Beef short ribs are a delicious and hearty cut of meat that are great for braising, stewing, or barbecuing. When feeding a crowd, it can be tricky to figure out exactly how many pounds of boneless short ribs to buy per person. Here is a comprehensive guide to help you determine the right amount for your next dinner party or family feast.
How Much Boneless Short Ribs Per Person?
As a general rule of thumb, plan on purchasing around 1 pound of boneless short ribs per person. While this may seem like a large portion, keep in mind that short ribs shrink significantly during cooking. The meat literally falls off the bones after long, slow braising, so what starts out as 1 pound will reduce down to closer to 6-8 ounces of finished, edible meat per person. It’s better to have extras than to run out!
For context, here are some more specific short rib portion guidelines:
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For a hearty main course meal allow 3/4 to 1 pound per person. This will provide a generous 6-8 ounce cooked portion.
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If serving short ribs as an appetizer or side dish rather than main course, plan on 1/2 pound per person.
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For big eaters or those with hearty appetites, allow up to 1 1/4 pounds per person to ensure ample portions.
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When in doubt, round up and buy extra. Leftover short ribs make excellent sandwiches, tacos, pizza toppings, or hash.
Buying Bone-In vs. Boneless Short Ribs
Short ribs are sold both bone-in and boneless. Bone-in ribs have more flavor because the bones impart richness as they break down during cooking. However, boneless ribs are easier to serve since there are no bones to navigate around.
If buying bone-in short ribs, you will need to buy more weight per person – approximately 1 1/4 to 1 1/2 pounds per serving. Bone-in ribs cannot be substituted evenly pound for pound with boneless ribs.
Accounting for Appetizers, Sides, and Leftovers
If serving a large multi-course meal, you may need to reduce the amount of short ribs per guest. Likewise, if you know you’ll have lots of leftovers, scale back the portions to avoid waste. Some tips:
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Reduce short ribs to 3/4 pound per person if also serving hearty appetizers or lots of side dishes.
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Buy 1/2 pound per person if short ribs are just one part of a buffet or potluck meal.
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For parties where people graze over several hours, allow 1/3 to 1/2 pound per guest.
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Purchase less if making a batch specifically for leftovers – 1/3 to 1/2 pounds per person will leave you with plenty.
Other Tips for Buying Short Ribs
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Look for ribs that are evenly marbled with fat throughout. This keeps them moist during braising.
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For stews or braises, opt for English cut short ribs that are cut across the bones.
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For grilling or quick cooking, choose flanken cut short ribs sliced between the bones.
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Inspect packages for an airtight seal and bright red coloring. Avoid ribs with dry edges or brown spots.
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For maximum flavor, choose grass-fed and pasture-raised beef when possible.
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Ask your butcher for advice on picking meaty, well-marbled ribs.
Sample Short Rib Quantities for Common Gatherings
To take the guesswork out of shopping, here are some recommended quantities for different group sizes:
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For 4 people, buy 4-5 pounds boneless ribs or 5-6 pounds bone-in
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For 6 people, get 6-7 pounds boneless ribs or 7-9 pounds bone-in
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For 8 people, buy 8-10 pounds boneless or 10-12 pounds bone-in
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For 10-12 people, choose 10-13 pounds boneless or 13-16 pounds bone-in
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For 14-16 people, get 14-16 pounds boneless or 18-20 pounds bone-in
Again, these are just general guidelines. Adjust amounts according to your menu, guests’ appetites, and leftovers preference. When cooking for a crowd, it’s always wise to have a little extra.
Cooking Methods for Different Cuts
Once you’ve purchased the perfect quantity of boneless short ribs, it’s time to decide how to prepare them.
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Braise English cut ribs to tenderize the meat and richly flavor the sauce. Brown first, then cook low and slow in liquid for 2-3 hours.
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Grill flanken cut ribs over direct high heat, 5-7 minutes per side, until charred outside and still pink inside.
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Sear boneless ribs in a hot pan before adding to stews, chilis, or curries.
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Smoke boneless ribs low and slow near indirect heat, until tender and imbued with smoky essence.
Sample Short Rib Meal Plans
To give you an idea of what a full short ribs dinner for 4, 6 or 8 people may look like, here are some sample meal plans with portion sizes included:
Short Ribs Dinner for 4
- 4-5 pounds boneless short ribs
- Salad with vinaigrette
- Garlic mashed potatoes
- Sauteed green beans
- Dinner rolls
Short Ribs Dinner for 6
- 6-7 pounds boneless short ribs
- Caesar salad
- Honey glazed carrots
- Roasted potatoes
- Focaccia bread
Short Ribs Dinner for 8
- 8-10 pounds boneless short ribs
- Spinach salad with berries, nuts, and balsamic dressing
- Buttery egg noodles
- Sauteed brussels sprouts
- Parker house rolls
The Takeaway
When shopping for your next short ribs feast, use about 1 pound of boneless ribs per person as your starting point. Evaluate your menu, crowd size, appetites, and leftovers plan to adjust portions up or down as needed. Aim for 1 to 1 1/4 pounds per guest for bone-in ribs. With these handy guidelines, you’ll buy just the right amount of delicious braised, smoked, or grilled short ribs for your party.
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This may be the best short-rib recipe ever. I was concerned that using white wines, instead of red, was not the way to go. My friends raved about the taste! I would not change a thing.
I believe the purpose of rinsing is to get rid of any bone pieces and blood clots that formed when the ribs were cut. Its the same idea behind rinsing veal bones before making stock.
If you rinse meat, the US Department of Agriculture says it spreads bacteria around the kitchen and isn’t necessary because cooking the meat to the right temperature will make it safe to eat.
Addendum – This is an exceptionally delicious recipe. Followed the recipe exactly (using kosher wine & vermouth), except for adding more garlic. Praised by everyone at our extended family table, ages 18-91. It’s been served with rice, kasha, and quinoa (quinoa for Passover, rice or kasha other times).
Rinse your meat to remove the old dried blood (and extra salt if salted). Clean and sanitize your sink afterwards.
Liked it, didnt loooove it. In some ways, its a bit more effort than its worth. and my first attempt was much better after I cooked the meat for 4 hours, not just two. The shallot, vinegar, and honey sauce is a revelation. The flavors combine to make the meet seem lighter and springlike. All in all, Im unsure if Ill do this again. Darn good, but a lotta work.
Outstanding. Dont skip the honey & vinegar step, its very special. Made 1/2 the recipe with 4lbs/4 short ribs, enough for two meals for two hungry folks.
I just put down my fork and had to come tell you that this recipe is GREAT! Follow it exactly as written. DO NOT forget the toppings! Adding the vinegar, honey, and I purchased boneless short ribs at Costco and made the recipe as written. It was cold and snowy in Pennsylvania today, so I was glad to have my oven on all day. Well save the rest to eat another day.
Very yummy. Interesting in that it uses white wine and vermouth, not a hearty red wine. Yet it works beautifully. Because I didn’t have any herbs on hand, I added shallots that had been soaked in a little vinegar and honey. Not necessary but it worked too. Wonderful on an evening when the temperature is expected to go below 0.
Don’t skip the shallots or herbs (I only used mint and parsley), and the bones will fall out; just throw them away. Dont bother with fishing out carrots per instructions -just cut in small dice and put in w/leeks, etc. MAKE AHEAD: cook day before, allow to cool overnight to skim enormous amount of fat and enrich flavor. “Pickle” the shallots in the morning and store them in the fridge. Don’t put all of the shallot dressing on the meat; I think that would be too much.
This is a wonderful recipe. To get the best results, you should prepare the day before. Put the carrots and short ribs in separate dishes. Strain the braising liquid over the ribs (discarding the solids) and put the ribs in the fridge. The next day discard as much of the solidified fat as possible and reward at 300-350. The result is spectacular.
Most vermouths and wines are not kosher lPesach. If you are keeping the holiday kashruth, you need to purchase kosher lPesach wine and vermouth. The only vermouth brand Ive been able to find is Kedem. It can be ordered from kosherwines.com because it is otherwise quite hard to find.
Really? Rinsing the meat? I don’t care about the US DoA (bought and paid for by big AG), but rinsing the meat? It’s not even necessary.
I used boneless beef ribs. Our household is small and 2 are over 80 so two ribs a piece. I kept the rest of the recipe the same. In my experience more gravy, or sauce is a good thing. I echo the call to make a day ahead. Even though ingredients list is long with prior prep of vegetables it was fairly easy to prepare. I wasnt sure about the white wine with beef but it is wonderful. I made some nice creamy potatoes to go with. My parents who eat like birds cleaned their bowls. Make again yes.
Browned the meat well in a large skillet. Then, discarded a copious amount of fat (but not the brown bits) before sautéing vegetables. Added all to clean dutch oven before proceeding. A lot of fat was eliminated in the cooking process – but to my taste, no flavor. Great recipe.
Just made this with a few modifications. I didn’t have thyme or mint on hand, which would dominate flavor profile at finish. So instead, I pivoted. I took the ribs out and poured the sauce into a Thanksgiving gravy fat separator. Then I used an immersion blender to blend the sauce with the two tablespoons of honey. I spooned off the fat. The sauce was too salty because I only use mineral sea salt these days for nutritional reasons. The honey bslss as need the salt. Then o added a few dashes of coconut aminos. This really brought out the flavors of the fat and salt! I served the mixed sauce under the rib with sushi rice, collard greens, and chopped chives on top. It almost tasted like a Japanese curry. It was delicious. To stop the fire or take out the short ribs before they fall off the bone, do what it says. They continue to soften and deepen in flavor once off the heat. I warmed the sauce and the ribs in the microwave before serving. A bit if extra trimming before you start cooking us a great idea too. Too much grizzle or fat is distracting from this elegant dish. I tried the shallot, honey, vinegar dressing and did not think it enhanced the dish. Maybe pickled shallots which have marinated overnight might work. The vinegar was too strong. A light vinegar would have worked with my dish, IMHO. Good luck! It’s worth it! And no tomato!.
Note there are different cuts of short rib – flanken and English cut. With a big piece of meat on it, I think this would work best with the English cut. Not the flanken. Would it work with brisket?.
I made this for the 3rd time this weekend for Easter. Amazing as always. Adding celery leaves and fleur de sel along with the herbs and the honey, vinegar, and shallot sauce makes it taste even better. Do NOT skip this step! I’ve made it with dry riesling, which works great. It’s a lot of work to brown all those 6-sided short ribs in 4 batches, but it’s so worth it when your guests freak out and tell you how great they were! DEFINITELY cook the day before to get rid of the fat that rises to the top.
Lots of work but worth the effort. Made one change. Added heavy cream to the sauce.
Made these for a dinner party. Apparently my meat had lots of fat and the sauce was very greasy. I cooked the night before, which made it easy to remove the fat the next day. To thin out the sauce, I added vegetable broth. I reheated the sauce stove top and the meat in 200 degree oven covered with foil. It looked good with the meat on top of the sauce and the shallots and honey on top of the meat. My guests raved, my husband said it was his favorite short rib recipe ever.
Addition: Strong recommend to cook it the day before, cool it and remove the fat. I took 1. 5 cups of fat out of the pot. I am REALLY glad I did. The sauce was exceptional and not at all greasy.
Killer recipe. Fantastic, flexible, dinner party recipe. Friends loved it! They ate the whole dish and couldn’t get enough of dipping big pieces of crusty bread in the gravy. Make it! You will not be disappointed!.
You should make the dish the day before so that it’s easier to spoon off some of the fat. The dish is too rich for my tummy without doing this. Many people have said not to skip the shallot vinaigrette; it really brings everything together! I served the beef with Martha Rose Shulman’s Kohlrabi and Celery Root Purée (from the NYT Cooking database) and thought it went well with it.
This is amazing- everything is perfect. It might be nice to serve over pomme/celery root/turnip purée. I may add diced root vegetables next time at the end with the carrots. Absolutely delicious.
I used boneless beef ribs. Our household is small and 2 are over 80 so two ribs a piece. I kept the rest of the recipe the same. In my experience more gravy, or sauce is a good thing. I echo the call to make a day ahead. Even though ingredients list is long with prior prep of vegetables it was fairly easy to prepare. I wasnt sure about the white wine with beef but it is wonderful. I made some nice creamy potatoes to go with. My parents who eat like birds cleaned their bowls. Make again yes.
Super tasty. Couldnt find bone-in so I used boneless. Followed the recipe as is. Served over pasta (orecchiette) with a small green salad. Ill be making this for company sometime in the future.
Absolutely delicious…made as per recipe! Will definitely be making again!
It was good, but I can’t say I would make it again. I don’t understand why the recipe is called “Vermouth-Braised Short Ribs” when it only calls for a cup of vermouth and a whole bottle of white wine. The meat was indeed tender from the braising, but for us, the flavours just didn’t wow. I also question the use of extra herbs like chives and mint. They didn’t really add anything to the dish.
I added all the herbs. celery leaves, parsley, chives and mint. For me that was what made it special. and with the honey/shallots. divine.
Terrific dish! Followed the recipe as written – only reduced the quantities to serve two. Everything works – dont leave anything out. This is a keeper – well make this again. Private notes are only visible to you.
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The Next Steak You Grill Should Be Boneless Beef Short Ribs
FAQ
How many pounds of short ribs do I need per person?
How many pounds of beef ribs for 6 people?
How many pounds of boneless rib roast per person?
How many pounds of ribs for 6 adults?
How many short ribs per person?
Depending on the size and weight of the short ribs, a per-person estimate of 1 to 3 short ribs is recommended. Some beef short ribs weigh nearly 2 pounds apiece, so even when the meat is cooked, a single rib would constitute a generous serving.
How much beef ribs should a person eat?
For smaller, boneless cuts, we usually follow the rule of thumb of 1/2 pound per person. Beef ribs, on the other hand, are typically huge—and most of the time, the meat will still be attached to the bone. One pound of beef short ribs should yield about 1 to 1-1/2 servings.
How many ribs per person?
If you’re serving beef short ribs: 1-2 short ribs per person (approximately ¾ of a pound raw weight). If you’re serving beef back ribs: 3-5 back ribs per person (approximately 1 pound raw weight). Now you’ve worked out the portions required to feed all your guests, it’s time to make all the other preparations, some more obvious than others.
How much Boneless short ribs should I buy per person?
In general, if you are making a major dish meal, you should buy about 1/3 pound of boneless short ribs per person. If the boneless short ribs will be used as an appetiser or snack, you should plan to buy between 1/4 and 1/2 pound per person.