How Much Does One Beef Short Rib Weigh? A Detailed Look at Serving Sizes

Beef short ribs are a prized cut that makes incredibly tasty and succulent roasts stews ribs, and other dishes. But when shopping for and cooking short ribs, it’s helpful to know exactly how much one rib weighs. This guide covers the average weight of various beef short rib cuts so you can plan and portion perfectly.

Factors Affecting Short Rib Weight

Several variables impact the weight of individual short ribs:

• Cut style – Bone-in, boneless, or Flanken-style
• Bone size – Thickness and length of bone
• Fat marbling – Amount of fat woven through the meat
• Thickness of meat – Can range from thin to very thick cuts
• Butcher/supplier – Slight natural variations even within the same cut style

With all these factors, short rib weights have a typical range but can still vary somewhat. Getting familiar with the general averages helps estimate how much to purchase and serve.

Average Weight of Popular Cuts

Here is the typical weight range for the most common beef short rib cuts:

Bone-In Short Ribs

• 1 to 2 pounds per rib
• Average around 1.5 pounds per piece

Boneless Short Ribs

• Approximately 1 pound per piece
• Can be portioned smaller after cooking

Flanken-Style Short Ribs

• 1⁄2 inch thick cuts weigh around 8 ounces each
• 3 inch cuts weigh approximately 2.5 pounds each

So on the whole, plan on 1 to 2 pounds for individual bone-in or boneless ribs, and 8 ounces to 2.5 pounds for Flanken ribs depending on thickness.

Using Weight to Portion Serving Sizes

Knowing the average short rib weights makes it easy to calculate portions:

• For bone-in ribs, allow 1 full rib per person.
• For boneless ribs, figure 1⁄2 pound of meat per serving.
• For Flanken ribs, allow 8 ounces per person for 1⁄2 inch cuts or 1 pound for 3 inch cuts.

The bone and fatty marbling make a little bone-in short rib go a long way in terms of richness and satisfaction. Allow extra for heartier appetites.

For serving multiple people, multiply the per-person estimates by the number of diners. Having a bit extra is ideal for leftovers.

Compensating for Cook Loss

When searing and braising short ribs, some natural cook loss will occur:

• Bone-in ribs lose 25-30% of their raw weight.
• Boneless ribs lose around 1/3 of their raw weight.

For bone-in, having that bone adds moisture and flavor. But for boneless, you need to account for the cook shrinkage.

To allow for cook loss, buy 1.5 times the finished cooked amount you need. This ensures you’ll have ample juicy, tender beef after cooking.

Getting the Best Short Ribs

Look for ribs with:

• Bright red meat

• Abundant marbling – fat keeps ribs moist

• Firm, meaty texture

• Fresh aroma without odor

• Packaged in juices rather than sitting in blood

• Uniform shape and thickness

The ideal short ribs will have great marbling and meat that spans the length of the bone. Avoid excessively fatty short ribs where trimming would waste a lot.

For stews, choose meatier ribs from the chuck section. For roasts or grilling, opt for plumper ribs from the plate section.

Cooking Your Short Ribs Perfectly

• Sear well on all sides to seal in juices

• Slow cook via braising, simmering or roasting until fork tender

• Use moist heat – broth, wine or water prevents drying out

• Watch temps with a meat thermometer – 205°F for fall-off-the-bone doneness

Proper searing, gentle braising, and monitoring temperatures results in optimally juicy and tender short ribs every time.

Sample Short Rib Recipes

• Hearty short rib stew with carrots and potatoes
• Balsamic-glazed roasted short ribs with mushroom risotto
• Smoky grilled short ribs with chipotle barbecue sauce
• Braised short rib ravioli in red wine sauce
• Korean-style short ribs with kimchi fried rice

With so many options, short ribs will soon become your new favorite cut! Enjoy creating mouthwatering meals now that you know exactly how much one beef short rib weighs.