Beef Short Ribs 3 Ways: Classic Braised, Grilled Flanken (Tablitas) and Brazilian Costela
Short ribs are the butcher's favorite comfort cut: rich, beefy and forgiving. The trick is buying the right style for how you want to cook them. Here's the difference, plus three ways to cook them.
Three styles of short ribs
| Style | What it looks like | Best for | Also called |
|---|---|---|---|
| English cut | Thick chunks, one bone each | Braising | Costilla de res |
| Flanken cut | Thin strips cut across several bones | Fast, hot grilling | Tablitas, asado de tira, galbi |
| Plate short ribs | Big, long ribs in a rack | Low and slow roasting or smoking | Costela, "dino ribs" |
Tell us how you're cooking and we'll cut them to match: thick for braising, about ½ inch across the bone for tablitas, or a whole rack for costela.
How much to buy
Short ribs are bone-in and lose a lot of fat as they cook. Plan on about 1 pound per person for braised or roasted ribs and ¾ pound per person for thin flanken.
Red-wine braised short ribs
Ingredients
- 4 lb English-cut beef short ribs
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 3 sprigs fresh thyme
- 2 bay leaves
Instructions
- Heat the oven to 325 °F. Pat the ribs dry and season with the salt and pepper.
- Heat the oil in a Dutch oven over medium-high heat and brown the ribs well on all sides, in batches. Move to a plate and pour off all but 2 tablespoons of fat.
- Cook the onion, carrots and celery for 5 minutes. Stir in the garlic and tomato paste for 1 minute.
- Add the wine, scrape up the browned bits, and simmer until reduced by about half, 8 to 10 minutes.
- Add the broth, thyme and bay leaves, then nestle the ribs in, bone side up. The liquid should come most of the way up the meat.
- Cover and braise in the oven for 2½ to 3 hours, until the meat is very tender and pulling away from the bones.
- Lift out the ribs, skim the fat from the sauce, and simmer it on the stove until it coats a spoon. Pour over the ribs and serve with mashed potatoes or polenta.
Grilled flanken (tablitas)
Marinate thin flanken ribs for 2 to 8 hours in garlic, lime or sour orange juice, oregano, cumin, salt and a little oil. Grill over high heat for 3 to 4 minutes per side, until browned with crispy edges. Squeeze lime over them and serve with rice and beans or tostones.
Brazilian costela
For costela, season a rack of plate ribs with coarse salt, wrap it tightly in two layers of foil, and roast at about 325 °F for 4 to 5 hours, until the meat pulls away from the bone. Unwrap and roast at 425 °F for 20 to 30 minutes to brown the outside. On a covered grill, use indirect heat and the same idea. It's the slow-cooked cut at many churrascos; see our churrasco menu guide.
Short ribs at Costa's
Costela and short ribs are regulars in our case, and we cut flanken to order. Call (863) 422-2313 if you need a specific cut or a large amount. Like slow-cooked beef? Try our braised oxtail too.
Quick answers
What is the difference between English-cut and flanken short ribs?
English-cut short ribs are thick pieces with one bone each, best for braising. Flanken ribs are cut thin across several bones and are grilled quickly, as in tablitas or galbi.
How long do you braise short ribs?
About 2½ to 3 hours covered in a 325 °F oven, until the meat is very tender and pulling from the bone.
Where can I buy short ribs or tablitas near Davenport, FL?
Costa's Meat Market at 2169 Davenport Blvd carries costela and short ribs and cuts flanken (tablitas) to order. Call (863) 422-2313.
Shop the counter at Costa's
2169 Davenport Blvd, Davenport, FL, in Webb's Town Center. Open Mon–Sat 8 am–8 pm and Sun 8 am–5 pm. Order online for pickup, call for custom cuts, or join the WhatsApp group for weekly specials.
