Beef plate short ribs are a delicious and versatile cut of meat perfect for slow cooking. With the right preparation, these meaty ribs become fall-off-the-bone tender with tremendous beefy flavor. While short ribs were once an inexpensive byproduct, their popularity has grown tremendously in recent years. As more people discover their mouthwatering taste and texture, short ribs have become a coveted cut. This growing demand raises the question – where can you find high-quality beef plate short ribs for a reasonable price?
Short Ribs 101
Before exploring the best places to buy short ribs, let’s cover some short rib basics Short ribs come from the plate primal or belly section of the cow. They are cut across the bone into short sections rather than between the bones into long strips. Short ribs contain a lot of collagen and fat which breaks down into gelatin and bastes the meat during cooking. This is what gives short ribs their characteristic tenderness.
There are two main types of short ribs:
-
Flanken style – Cut across the bone into thin 1-2 inch strips. Best for grilling
-
English style – Cut with 2-3 inches of bone. Ideal for braising and slow cooking.
For braising, look for a generous amount of meat on top of the bone. The short ribs should also have a thick layer of fat to keep them moist during cooking. The fat cap can easily be removed after cooking if desired.
Where to Buy Retail
Finding high-quality short ribs for home cooking does not require trips to specialty butcher shops. Many standard grocery stores carry short ribs, though availability and prices can vary. Here are some of the best places to buy retail packs of beef short ribs:
Costco – Costco offers choice grade, bone-in beef short ribs randomly weighted in 16 lb packages. The thick, meaty ribs are perfect for braising and roasting. Costco’s low wholesale prices provide one of the best values around at typically $5.99/lb or less.
Sam’s Club – Like Costco, Sam’s Club also sells packer cut short ribs cryovacked in bulk bags. The bags contain random weight numbers of ribs averaging 14-17 lbs. Prices are similarly discounted around $5.99 to $6.99 per pound.
Kroger – Kroger stores including Ralphs, Harris Teeter and Fred Meyer carry both Korean galbi flanken ribs and English cut braising ribs with prices ranging from $6.99 to $9.99 per pound. Higher than warehouse stores but solid quality.
Walmart – Walmart sells choice boneless beef short ribs at everyday low prices around $7.98 per pound. Boneless ribs work well for stews or can be tied into a roast.
Local Butcher Shops – For the best quality and custom cuts, specialty butcher shops are a top option. Expect to pay premium prices but get extra meaty ribs and advice on preparation.
Farmer’s Markets – Check your local farmer’s market to source grass-fed or locally raised beef. Short ribs are sometimes available for $8-12 per pound.
Online Retailers – For hard-to-find cuts like back ribs, online meat delivery like Rastelli’s, Porter Road and Snake River Farms offer wider selections at premium prices.
Purchasing Wholesale Short Ribs
For large gatherings, parties or catering needs, buying short ribs wholesale can provide big savings. Here are some tips for purchasing bulk packer cut short ribs:
-
Check with local meat wholesalers or restaurant food distributors like US Foods and Sysco. Lead times may require planning ahead.
-
Ask about boxed vs cryovac bulk packs. Boxed allows easier portioning of meals while cryovac provides cost savings.
-
Inquire about choice vs select grade short ribs. Choice offers better marbling and tenderness.
-
Get quotes on delivery fees and order minimums which can vary greatly between distributors.
-
Expect to pay $3.50 to $5.50 per pound for wholesale short ribs depending on cut, grade and volume.
-
Frozen ribs are more economical but thaw completely before cooking for best results.
Buying in bulk 10-20lb cases can provide big savings on these popular ribs for large gatherings or meal prep.
How Much Short Ribs to Buy
When shopping for short ribs, use these guidelines to estimate how much meat to purchase:
-
For braised ribs – Calculate 1 pound per person. The bones account for some weight so this provides ample tender, juicy ribs.
-
For Korean bbq ribs – Estimate 1.5 pounds per person since the thin slices cook quickly. Have extra on hand.
-
For appetizers – Get 2 pounds to serve 6-8 people when cutting rib strips into bite-sized pieces.
-
For stock – Use 2-3 pounds of meaty ribs and bones to flavor a hearty batch of beef broth.
Keep in mind that short rib dishes like braises tend to taste even better as leftovers so don’t be afraid to have extra portions handy. Properly stored in the refrigerator or freezer, cooked short ribs will keep for 4-5 days or 4-6 months respectively.
With their rich flavor and ultra-tender texture, short ribs make the perfect comfort food any time of year. Arm yourself with this short rib buying guide and you’ll be ready to snag high-quality ribs for your next batch of succulent braised, roasted or grilled short ribs.
Smoke The Short Ribs Using The 3-2-1 Method
Place 1 large chunk of smoke wood on the hot coals. I used a chunk of pecan. There’s no need to soak the wood in water before use.
Assemble the cooker with the water pan in place and fill it with cool water.
Take the short ribs straight from the refrigerator, place a slab on each cooking grate and cover with the lid. Set the top vent to 100% open and leave it that way throughout the entire cooking process. Start with all 3 bottom vents 100% open. As the cooker approaches 250°F, begin to partially close all 3 bottom vents to maintain 275-300°F. Adjust the bottom vents as needed to maintain this temperature range throughout the cooking process. As you’ll notice in the cooker temperature chart below, I kept the bottom vents 100% open the entire time.
Barbecue the short ribs using the 3-2-1 method: 3 hours without foil, then 2 hours wrapped in aluminum foil, then 1 more hour without foil.
After three hours of cooking, the short ribs will look something like those shown in the fourth photo above.. Wrap each slab in aluminum foil and return them to the cooker. Cook for another two hours, then remove the foil and cook for another hour.
After five hours of cooking, you’ll notice that the ribs are getting very tender; in fact, the thinner edge of the slab may want to come clean off the bone. That’s OK, just try to keep it all together during the last hour of cooking.
After six hours of cooking, the meat will be super-tender. It should measure 195-205°F internal temp. A fork will go in and out of the meat like soft butter, and when you twist the fork, the meat will shred easily.
There’s no need to turn or baste the meat during cooking, and no need to replenish the water pan, either.
Here’s how the cooker temperatures and vent settings went during my cook:
| Time | Lid Temp | Vent 1 % | Vent 2 % | Vent 3 % |
| 11:10 am | – | 100 | 100 | 100 |
| 11:35 am | 212 | 100 | 100 | 100 |
| 12:00 pm | 259 | 100 | 100 | 100 |
| 12:20 pm | 282 | 100 | 100 | 100 |
| 12:35 pm | 287 | 100 | 100 | 100 |
| 1:00 pm | 296 | 100 | 100 | 100 |
| 1:30 pm | 307 | 100 | 100 | 100 |
| 2:10 pm (f) | 307 | 100 | 100 | 100 |
| 2:15 pm (b) | – | 100 | 100 | 100 |
| 2:45 pm | 307 | 100 | 100 | 100 |
| 3:15 pm | 295 | 100 | 100 | 100 |
| 3:45 pm | 290 | 100 | 100 | 100 |
| 4:15 pm (r) | 290 | 100 | 100 | 100 |
| 4:20 pm (b) | – | 100 | 100 | 100 |
| 4:50 pm | 271 | 100 | 100 | 100 |
| 5:20 pm | 255 | 100 | 100 | 100 |
(f) foiled the meat (b) meat back into the cooker (r) removed the foil
Note that the vent percentages represent the way I set the vents at the time indicated.
Select & Prep The Meat
You probably won’t find beef plate short ribs like these just laying around at the supermarket. I bought these at Restaurant Depot, a members-only wholesale restaurant supply store with locations throughout the United States. If you are a Kansas City Barbeque Society (KCBS) member, you can get a free day pass by showing your KCBS membership card and a photo ID. Alternatively, find a good butcher shop (which are few and far between these days) and ask for 3- or 4-bone slabs of beef plate short ribs, known as IMPS #123A. Plate short ribs come from ribs 6, 7 and 8 and are cut just below the ribeye.
Barbecue joints will sell 1 bone as a big, hearty serving, and that’s how I serve them at home. If you’re feeding people with smaller appetities, you can cut the meat from the bone and serve two people per bone.
This photo shows a Cryovac package of four 3-bone slabs of beef plate short ribs. The whole thing weighed about 22 pounds and cost $98. I cooked two slabs and froze the other two.
This photo shows the fat side of the two slabs I cooked.
This photo shows the edge of one slab, where you can clearly see the three bones on the bottom, the marbling of the meat, and the thickness of the fat and meat.
The fat cap on plate short ribs does not render as nicely or as completely as it does when cooking pork. You can try leaving it on, if you like, but I prefer to remove it and the tough silverskin beneath. This allows the rub to penetrate the meat and makes for a less fatty, more enjoyable short rib to eat.
This photo shows a slab of short ribs with the fat cap and silverskin partially removed.
These photos show the ribs after trimming. As you can see in the second photo, there is still plenty of meat on the bones, and plenty of marbling to keep the short ribs moist and flavorful.
As for the tough membrane on the bone side, don’t worry about it. Some portion of it may get crispy enough during cooking that you might enjoy eating it. If not, you just eat around it.
You can rub beef short ribs with whatever you like, but I went old-school Central Texas barbecue style…a 50/50 mix of kosher salt and coarse black pepper. Three tablespoons of each, mixed together and sprinkled generously on all sides of the meat, will do the trick.
Refrigerate the rubbed short ribs overnight to give the salt a chance to penetrate the meat.
Fire-up the Weber Bullet using the Minion Method—fill the charcoal chamber about 1/2 full with unlit Kingsford Charcoal Briquets and then light 30 briquettes with a Weber chimney starter and spread them over the unlit charcoal.
Types of Beef Ribs Explained
FAQ
What is another name for beef plate ribs?
Plate Short Ribs
These ribs are long and meaty, at about 12 inches in length (some people refer to these as ‘dinosaur ribs‘ or ‘dinosaur beef ribs’). These also do well with a low and slow method of cooking such as braising or smoking.
What is the difference between short ribs and plate short ribs?
-
Heatherlea Farm Shoppehttps://heatherlea.caBeef Ribs: The Different Types and How to Cook ThemThey are the ribs that sit on a prime rib roast. … Beef back ribs tend to have less meat than the plate or chuck ribs. … These ribs are meaty with shorter r…
-
Thousand Hills Lifetime Grazedhttps://thousandhillslifetimegrazed.comThe Short Plate Beef Cut | Thousand Hills Lifetime GrazedWhy is this cut called a short plate? It received this name because the cut does not include the brisket. The short plate beef cut consists of the inside skirt …
What are beef short ribs called in the store?
Beef short ribs are sometimes called “plate ribs” or “braising ribs.” These names refer to their origin on the animal and their suitability for slow-cooking …Jan 16, 2025
Are plate short ribs good?
Good beef flavor, mild smoke flavor. Not too salty or peppery.” I hope you’ll give beef plate short ribs a try if you can find slabs like these. Your family and friends will be impressed, and you’ll enjoy some really good eats, I guarantee!