Beef short ribs are a delicious and tender cut of meat that work great in a variety of dishes. When served as the main course, short ribs make a hearty and satisfying meal. But when it comes to shopping for and cooking short ribs it can be tricky to know exactly how much you need to buy per person.
In this comprehensive guide, we’ll break down how to calculate the right amount of boneless beef short ribs to purchase for each person you’re cooking for. We’ll look at important considerations like bone vs. boneless cuts, portion sizes, and cooking shrinkage. With the information below, you’ll buy the perfect quantity for your next short rib dinner!
Count on Approximately 1 Pound of Boneless Short Ribs Per Person
When shopping for boneless beef short ribs a good rule of thumb is to plan for around 1 pound of meat per person. This accounts for a generous 6-8 ounce cooked serving size plus a little extra to allow for some bone loss and shrinkage during braising.
With a full pound per guest, you can feel confident you’ll have enough boneless short ribs to go around, even if your guests have big appetites! It’s better to have leftovers than to run out of this delicious meat.
While 1 pound may sound like a lot upfront, keep in mind that short ribs shrink significantly when cooked low and slow. All of the fat and collagen melts out, concentrating the flavor but decreasing the overall size and weight.
Don’t worry, the meat will still be fall-apart tender and delicious – just more condensed. Planning 1 pound per person accommodates for this reduction so you end up with the perfect portions.
Account for More Weight If Buying Bone-In Short Ribs
If you can only find bone-in short ribs, they will work beautifully, but account for additional weight per person. Bone-in short ribs won’t cook down and shrink as much as boneless, since the bone adds structure and weight.
For bone-in short ribs, plan on 1 1⁄4 to 1 1⁄2 pounds per person. The extra 1⁄4 to 1⁄2 pound compensates for the weight of the bone so you still end up with sufficient cooked, boneless meat per portion.
Keep in mind that bone-in short ribs may take a little longer to become fork tender during braising. But the bone adds great flavor to the meat and broth! Just be sure to buy a little extra.
Typical Serving Size for Short Ribs
To determine how much you need per guest, it’s helpful to know the typical serving size for boneless beef short ribs:
-
6-8 oz cooked weight – This provides a generous portion of boneless short rib meat after cooking reduction.
-
Around 3-4 oz uncooked weight – This is the approximate raw weight that will yield a 6-8 oz cooked portion after braising.
-
1 average short rib bone – Most boneless ribs weigh 6-10 oz each raw. Figure 1 bone’s worth of meat per person.
Based on these serving sizes, 1 pound per person accommodates both proper portions and adequate cooking shrinkage. The ribs roast down while keeping their meaty integrity and flavor.
Factor in Cooking Methods and Shrinkage
Since short ribs shrink significantly when braised, it’s essential to factor cooking method and shrinkage into your per person calculations.
Braising short ribs low and slow can result in around 25-30% cooking loss. So if you start with 3-4 oz raw, you may end up with closer to 2.5-3 oz cooked weight per bone – a perfect serving!
Be sure to account for this loss in both your shopping quantities and any recipe adjustments. Otherwise you may end up with insufficient cooked meat for your desired portions.
Handy Short Ribs Shopping Guide Per Person
To make buying boneless beef short ribs even easier, here is a handy shopping guide per person:
- For boneless short ribs: Buy 1 pound per person
- For bone-in short ribs: Buy 1 1⁄4 – 1 1⁄2 pounds per person
- Plan for 6-8 oz cooked portions (3-4 oz raw weight)
- Allow for 25-30% shrinkage during braising
- Buy extras if you want leftovers
With this simple per person calculation guide, you can shop confidently, cook the perfect amount, and indulge in tender, melt-in-your-mouth beef short ribs! Enjoy this rich, flavorful cut in stews, chili, or on their own. Just be ready for requests for seconds!
More Ways to Cook Beef Short Ribs
Even though beef short ribs are usually thought of as a warm, comforting dish for the winter, there are two ways to make them without heating up the kitchen all the way through the summer:
- Even though it takes longer to cook, you can start this dish in the morning and have it ready for dinner by dinnertime. You can also put it in the fridge overnight and serve it the next day.
- Keep the heat low (250 F to 300 F) and put a cast-iron Dutch oven right on the grill. This will let you braise food. As with braising in the oven, the cooking time should be the same. Use an instant-read thermometer to make sure the meat is done.
- How the ribs are cut affects how many short ribs are served to each person. Sometimes the ribs are very short, and other times they are very long. A little more than 1 pound of bone-in short ribs should be enough for each person. Measure by weight.
- Make sure you only take out the fat and not the cooking liquid that has turned into gelatin. It is the key to this dishs unctuousness.
- If you put the browned ribs back into the pot, make sure the meat on the top layer is facing down and the bones are facing up.
Steps to Make It
- Gather the ingredients. Preheat the oven to 300 F. The Spruce Eats / Qi Ai .
- Cut the celery and carrots into chunks about 1 inch long and quarter the shallots. The Spruce Eats / Qi Ai .
- Use paper towels to dry the ribs completely, and then sprinkle them with a lot of kosher salt. The Spruce Eats / Qi Ai .
- Warm the oil up in a big Dutch oven or a heavy soup pot that can go in the oven until it’s very hot. Over high heat, add the beef and brown it well on all sides. It might get smoky, so ventilate well. People will have to work in groups because the ribs won’t brown if the pan is too full. Remove the ribs and set aside. The Spruce Eats / Qi Ai .
- Turn down the heat and add the garlic, shallots, carrots, and celery. Sauté them in the beef juices until they get a little brown. The Spruce Eats / Qi Ai .
- Remove just the carrots and set them aside. The Spruce Eats / Qi Ai .
- Add the wine and use a heat-safe wooden spoon or spatula to scrape up all the tasty bits from the bottom of the pan. The Spruce Eats / Qi Ai .
- Put in the browned beef, bay leaves, a few sprigs of thyme, and the tomatoes. The Spruce Eats / Qi Ai .
- Add the stock. Adding water until the ribs are almost submerged will cover the meat if there isn’t enough already. The Spruce Eats / Qi Ai .
- Add kosher salt and freshly ground black pepper to taste and stir the liquid. Heat until it starts to boil. Then, put a tight-fitting lid on top and put the pot in the oven. Let the beef braise untouched for 3 hours. The Spruce Eats / Qi Ai .
- Add the carrots and braise for another 30 minutes. The Spruce Eats / Qi Ai .
- Take the pot out of the oven and let it cool for 30 minutes. Then, cover it half way and put it in the fridge overnight. Once the meat is completely cold, you can put a lid on top of it. The Spruce Eats / Qi Ai .
- Take the fat off the top of the ribs when you’re ready to serve. Warm it up slowly over a low flame for 20 to 30 minutes. The Spruce Eats / Qi Ai .
- Serve and enjoy.
How to make Boneless Beef Short Ribs – Episode 108
FAQ
How many lbs of beef short ribs per person?
How many beef ribs for 8 adults?
Can you overcook boneless short ribs?
How many short ribs per cow?