add aromatics like onions, carrots, celery, and garlic for complexity.
  • Season Generously: Short ribs are hearty, so don’t be shy with salt, pepper, and your favorite herbs and spices.
  • Ensure a Tight Cover: When braising in the oven or slow cooking, a tight-fitting lid keeps moisture and heat trapped, which is essential for tenderizing.
  • Rest the Meat: After cooking, letting the short ribs rest for 10-15 minutes (or even longer if slow-cooked) allows the juices to redistribute, resulting in a more succulent final product.
  • Consider an Overnight Chill: For braised ribs, chilling them overnight in their liquid allows the fat to solidify at the top, making it easy to skim off. The flavor also deepens, and the ribs reheat beautifully.

Frequently Asked Questions About Cooking Short Ribs

Here are some common questions folks have about making beef short ribs:

Can you overcook short ribs?

Yes, while they are very forgiving due to their high fat and connective tissue content, you can overcook them to the point where they become dry and stringy, or even fall apart into shreds rather than staying in cohesive pieces. However, this usually takes significantly longer than the recommended cooking times.

What temperature should beef short ribs be cooked to?

For fall-off-the-bone tenderness, you’re aiming for an internal temperature around 200-205°F (93-96°C). This is well beyond the typical “well-done” temperature for other cuts, as it’s the temperature at which collagen breaks down into gelatin.

Should I marinate beef short ribs?

Marinating isn’t strictly necessary for tenderness when you’re slow cooking short ribs, as the long cooking time does that job. However, a marinade can add extra layers of flavor, especially if you’re grilling or smoking them. If braising, the braising liquid itself acts as a flavorful marinade during cooking.

Can I make short ribs ahead of time?

Absolutely! Short ribs are a fantastic make-ahead meal. In fact, many chefs believe they taste even better the next day after the flavors have had a chance to meld. Cook them fully, let them cool, then refrigerate. Reheat gently on the stovetop or in the oven until warmed through.

Conclusion

Cooking beef short ribs is a rewarding experience that yields an incredibly satisfying meal. While “how long does it take to cook beef short ribs” varies from 1.5 hours in an Instant Pot to 7 hours in a smoker, the common thread is patience and a low, slow approach. Whichever method you choose, remember to focus on achieving that desired fork-tender texture. With these tips and timings, you’re well on your way to serving up a dish that will impress everyone at your table!

Leave a Comment