Getting Your Ribs Right: Determining How Many Short Ribs are in a Pound

For BBQ lovers beef short ribs are a prize cut to sink your teeth into. Their rich meaty flavor and fall-off-the-bone tenderness when slowly cooked make them a crowd-pleasing choice. But when buying short ribs to grill up a slab of smoky deliciousness, an important question arises – how many ribs will you get per pound? Understanding the typical count helps ensure you buy the right quantity.

In this comprehensive guide, we’ll cover everything you need to know about the number of short ribs per pound. You’ll learn typical counts for different rib sizes how it varies by cut what impacts the number, and more. Read on to become a short rib purchasing pro!

Typical Short Rib Counts per Pound

These are general guidelines for the average number of ribs in a pound:

Back ribs – 3 to 4 ribs
English cut – 2 to 3 ribs
Dino ribs (beef plate ribs) – 2 ribs
Flanken-style – 6 to 8 ribs

So for a typical back rib, expect approximately 3 to 4 ribs per pound. The meatier the rib, the lower the count per pound.

Factors That Impact Ribs per Pound

Several factors influence the number of short ribs in a pound, including:

Rib bone size – Meatier bones mean fewer ribs per pound
Cut – Flanken-style has smaller bones than back ribs
Butcher’s cutting style – Thicker slices yield fewer ribs
Breed and size of cattle – Younger, smaller cattle have smaller ribs
Time of year – Ribs may be meatier in colder months when cattle add fat

So rib counts can fluctuate up or down a bit based on these criteria.

Buying Rib Count Vs. Weight

When purchasing short ribs, you can buy by:

Rib count – Specify exact number of ribs wanted
Weight – Buy ribs by the pound

If cooking for a crowd, ordering by rib count removes guesswork. But buying by weight allows flexibility to get the right amount of meat.

Portioning Tips for Short Rib Recipes

Plan for 10-14 back ribs per 3 lb slab to feed 4+
Allow 3-4 English cut or dino ribs per person
Figure 6-8 flanken ribs per adult portion

Adjust amounts depending on appetites and side dishes. And remember, ribs can be refrigerated for 2-3 days or frozen for later use.

Answers to Common Questions on Ribs per Pound

Here are some frequent questions about short rib counts:

How many back ribs come in 2 pounds?

With 3-4 ribs per pound, 2 pounds would contain 6-8 back ribs.

If I need 12 ribs, about how many pounds should I buy?

For back ribs, 12 ribs would require 3-4 pounds of meat.

How much flanken rib is equal to 1 pound of back ribs?

Since flanken has smaller bones, around 1.5 pounds of flanken would equal 1 pound of meatier back ribs.

If a rack of back ribs weighs 2.5 lbs., will it serve 2 adults?

Yes, a 2.5 lb rack contains around 8 ribs, enough for 2 hearty adult portions.

How can I get a more accurate rib count when purchasing?

Request the butcher count out the exact number of ribs you need for your recipe. This gives a precise amount.

Key Takeaways on Short Ribs per Pound

Back ribs average 3-4 ribs per pound
English cut and dino ribs have 2-3 per pound
Flanken-style contains the most at 6-8 per pound
Actual counts vary based on rib size, cut and other factors
Purchase by weight for flexibility or rib count for accuracy

Understanding typical short rib per pound estimates helps ensure your recipes and portions come out right. With this knowledge, you can confidently shop for and cook up the perfect quantity of tender, meaty ribs!

how many beef short ribs in a pound

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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.

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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