Beef short ribs are often braised as the liquid helps them to cook through, while the fat slowly melts, leaving behind a rich sauce that’s full of flavour. Short ribs will release a lot of fat during the cooking process, and you will probably want to skim some off; this can be done gently using a spoon while still hot. If you have time, however, it’s easiest to let the ribs chill overnight in their liquid and fat, then remove the fat as a solid layer the next day before reheating. This resting time will also intensify the flavour of the meat, so it’s well worth doing.

Beef short ribs can also be roasted without any braising liquid. The ribs will release all of their fat into the pan and essentially confit in it as they cook. Follow our simple method below for roasted beef short ribs. 

Beef short ribs are perfect for smoking on the BBQ, as there’s plenty of time for them to take on smoke flavour and develop a good bark (outer crust) while they cook at a low temperature. If you have a smoker or a ceramic BBQ, this is the time to use it, although you could also cook your ribs offset in a regular (e.g. kettle) BBQ.

Bear in mind that if you do decide to cook them in a regular kettle or other non-ceramic BBQ, they will be in there for a long time, so you will use a fair bit of fuel along the way. If you want some smoke flavour on your ribs without burning through a whole bag of charcoal, start your ribs on the BBQ with some wood or wood chips for about an hour, then transfer them to the oven to finish cooking.

You may want to brine your beef short ribs first if you’re cooking them on the BBQ. The purpose of brining is to keep the meat juicy and season it beyond just the surface layer. It's important to use the correct ratio of salt to liquid when brining, so make sure to read our guide below before giving it a go. You can also try adding different flavourings to your brine, such as spices, woody herbs, aromatics like garlic and ginger or different liquids, such as beer. 

There are so many options for flavouring beef short ribs at various stages of cooking them. For example, flavourings such as dried chillies or whole spices can be added to a brine or braising liquid. There’s also the option to glaze your ribs after cooking, which works particularly well if they’ve been cooked on a BBQ. And don’t forget that the rib meat can be shredded off the bone once cooked and used to make a rich chilli or pie filling. Try substituting short ribs where you’d usually use minced beef if you have the time, and you will reap the rewards with a much greater depth of flavour. 

Try using beef short ribs where you would usually use a stewing cut and you will be rewarded with a rich, gelatinous sauce and bags of flavour from the tender rib meat and fat. Once the ribs are tender, simply pull the meat away from the bones and use to fill pies, pasties, empanadas, cheese toasties and so much more!