How to Cook Short Ribs at Home: Step-By-Step Guide

Picture this: You’re sitting down to a plate of melt-in-your-mouth, perfectly cooked short ribs. The rich, savoury flavours fill your mouth as the tender meat falls right off the bone.

Sound like something only a top chef can master? 

Think again. 

With a bit of patience, the right technique, and a few key ingredients, you can create this comforting, luxurious meal right at home. 

Here’s your step-by-step guide to achieving short rib perfection, every time.

Why Short Ribs Work Every Time

Short ribs are the ultimate blend of flavour, texture, and versatility. Their unique structure, layers of richly marbled meat surrounding dense connective tissue, creates a cut that rewards time and patience. As short ribs cook, the collagen slowly melts into gelatin, turning even the toughest fibres into tender, buttery strands that slide off the bone. This natural transformation gives them their signature “fall-apart” texture that few other cuts can match.

English-cut ribs are thick and hearty, perfect for braising or oven roasting, while flanken-cut ribs, sliced across the bone, shine on the grill or in quick marinades. Boneless short ribs offer flexibility for faster weekday meals and are excellent for shredding into rice bowls, tacos, or carnivore-friendly hash. Because of their balanced fat content, short ribs maintain juiciness across all cooking methods, even when reheated.

Whether smoked, slow-cooked, or pressure-braised, short ribs remain forgiving and flavour-dense. Their built-in marbling means minimal seasoning, just salt and gentle heat, can create a deeply savoury result that feels indulgent yet effortless every single time.

Tools and Ingredients You Actually Need

Perfect short ribs don’t demand fancy gear or long ingredient lists, just the right essentials and a bit of care. Here’s what every home cook needs to make it happen:

• Dutch Oven or Heavy Pot: The best vessel for braising, evenly distributing heat and retaining moisture for tender, juicy results.
• Cast Iron Skillet: Ideal for getting a deep, caramelised sear before braising or roasting.
• Tongs and Foil: Help handle hot meat safely and seal in steam during slow cooking.
• Meat Thermometer: Ensures accurate temperature control for perfect doneness every time.
• Beef Tallow: A high-heat, flavour-rich fat that enhances browning without burning.
• Grass-Fed Beef Stock or Red Wine: Provides depth and moisture for a silky, flavour-packed braise.
• Aromatics (Onion, Garlic, and Herbs): Build layers of savoury aroma that complement the beef.
• Butter: Finishes the sauce with smoothness and shine.

Buy the Right Ribs First

Quality starts at the source. Look for thick ribs with even marbling and a creamy white fat cap. Avoid cuts with large, exposed bone surfaces or dry edges. Carnivore Society offers two premium short rib options tailored to every cooking style:

• Bass Strait Short Rib – Grass-Fed: Ideal for slow braising or smoking, these Australian grass-fed ribs deliver rich, natural flavour and a melt-in-your-mouth texture. Vacuum-sealed and cold-chain delivered, they guarantee freshness and a clean taste every time.
• Omugi Short Ribs – Grain-Fed: For those who prefer buttery tenderness with a touch more marbling, these grain-fed short ribs caramelise beautifully when roasted or grilled. Their balanced fat content makes them perfect for pan-searing or oven glazing.

Each rib type from Carnivore Society is expertly trimmed for consistency and packed for freshness, making them the go-to choice for home cooks seeking restaurant-quality results.

Step-By-Step Guide for Home Cooks

Perfect short ribs come from process, not luck. Here’s where patience meets payoff, each stage builds on the last to create the rich depth, tenderness, and shine that define a great cook. Whether you’re braising in the oven, using a pressure cooker, or trying your hand at a smoker, this step-by-step guide breaks it down so you can achieve restaurant-level short ribs right from your own kitchen.

Step 1: Prepare the Short Ribs

Remove the ribs from the fridge about 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels to encourage browning, then season all sides generously with salt. 

Trim any loose fat from the edges, but leave the top layer intact; it renders beautifully and bastes the meat as it cooks.

Step 2: Search for Deep Flavour

Place your Dutch oven or skillet over medium-high heat and add a spoonful of beef tallow. Once shimmering, add the short ribs without overcrowding. Sear for about 3 to 4 minutes per side, until a golden crust forms. 

This browning step adds depth, locking in juices and creating the fond that becomes the flavour base of your sauce. Remove the ribs and set them aside.

Step 3: Build the Braising Base

Lower the heat slightly and add chopped onion and garlic to the same pot. Sauté for five minutes until softened. Stir in a tablespoon of tomato paste and cook briefly to deepen its sweetness. 

Deglaze with red wine or beef stock, scraping up the fond. Let it simmer for five minutes to concentrate the flavour before reintroducing the meat.

Step 4: Add the Ribs and Liquid

Return the seared ribs to the pot, nestling them into the liquid and vegetables. Pour in hot beef stock until the liquid reaches halfway up the ribs. 

Add thyme and rosemary for aroma. Bring to a gentle simmer, cover with a tight-fitting lid, and prepare for slow transformation.

Step 5: Slow Cook to Tender Perfection

Transfer the covered pot to a preheated oven at 160°C. Cook for 2½ to 3 hours, checking occasionally to ensure the liquid level remains halfway up the meat. 

The ribs are ready when a skewer slides through with little resistance, usually at an internal temperature of around 90 °C. The collagen should have melted, leaving you with fork-tender, juicy beef.

Step 6: Reduce and Finish the Sauce

Once the ribs are done, lift them gently from the pot and tent with foil. Discard the herb stems and bring the braising liquid to a simmer over medium heat. 

Reduce until it thickens to a glossy consistency. Whisk in a tablespoon of butter for richness and smooth texture. Taste and adjust seasoning. The result should coat the back of a spoon without being heavy.

Step 7: Rest, Slice, and Serve

Rest the ribs for at least ten minutes before serving. Slice across the grain for tenderness and arrange on plates or a shared platter. Spoon the sauce over and serve immediately. 

For a relaxed carnivore-style plate, pair with seared marrow, eggs, or bone broth. For a more traditional spread, try creamy mash or roasted vegetables on the side.

Alternative Cooking Methods

Not every kitchen or schedule allows for a long oven braise, but that doesn’t mean you have to compromise on flavour or tenderness. Here are several reliable ways to cook short ribs to perfection, whether you want slow comfort or fast convenience:

• Pressure Cooker: After searing, add beef stock to halfway up the ribs and cook at high pressure for 45–50 minutes, then allow a 15-minute natural release. Reduce the cooking liquid afterwards to form a thick, glossy glaze. This method locks in flavour while cutting total cook time by more than half.
• Slow Cooker: Arrange the seared ribs over stock, cover, and cook on low for 8 hours or high for 4 hours. To create a rich crust, transfer the ribs to a 200°C oven for 10–15 minutes after cooking. This method is ideal for effortless, hands-off tenderness.
• Smoked Short Ribs: Smoke the ribs at 120°C with post oak, hickory, or cherry wood. Keep the surface moist by spritzing with stock every two hours. Wrap in butcher paper once a dark bark forms, then continue smoking until the probe is tender. Rest wrapped for 30–45 minutes before slicing.
• Oven Roasted Short Ribs: For a simplified approach, place seasoned ribs in a roasting pan with a small amount of stock. Cover tightly with foil and roast at 160°C for 2½ to 3 hours. Uncover for the final 20 minutes to caramelise the top and intensify the flavour.
• Stovetop Braise: Perfect for smaller batches, this method lets you monitor heat closely. Sear the ribs, add stock, cover partially, and simmer gently over low heat for 2½ to 3 hours, turning occasionally. The sauce naturally reduces, giving a rich, sticky finish.
• Sous Vide Short Ribs: For absolute precision, vacuum-seal the ribs with salt and herbs, then cook at 80°C for 12 hours. Finish by searing in a hot skillet for a caramelised crust. This technique guarantees perfect texture, tender, juicy, and uniform from edge to centre.

Make a Glossy Pan Sauce Every Time

A great short rib sauce should be silky, rich, and full of depth, not thickened with starch but developed through reduction and balance. Once the ribs are removed, skim off any excess fat floating on the surface, leaving just enough to carry flavour. 

Bring the liquid to a steady simmer and let it reduce naturally, allowing flavours to concentrate. Watch the bubbles, when they grow smaller and slower, the sauce is nearing the right consistency. Test by running a spoon through the middle; if it leaves a clean trail, it’s ready.

To finish, whisk in a knob of cold butter off the heat. This emulsifies the sauce, giving it a velvety mouthfeel and glossy finish. If the flavour leans too salty, add a splash of unsalted stock or water to rebalance. 

If the sauce tastes flat, a few drops of Worcestershire sauce or a pinch of salt can round out the profile. For a refined look, strain through a fine mesh sieve; for rustic style, leave the vegetables and browned bits for texture and intensity.

Troubleshooting Common Mistakes

Even the best cuts can fall short without attention to detail. Here’s how to fix or prevent common short rib mishaps:

• Dry Ribs: Usually caused by excessive heat or short cook time. Return to the oven, covered with a bit of extra stock, and cook at 160°C for 20–30 minutes to rehydrate and tenderise.
• Watery Sauce: The lid may have trapped too much steam. Simmer uncovered over medium heat until the sauce thickens and coats the back of a spoon.
• Weak Browning: The pan was overcrowded, or the ribs weren’t properly dried before searing. Always pat meat dry and brown in small batches over high heat for a deep, caramelised crust.
• Over-Salted Liquid: Dilute with unsalted stock, or whisk in butter to mellow the flavour. If it remains too salty, add a few spoonfuls of cream or a small piece of boiled potato to absorb excess salt, then remove before serving.
• Tough Texture: The collagen hasn’t fully broken down. Cover and continue cooking for another 20–40 minutes until the meat yields easily to a fork.

Storage, Reheat, and Next-Day Ideas

Short ribs are one of the few dishes that taste even better the next day. As they rest, the flavours deepen, and the sauce thickens naturally, giving you a richer, more complex meal the second time around. To store properly, keep the ribs submerged in their sauce. This prevents the meat from drying out and keeps every bite tender. Once cooled, transfer to an airtight container and refrigerate. The fat layer that solidifies on top acts as a natural seal, locking in moisture and flavour for up to four days.

When reheating, avoid rushing. Preheat your oven to 150°C, cover the ribs with foil or a lid, and warm slowly for 20–25 minutes, basting with the sauce halfway through. This low and gentle method keeps the meat soft while preventing the sauce from splitting or burning. For stovetop reheating, use a small pot over low heat and add a spoonful of stock or water to loosen the sauce as it warms.

Short rib leftovers are incredibly versatile. Shred the meat and add it to breakfast hash, omelettes, or carnivore bowls for a protein-packed meal. For a heartier option, serve the shredded beef over mashed potatoes or polenta, or use it to make brisket-style sandwiches. You can also turn the leftover sauce into a quick gravy or glaze for other meats.

For more extended storage, portion the ribs with a ladle of sauce into freezer-safe containers or bags, flatten them for easy stacking, and freeze for up to three months. When ready to enjoy again, thaw overnight in the fridge, then reheat gently to restore that melt-in-your-mouth texture. With these simple steps, your short ribs will remain just as juicy, flavourful, and satisfying as the day you made them.

Why Buy Short Ribs From Carnivore Society Australia

If you’re planning to cook short ribs at home in Melbourne or across Australia, Carnivore Society ensures that quality is never compromised. Here’s what keeps our customers coming back for more:

• Premium Sourcing: Carnivore Society’s Bass Strait Short Ribs are 100% grass-fed, hormone-free, and ethically raised in Tasmania’s cool-climate pastures. This natural environment produces beef with deep flavour and superior marbling.
• Cold-Chain Assurance: Every order is shipped through a temperature-controlled delivery system to maintain ideal conditions from dispatch to your door. This ensures that your ribs arrive fresh, never compromised by heat or time.
• Vacuum-Sealed Freshness: Each cut is vacuum-packed immediately after butchering, locking in natural juices and preventing oxidation. The result is meat that retains its tenderness and clean beef flavour for days after delivery.
• Ideal for Multiple Cooking Styles: These ribs are versatile, perfect for slow braising, oven roasting, or long smoking sessions. The even thickness allows for consistent cooking whether you’re using a smoker, a Dutch oven, or a sous vide setup.
• Bulk Ordering Benefits: Buying in bulk in boxes lets you portion and freeze individual ribs or sets for meal prep. The airtight seal prevents freezer burn, while the fat cap preserves juiciness during thawing.
• Nationwide Availability: Carnivore Society delivers not only in Melbourne but across Victoria, New South Wales, Queensland, and beyond. Regional deliveries follow the same cold-chain standards used for metropolitan areas.
• Sustainable Packaging: Eco-friendly insulation materials keep your order chilled while reducing waste, ideal for buyers who value both quality and responsibility.

Bring Restaurant-Quality Short Ribs Home

In conclusion, perfecting short ribs at home is all about choosing the right cut, using the proper technique, and allowing time for the meat to transform into tender, flavorful goodness. Whether you’re braising, slow cooking, or smoking, following a few key steps ensures rich, melt-in-your-mouth results every time. 

With Carnivore Society’s premium options, like Bass Strait Grass-Fed Short Ribs and Omugi Grain-Fed Short Ribs, you’re guaranteed to start with the highest quality beef. Ready to elevate your cooking? 

Shop our selection of premium short ribs today and enjoy restaurant-quality meals right at home. Order now and start cooking like a pro with Carnivore Society.