Beef Short Rib Recipe (Party Ribs Method) – Fast, Flavorful & Fall-Off-The-Bone Tender

This easy beef short rib recipe uses the Party Ribs method made popular by Matt Pittman of Meat Church BBQ—and it’s become one of our absolute favorites. Whether you’re using pork or beef ribs, this technique is fast, full of flavor, and delivers caramelized, juicy ribs in just over 2 hours (instead of the usual 5–6).

What makes it different? You slice the ribs raw before cooking, allowing the seasoning and sauce to coat every side. This means each rib gets that perfect bite all the way around.

We’ve tried this with several cuts, but today we’re featuring our very own Ropp Family Farm Premium Shorthorn Beef Short Ribs—and let us tell you, they were made for this method!

Watch the full video from Meat Church BBQ

Party Ribs Recipe with Shorthorn Beef Short Ribs

Ingredients:

• 1–2 racks of Ropp Family Farm Premium Shorthorn Beef Short Ribs

• Your favorite BBQ rub (Matt uses Meat Church Hickory All-Purpose)

• 1 stick of butter (for 2 racks)

• Brown sugar

• Agave or honey

• BBQ sauce (Meat Mitch Whomp! recommended)

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Instructions:

Slice the ribs raw. No need to remove the membrane. Flip the rack and slice between each rib with a sharp knife.

Season the ribs. Generously coat each rib on all sides with BBQ rub. Let rest for 15 minutes to absorb flavor.

Smoke the ribs. Preheat your smoker or pellet grill to 275°F. Smoke ribs directly on the grate for 90 minutes, until they reach low 170s internally.

Add sauce and wrap. Place ribs in a foil pan and add: 1 stick of butter, A handful of brown sugar, A drizzle of agave or honey, A generous pour of BBQ sauce. Toss to coat, cover tightly with foil, and return to the smoker for another 45 minutes (or until internal temp reaches 200–207°F).

Serve and enjoy! Toss again in the sauce. Serve hot and watch them disappear—perfect for game day, parties, or a weekend BBQ!

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Why Use Ropp Family Farm Premium Shorthorn Beef Ribs?

This method works beautifully with both pork and beef, but our Shorthorn beef short ribs take it to the next level. Raised naturally on our family farm in the heart of the Willamette Valley, our cattle enjoy a healthy, pasture-based diet and are dry-aged for 30 days to bring out deep, rich flavor. Known for their exceptional marbling and tenderness, our beef ribs are ideal for BBQ, smoking, or oven roasting—and they’re the perfect match for this Party Ribs method.