How to Cook Beef Ribs

Lusciously tender and rich, beef ribs are like the big siblings of pork ribs. Prized for their meaty flavor and succulent texture, these “dino” ribs have become popular for backyard barbecue enthusiasts, chefs, and pitmasters. 

“We were one of the first barbecue joints in Texas to serve beef ribs every day, not just weekends or holidays,” says Barrett Black, a fourth-generation pitmaster at The Original Black’s Barbecue in Austin. “It’s become a part of who we are: big, bold, and unapologetically Texan.”

Before you turn on the smoker, oven, or slow cooker, here’s Black’s guide to beef ribs: how to choose the right kind of ribs and cook them to perfection. 

Types of beef ribs

Typically, you’ll find three types of beef ribs at the butcher or grocery store: plate ribs, chuck short ribs, and back ribs. Here’s a breakdown, plus where flanken ribs fit in. 

Plate ribs 

Plate ribs are longer ribs that are cut from the sixth through tenth ribs of a steer. They typically have about two inches of meat still on the bone. 

“These muscles work more, so they’re packed with marbling and flavor,” says Black. “The meat is thick, rich, and clings to the bone in the best way. These are the showstoppers you see at real-deal joints like ours, and they’re what made people start calling them ‘brontosaurus ribs.’”

Plate ribs may also be sold as “dino” ribs and are frequently referred to as “brisket on a stick,” thanks to their size and richness. 

Short ribs

Chuck short ribs are cut from the first through fifth rib, and are smaller by nature than plate ribs. However, plate ribs can be cut down to a smaller size and sold as short ribs, particularly the meatier sixth, seventh, and eighth ribs. 

Your local butcher or grocery store may also sell flanken-style short ribs, which are short ribs that have been cut across the bones instead of parallel to create thin strips. Flanken ribs are often what’s used in Korean-style barbecue ribs, but some chefs prefer them for braising, like in Tom Colicchio’s braised short ribs recipe.

Back ribs

Beef back ribs are the ones that remain from the prime rib roast. When butchers prepare prime rib, they will cut as much meat off the ribs as possible, since the roast is so valuable. The back ribs that remain tend to have little meat.

“Back ribs are easier to find in most grocery stores, but they don’t have much meat on them,” says Black. “These ribs, like pork baby backs, come from up near the spine. They’re leaner, more curves, and kind of an afterthought.” 

What to buy

When you shop for plate or short ribs, look for plenty of meat on the bone and good marbling. 

“If there’s not enough meat or fat, it’s not worth the trouble,” says Black. “You need ribs that can stand up to the fire. Meat that’s going to hold onto its juices after eight hours on a pit and still come out tender, smoky and full of beefy flavor.” 

The same rule applies to back ribs. While they won’t have as much meat as plate ribs, they should still look meaty with plenty of marbling.

“Think of it like buying a steak on a stick,” Black says. “The better the beef, the better the rib. If there’s not much fat running through it, you’re in for a tough, dry time. But if it’s got some heft, and you see that marbling shine through, you’re on the right track.”

How to cook beef ribs

To properly cook beef ribs, take cues from brisket, or even a pot roast. “Low and slow” is key to an incredibly juicy, ultra-tender beef rib, regardless of whether it’s plate or back ribs.

You can cook them similarly to pork ribs, but generally for a longer period of time to achieve tender results. 

“Pork ribs are sweet and delicate,” says Black. “Beef ribs are bold, beefy, and built for battle. We cook them the same way, but [for] beef ribs, we are cooking [them] much longer and developing smoky bark on the outside.”

There are plenty of ways to prepare delicious beef ribs at home. Here are some of Black’s favorites. 

Smoker

Since beef ribs have a bolder, richer flavor than pork ribs, they benefit from simple seasoning. Black’s Barbecue uses salt and pepper. Whether you use an electric pellet smoker or a charcoal kettle grill setup for indirect grilling, smoke the ribs over relatively low heat, about 250°F to 275°F. Depending on the size and thickness of the meat, it can take six to eight hours for the internal temperature to reach a temperature of about 203°F, which Black recommends. 

Oven

Black suggests braising beef ribs for tender results. “If you’re cooking inside, the oven is going to fall short on both flavor and texture compared to a smoker,” he says. “Don’t try to fake the smoke. You’re better off going another direction. Braise them low and slow with red wine, herbs, and aromatics. That way, you’re leaning into what the oven does well, not trying to recreate something it can’t.”

You can sear off the ribs in a braiser pan or large enameled cast-iron pot, then add aromatics and a braising liquid like wine or stock. Then, cover and cook in a moderately low oven until tender.

Slow cooker

To prepare beef ribs in the slow cooker, sear them first in a skillet and deglaze the pan with aromatics and wine or stock. Add everything to the slow cooker and give them plenty of time. It can take eight hours over low heat to achieve tender, fall-off-the bone ribs.

Instant Pot

Short ribs are well-suited for an electric pressure cooker. Season the ribs well, then sear in batches before you add aromatics and a bit of cooking liquid. Program the pressure cooker to high and cook for about 45 minutes. Let the ribs rest while you create a sauce with the cooking liquid.

How to tell when beef ribs are done cooking

Aside from using a good quality instant-read thermometer (you want about 203°F), there are some other signs to tell when the ribs are finished cooking. 

“The meat should jiggle like Jell-O when you pick it up,” says Black. If you smoke the ribs, “it should have a deep bark, but still be tender without falling apart. You want the collagen to break down into velvet.”

The same indicator works for braising ribs in the oven, slow cooker, or Instant Pot. They should have plenty of give when touched, but they shouldn’t disintegrate. 

“My grandfather taught me to stick a probe or skewer in and see how it glides,” says Black. “If it glides in like warm butter, it’s ready. If there’s resistance, it needs more time. That little bit of friction? That’s chewy meat waiting to happen.”