How to Cook Costco Short Ribs

Costco sells beef short ribs in their meat department. You will find both USDA Choice and USDA Prime grades, depending on your location.

The bone-in varieties typically come from the chuck section or short plate primal. Boneless versions are cut from the chuck flap.

Kirkland Signature beef short ribs feature excellent meat marbling. This fat content makes them perfect for low and slow cooking methods that break down connective tissue into tender, pull-apart beef.

Short ribs are a weekend cooking project. Most methods take 2 to 8 hours depending on your approach.

This guide covers four cooking methods: Dutch oven braising, slow cooker, Instant Pot, and smoking. Each produces fall off the bone results with different time commitments.

Product Details

Product: USDA Choice or Prime Beef Short Ribs

Type: Fresh, raw (requires cooking)

Package Size: 3 to 16 lbs (varies by cut and location)

Price: $8.99 to $11.69 per lb at Costco (Updated December 2024)

Storage: Refrigerate at 40F or below; freeze for longer storage

Calories per Serving: 400 calories per 3 oz cooked (with fat)

Main Ingredients: Beef short ribs (bone-in or boneless)

Item Number: Varies by location (check meat department)

Cooking Methods Comparison

Recommended Method: Dutch oven braising for the best balance of tender meat and flavorful red wine braising liquid.

Method 1: Dutch Oven (Recommended)

Braised beef short ribs in a Dutch oven take about 3 hours total. If you want to learn how to make a barbacoa recipe, this method is also a great base for barbacoa-style beef because it delivers slow braised, ultra tender meat. You will get fork tender ribs with a rich sauce perfect for serving over mashed potatoes or egg noodles. Serves 4 to 6 people.

Step 1: How Do You Prepare the Short Ribs?

Pat the short ribs dry with paper towels. Season generously with kosher salt and black pepper on all sides. Let them sit at room temperature for 30 minutes before cooking.

Instructions:

1. Remove ribs from packaging and pat completely dry
2. Season with 1 teaspoon kosher salt per pound of meat
3. Rest at room temperature while preheating oven to 325F

Equipment: Paper towels, cutting board, 5 to 6 quart Dutch oven (Le Creuset or Lodge cast iron work well)

Step 2: What Temperature and Time Do You Use?

Sear the ribs first on the stovetop to build flavor through the Maillard reaction. Then braise in a 325F oven for 2.5 to 3 hours until tender.

Instructions:

1. Heat 2 tablespoons olive oil in Dutch oven over medium-high heat
2. Sear ribs in batches, 3 to 4 minutes per side until deeply browned
3. Remove ribs and saute mirepoix (onion, carrot, celery) for 5 minutes
4. Add 3 cloves garlic and 2 tablespoons tomato paste, cook 1 minute
5. Pour in 2 cups dry red wine, scraping up browned bits
6. Simmer until reduced by half, about 15 minutes
7. Add 2 cups beef broth, fresh thyme sprigs, rosemary, and bay leaves
8. Return ribs to pot, cover, and transfer to 325F oven

Temperature: 325F oven

Time: 2.5 to 3 hours

Step 3: When Do You Check the Ribs?

Leave the Dutch oven covered and undisturbed for the first 2 hours. Resist the urge to peek, as this releases heat and steam.

Instructions:

1. Check at the 2 hour mark by inserting a fork into the meat
2. If the fork slides in easily, ribs are close to done
3. Continue cooking in 30 minute intervals if needed

Checkpoint: At 2 hour mark, test for tenderness

Step 4: How Do You Know When They Are Done?

The meat should pull away from the bone with gentle pressure. A fork should slide through the meat with almost no resistance.

Instructions:

1. Test with a fork. Meat should be fall off the bone tender
2. Internal temperature should read 195F to 205F
3. Remove from oven and rest covered for 20 minutes
4. Skim fat from braising liquid before serving

Target Temperature: 195F to 205F internal

Visual Indicator: Meat pulling back from bones, fork tender texture

Method 2: Slow Cooker

The Crock-Pot method requires 6 to 8 hours on low but produces incredibly tender short ribs with minimal effort. Perfect for busy days when you want dinner ready when you get home.

Step 1: How Do You Prepare for Slow Cooking?

Searing the ribs before slow cooking adds depth of flavor. Do not skip this step.

Instructions:

1. Season ribs with salt and pepper
2. Heat a large skillet over high heat with 1 tablespoon oil
3. Sear ribs on all sides until golden brown, about 4 to 5 minutes per side
4. Transfer seared ribs to slow cooker

Equipment: 6 quart slow cooker, large skillet

Step 2: What Temperature and Time Do You Use?

Low and slow is the key to tender beef. The collagen breakdown happens best at lower temperatures over extended time.

Instructions:

1. Add 1 cup beef broth to slow cooker
2. Add aromatics: 1 diced onion, 3 garlic cloves, 2 tablespoons Worcestershire sauce
3. Add 2 tablespoons tomato paste and Italian seasoning
4. Cover and cook on LOW for 7 to 8 hours
5. High setting works in 3 to 4 hours but low produces better results

Temperature: LOW setting (approximately 200F)

Time: 7 to 8 hours on LOW, or 3 to 4 hours on HIGH

Step 3: When Do You Check Progress?

Avoid opening the lid during cooking. Each time you lift the lid, you lose 15 to 20 minutes of cooking time.

Instructions:

1. Check at 6 hour mark if cooking on low
2. Test meat tenderness with a fork
3. Continue cooking if meat is still tough

Checkpoint: At 6 hour mark on low setting

Step 4: How Do You Know When They Are Done?

The meat should shred easily with two forks. Bone-in ribs will have meat falling off the bone.

Instructions:

1. Use a meat thermometer to check for 160F minimum (for safety)
2. For tender results, cook until meat reaches 195F to 205F
3. Skim fat from cooking liquid before serving

Target Temperature: 195F to 205F for best tenderness

Visual Indicator: Meat easily pulls apart, bone slides out cleanly

Method 3: Instant Pot

Pressure cooking reduces braising time from hours to under an hour. The Instant Pot produces tender short ribs in about 40 to 45 minutes of pressure cooking plus searing time.

Step 1: How Do You Prepare for Pressure Cooking?

Searing on the saute function adds critical flavor development before pressure cooking.

Instructions:

1. Season ribs with salt, pepper, and garlic powder
2. Set Instant Pot to SAUTE on HIGH (or MORE)
3. Add 1 tablespoon oil and sear ribs in batches
4. Brown 5 to 6 minutes per side until caramelized
5. Remove ribs and set aside

Equipment: 6 quart Instant Pot or electric pressure cooker

Step 2: What Temperature and Time Do You Use?

High pressure for 40 to 45 minutes followed by natural pressure release produces the best texture.

Instructions:

1. Saute 1 diced onion until soft, about 5 minutes
2. Add 1 cup red wine to deglaze, scraping bottom
3. Simmer 2 minutes, then add 1 cup beef broth
4. Add 2 tablespoons tomato paste, fresh thyme, and rosemary
5. Return ribs to pot (do not stack more than 2 layers)
6. Lock lid, set valve to SEALING
7. Pressure cook on HIGH for 40 to 45 minutes

Temperature: HIGH pressure

Time: 40 to 45 minutes pressure cooking

Step 3: How Do You Release Pressure?

Natural pressure release keeps the meat tender and allows it to reabsorb some cooking liquid.

Instructions:

1. When timer beeps, allow 15 minute natural pressure release
2. After 15 minutes, turn valve to VENTING to release remaining pressure
3. Wait for float valve to drop before opening lid

Checkpoint: 15 minute natural release, then quick release

Step 4: How Do You Know When They Are Done?

The ribs should be fork tender. If still tough, pressure cook for an additional 10 to 15 minutes.

Instructions:

1. Test with fork for tenderness
2. Remove ribs to a plate
3. Set Instant Pot to SAUTE and reduce sauce if desired
4. Thicken with cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons water)

Target Temperature: 195F to 205F internal

Visual Indicator: Meat slides easily from bone

Method 4: Smoker

Smoking beef short ribs produces incredible bark and smoky flavor. Plan for 6 to 10 hours total cook time on a Traeger or pellet grill at 225F to 250F.

Step 1: How Do You Prepare for Smoking?

Trim excess fat and remove the membrane from the bone side. Season generously and let the rub set.

Instructions:

1. Trim thick fat cap to about 1/4 inch
2. Remove the silverskin membrane from bone side
3. Apply thin layer of yellow mustard as a binder
4. Season liberally with dry rub (equal parts kosher salt and coarse black pepper works great)
5. Let ribs sit at room temperature 30 to 60 minutes

Equipment: Traeger, Weber, or pellet grill; meat thermometer; spray bottle with apple juice

Step 2: What Temperature and Time Do You Use?

Low and slow at 225F to 250F produces the best results. Use hickory or oak pellets for robust smoke flavor.

Instructions:

1. Preheat smoker to 225F to 250F
2. Place ribs bone-side down on grill grates
3. Insert probe thermometer avoiding bone
4. Smoke until internal temperature reaches 160F (about 5 hours)
5. Spritz with apple juice every hour after the first 2 hours

Temperature: 225F to 250F

Time: 6 to 10 hours total

Step 3: When Do You Wrap the Ribs?

The Texas crutch (wrapping in foil or butcher paper) speeds up cooking and keeps ribs moist during the stall.

Instructions:

1. At 160F internal temperature, remove ribs from smoker
2. Wrap tightly in heavy-duty foil or pink butcher paper
3. Add 1/2 cup beef broth to the wrap before sealing
4. Return to smoker and continue cooking

Checkpoint: Wrap at 160F internal temperature

Step 4: How Do You Know When They Are Done?

The probe should slide into the meat like butter. Internal temperature should reach 200F to 205F.

Instructions:

1. Check internal temperature in thickest part of meat
2. Probe test: thermometer should slide in with no resistance
3. Remove from smoker when internal temp hits 203F to 205F
4. Rest wrapped in a cooler for 30 to 60 minutes before serving

Target Temperature: 203F to 205F internal

Visual Indicator: Meat has pulled back from bones about 1/4 inch, probe slides in easily

Safety and Quality Indicators

Food Safety:

• Internal Temperature: 145F minimum for whole cuts; 195F to 205F for tender braised results
• Steam Check: Product should steam when cut open
• Thawing: Always thaw in refrigerator before cooking (24 to 48 hours for large pieces)

Quality Indicators (Done Properly):

• Color: Deep brown exterior with pink to gray interior
• Texture: Fork tender, pulls apart easily
• Temperature: 195F to 205F for braised preparations
• Appearance: Meat pulling back from bones, glossy from rendered fat

Signs of Overcooking:

• Meat becomes stringy or mushy
• Excessive shrinkage (more than 25%)
• Dry texture despite fat content

Serving Suggestions

Portion Size: 2 bone-in short ribs or 8 oz boneless per person

Serving Ideas:

• Over creamy mashed potatoes with braising liquid spooned on top
• With egg noodles tossed in butter and parsley
• Over creamy polenta with roasted vegetables

Pairing Recommendations:

• Red wine (Cabernet Sauvignon or Pinot Noir)
• Roasted carrots and parsnips
• Costco garlic bread for soaking up the sauce

Storage and Reheating

Leftover Storage:

• Refrigerate within 2 hours of cooking
• Store in airtight container with braising liquid
• Consume within 3 to 4 days
• Freeze for up to 3 months

Reheating Instructions:

• Stovetop: Warm in covered pot over medium-low heat for 15 to 20 minutes
• Oven: Cover and bake at 325F for 20 to 30 minutes
• Microwave: Cover and heat 3 to 4 minutes at 70% power, stirring halfway
• Target Temperature: 165F internal when reheating

Troubleshooting Common Issues

Issue: Short ribs are tough and chewy

Cause: Undercooked. Collagen has not fully broken down.

Solution: Continue cooking until internal temperature reaches 195F to 205F. Add more liquid if needed and cook an additional 30 to 60 minutes.

Issue: Meat is dry despite long cooking time

Cause: Temperature too high or not enough braising liquid.

Solution: Lower oven temperature to 300F to 325F. Ensure ribs are at least half submerged in liquid. Cover tightly to prevent evaporation.

Issue: Braising liquid is too greasy

Cause: Fat from ribs has rendered into the sauce.

Solution: Refrigerate the dish overnight. Skim solidified fat from the top before reheating. Use a fat separator for immediate serving.

Issue: Instant Pot shows BURN warning

Cause: Not enough liquid or tomato paste stuck to bottom.

Solution: Cancel cooking, remove ribs, deglaze pot with broth, scrape bottom clean, add more liquid, and restart.

Product Variations and Related Items

Short Rib Cuts at Costco:

• Bone-in English cut: Single bone per piece, best for braising
• Flanken cut: Thin slices across bones, perfect for Korean BBQ (galbi)
• Boneless: Chuck short rib meat, cooks faster

Similar Costco Products:

• Costco chuck roast – Similar braising method, different texture
• Costco brisket – Longer cook time, excellent for smoking
• Costco Prime beef – Higher grade with more marbling

Cooking Time Adjustments:

• Boneless ribs cook 30 to 45 minutes faster than bone-in
• Flanken cut ribs need only 2 to 3 minutes per side when grilling
• Larger racks may need an additional 30 to 60 minutes

Which Method Should You Choose?

Choose Dutch Oven when:

• You want the richest sauce and classic flavor
• You have 3 to 4 hours available
• You are cooking for guests or a special occasion

Choose Slow Cooker when:

• You want hands-off cooking
• You will be away from home all day
• Timing is flexible

Choose Instant Pot when:

• Time is limited (under 2 hours total)
• You want weeknight short ribs
• You need to free up oven space

Choose Smoker when:

• You want BBQ-style ribs with smoky bark
• You have 8 to 10 hours to cook
• You are serving a crowd outdoors

Time Comparison:

Instant Pot (1 hour) < Dutch Oven (3 hours) < Slow Cooker (7 hours) < Smoker (8+ hours)

Texture Ranking:

Dutch Oven (richest sauce) > Smoker (best bark) > Slow Cooker (most tender) > Instant Pot (good balance)

FAQ on How To Cook Costco Short Ribs

How long does it take to cook Costco short ribs?

Cooking time depends on your method. Dutch oven braising takes 2.5 to 3.5 hours at 325F.

Slow cooker needs 6 to 8 hours on low. Instant Pot requires 40 to 45 minutes under pressure. Smoking takes 6 to 10 hours at 225F.

What internal temperature should beef short ribs reach?

For food safety, beef short ribs need a minimum of 145F. But that will leave them tough.

For fall off the bone tender meat, cook until the internal temperature reaches 195F to 205F. Use a meat thermometer to check.

Should I use bone-in or boneless short ribs?

Bone-in short ribs deliver more flavor. The bones help regulate temperature during cooking and add richness to braising liquid.

Boneless ribs cook faster and are easier to serve. Both work well for braising in a Dutch oven or slow cooker.

Do I need to sear short ribs before braising?

Yes. Searing creates the Maillard reaction, building deep flavor and color. Heat oil until shimmering, then brown ribs 3 to 4 minutes per side.

Skipping this step results in bland, grayish meat. Take the extra five minutes.

Can I cook Costco short ribs from frozen?

No. Always thaw short ribs completely before cooking. Frozen meat cooked low and slow can stay in the danger zone too long.

Thaw in the refrigerator for 24 to 48 hours depending on package size. Never thaw at room temperature.

Why are my braised short ribs tough and chewy?

Tough ribs mean undercooking. The collagen breakdown that creates tender meat happens between 195F and 205F internal temperature.

Return ribs to the pot and continue cooking. Add more beef broth if liquid has reduced. Check every 30 minutes.

What is the best cooking method for short ribs?

Dutch oven braising produces the richest results. Red wine braising liquid creates an incredible sauce.

The slow cooker works best for busy schedules. Instant Pot saves time. Smoking on a Traeger delivers BBQ-style bark and flavor.

How many short ribs should I plan per person?

Plan 2 bone-in short ribs or 8 ounces of boneless meat per adult serving.

USDA Choice or Prime grade Kirkland Signature ribs are meaty. One English cut rib can weigh 12 to 16 ounces before cooking.

Can you overcook short ribs?

Yes. Overcooked short ribs become mushy and stringy. The meat loses structure and falls apart into shreds.

Check for doneness when internal temperature hits 203F. The probe should slide through like butter but meat should hold together.

What should I serve with braised beef short ribs?

Classic pairings include creamy mashed potatoes, egg noodles, or polenta. These absorb the rich braising liquid.

Add roasted carrots or sauteed greens for vegetables. A bold red wine like Cabernet Sauvignon complements the beef perfectly.

Conclusion

Now you know how to cook Costco short ribs using four different methods. Each approach delivers tender beef with rich flavor.

The price per pound at Costco makes this a solid value for family dinner. Bulk meat purchases mean leftovers for days.

Whether you choose a quick Instant Pot braise or weekend smoking session, the key is patience. Let the connective tissue break down fully.

Pair your finished ribs with creamy sides that soak up that braising liquid. Store extras properly and reheat gently for meals throughout the week.