Why Boneless Short Ribs Are Such A Good Choice For Beginner Cooks

You might have seen boneless short ribs braised for tacos, mixed into a cottage pie, or slow-cooked in beef broth and red wine and served over mashed potatoes. This cut of meat is an ideal choice for such hearty dishes because they're high in fat and packed with flavor, especially when compared to steak (per Bull and Bourbon Steakhouse).

According to Porter Road, the meat is cut from the chuck (also known as the shoulder) and is ideal for braising, smoking, and being vacuum-sealed and cooked in heated water per the sous vide method (via Bon Appétit). Boneless short ribs can also be eaten like a steak since no bones are present. Butchers often remove the bones since they're too small to be left within the meat, per Cook's Illustrated.

Now some home cooks may feel intimidated by the presence of boneless short ribs and some of the above cooking methods. But fear not, for it's an excellent choice for those who are at a beginner level. Here's why.

What makes boneless short ribs beginner-friendly?

For starters, boneless short ribs require little to no prep, per Cook's Illustrated. If you'll be seasoning the ribs with a dry rub and searing them, the most you'll have to do is use paper towels to blot away excess moisture, as noted by Erren's Kitchen, which should only take a few seconds. Otherwise, these ribs are happy to be thrown into almost cooking vessels like a Dutch oven, slow cooker, or oven-safe pot, with no slicing or chopping required (via Cook's Illustrated).

Boneless short ribs also love to be quickly grilled or pan-seared, per Cook's Illustrated, especially since they're not filled with connective tissue. Serious Eats adds to this by stating that these ribs are the best for grilling and recommends searing them to 130 Fahrenheit or medium-rare.

If you're not a fan of fat, Tips for BBQ states you can cook your boneless short ribs until it reaches an internal temperature of 150 Fahrenheit, which will be, texture-wise, similar to a steak with small amounts of fat. They also explain that you can push the envelope and shoot for 180 Fahrenheit or 190 Fahrenheit, known as Texas-style. This will remove all of the fat, and the meat will be reminiscent of a brisket.

So next time you see a package of boneless short ribs at the supermarket, remember that they're fatty, flavorful, and easy to whip up for anyone at a beginner level of cooking.