Plate Short Ribs Cooking Methods and Tips

Typical Cooking Methods

• Smoking

• Braising

• Oven-Roasting

General Cooking Recommendations

These gigantic hunks of beef and bone must be cooked low and slow to allow the connective tissue and fat enough time to melt and tenderize the meat. A rub can be applied before cooking, but this cut has enough flavor that salt and pepper will do just fine.

The cooking time will depend on the size and the way the butcher cuts them, but budget yourself most of the day.

How to Cook Plate Short Ribs on Your Traeger

This cut is the ideal canvas for the smoke flavors your Traeger can provide. Set your Traeger to 225 degrees Fahrenheit and smoke directly on the grill grate for five hours, or until the internal temperature of the ribs reaches 160 degrees Fahrenheit.

Next, wrap the ribs in aluminum foil. This will help retain moisture and keep the temperature from stalling out, as can happen with large cuts. Continue cooking for 2 to 3 hours until the internal temperature reaches 204 degrees.

Plate Short Ribs FAQs

Are Plate Short Ribs a Good Cut?

Yes, these are a fantastic, extremely flavorful cut for low and slow smoking.

How Much Do Plate Short Ribs Cost?

Expect to pay at least $100 for a full pack of plate short ribs.

How Do You Know When Plate Short Ribs Are Done?

They're done when the meat is extremely tender, around an internal temperature of 204 degrees Fahrenheit.

What Are Plate Short Ribs Best For?

This cut is best for slow cooking for a large crowd.

Are Short Ribs and Plate Ribs the Same?

Short ribs and plate ribs are sometimes the same. Beef ribs can come from three different sections of the animal -- the rib, chuck, and plate sections. Ribs from any of these sections are sometimes sold as short ribs.

Can Plate Short Ribs Be Cooked From Frozen?

We would not recommend cooking plate short ribs from frozen. This is a large cut, and if cooked from frozen, the outside may burn before the interior thaws out.

Interesting Facts About Plate Short Ribs

Increasingly these ribs are being referred to by the name Dino Ribs -- especially when left on large lengths of bone. Maybe you've seen these on offer at a nearby barbecue spot.

Traditionally, beef ribs have been cut into much smaller sections. English short ribs are ribs cut into approximately 2-inch sections of thick meat left on the bone. They are usually braised.

Flanken-style short ribs are thin slices cut across the bone. This is the style used for Korean short ribs. Flanken-style ribs can be marinated and grilled.

The National Cattlemen's Beef Association identifies plate short ribs with UPC numbers 1599 and 1605. You may see these numbers in the UPC code on the beef package label at the supermarket.

Plate Short Ribs Recipes