Thin sliced beef short ribs offer a quick and easy way to enjoy the flavor and texture of this classic cut of meat. Their thin profile allows them to cook up quickly while still delivering the signature rich, beefy flavor that short ribs are known for. If you’ve spotted these thin cut ribs at the store but aren’t quite sure how to cook them, this guide will walk you through the process step-by-step.
Short ribs come from the brisket plate primal cut near the belly of the cow. They are literally cut from the ribs resulting in a thick piece of meat with a generally rectangular shape containing sections of both bone and meat. Short ribs are considered a tough cut that benefits from slow cooking methods that help break down connective tissues.
Thin sliced short ribs provide all the beefy flavor of traditional ribs in easy to cook strips that are precisely sliced across the bone. This exposes more surface area for delicious browning and caramelization when seared or grilled. The thin slices also reduce overall cooking time.
When shopping, look for ribs with deep red meat and bright white fat marbling Avoid gray or brown hues. Plan on around 1/2 pound of raw ribs per person
Top Cooking Methods for Thin Sliced Short Ribs
Thanks to their thin profile, these quick-cooking short ribs adapt well to a range of cooking techniques:
Pan Searing
Pan searing creates an appetizing browned crust while cooking the ribs through. Use a heavy skillet and high heat. Cook just 1-2 minutes per side.
Grilling
The high dry heat of the grill also browns the meat beautifully. Grill over direct medium-high heat for 2-3 minutes per side.
Broiling
Broil 4-6 inches from heat for 5-7 minutes per side until nicely charred. Turn once midway.
Braising
For extra tender results, braise seasoned ribs in broth or wine until fork tender, then finish by searing.
Sous Vide
Vacuum seal seasoned short ribs and cook sous vide at 131°F for 24 hours for tender, juicy results.
Step-by-Step Guide to Cooking Thin Sliced Short Ribs
Follow these simple steps for foolproof thin sliced short ribs every time.
1. Pat Dry and Season
Pat ribs dry with paper towels to remove excess moisture. This helps them sear properly. Generously season on both sides with salt, pepper, and other spices or a dry rub.
2. Preheat Skillet or Grill
Heat a cast iron skillet over medium-high heat until very hot. Or, preheat grill to medium-high. The high heat helps give a nice sear.
3. Add Oil and Sear Ribs
Add just a teaspoon of oil or butter to the hot pan. Carefully add ribs in a single layer without overcrowding. Sear 2-3 minutes per side until browned.
4. Flip and Repeat
Flip ribs over with tongs and sear on the second side. Cook to your desired doneness, removing thinner ends as they finish.
5. Let Rest and Serve
Transfer ribs to a plate and let rest 5 minutes before cutting or slicing if needed. The resting period keeps them juicy.
And that’s all there is to it! Properly cooked thin short ribs are fork-tender with a mouthwatering crust.
Cooking Times for Thin Sliced Short Ribs
Since they are so thinly cut, these short ribs cook faster than other rib preparations. Follow these guidelines:
- Pan searing or grilling: 2-3 minutes per side
- Broiling: 5-7 minutes per side
- Braising: Braise 1-2 hours until tender
The thickness of the slices will impact cook times. Thinner pieces may need less time. Use a thermometer to confirm they reach 145°F internally or higher if desired.
Tips for the Best Results
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Pat ribs very dry before cooking for optimal sear and browning
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Don’t overcrowd the pan which steams instead of searing
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Let ribs rest after cooking for juicier meat
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Slice against the grain for tender results
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Add a sauce or glaze during the last few minutes of cooking
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Time the ribs so they finish close to when sides are ready
Serving Ideas for Thin Sliced Short Ribs
These flavorful ribs pair wonderfully with all sorts of recipes:
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Short rib tacos or tostadas with salsa and guacamole
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Over garlic mashed potatoes or buttery egg noodles
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On top of rice bowls or salad greens
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Alongside roasted vegetables like Brussels sprouts
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Chopped in pasta dishes like rigatoni Bolognese
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On flatbread as short rib flatbread pizzas
With their quick cooking time and big beefy taste, thin sliced short ribs are ideal for easy weeknight meals. Just add your favorite side dish and dinner is served.
Frequently Asked Questions
What’s the best way to thinly slice short ribs at home?
Partially freeze ribs for 30-60 minutes before slicing against the grain with a sharp knife. Proceed slowly with thin, even cuts.
Can you braise thin sliced short ribs?
Absolutely. Braise 1-2 hours in broth or wine until very tender before finishing with a sear or broil.
What’s the ideal internal temperature for short ribs?
Cook to at least 145°F, or higher for more well-done ribs. Use an instant read thermometer for accuracy.
How long do cooked short ribs last in the fridge?
Store leftovers for 3-4 days. Reheat gently before serving again.
Can you cook short ribs from frozen?
Yes, but add 5-10 extra minutes per side when pan searing. For even cooking, thaw frozen ribs overnight in the fridge before searing.
Enjoy Restaurant Quality Short Ribs at Home
With proper seasoning and cooking technique, thin sliced short ribs deliver tender, meaty satisfaction perfect for casual dinners or even elegant entertaining. Their quick cooking time means you can enjoy this bistro and steakhouse favorite any night of the week. Experiment with different prep and serving ideas until you find your favorite way to indulge in these delicious beefy beauties.