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fr-Ninja Beef Short Ribs

12/12/2025

Cheaper Cut Than Brisket!

Ninja Beef Short Ribs offer a rich, slow-cooked flavor with a tender, fall-off-the-bone texture that transforms any meal into a restaurant-quality experience. Prepared using a Ninja-style approach that focuses on precise heat and time control, these short ribs develop deep caramelization on the outside while staying juicy and succulent inside.

Perfect for family dinners, special occasions, or weekend meal prep, Ninja Beef Short Ribs pair beautifully with mashed potatoes, roasted vegetables, or creamy polenta. The long, gentle cooking process allows the beef to absorb aromatic herbs, spices, and savory sauces, creating layers of flavor in every bite.

Whether served as a hearty main course or as part of a gourmet spread, Ninja Beef Short Ribs bring comfort-food satisfaction with a modern twist. For more hearty meal inspiration and similar dishes, explore additional recipes and ideas on the recipes page.

Beef Short Ribs
Beef Short Ribs

Servings 2-3


🔥 Smoked Beef Short Ribs (Ninja Woodfire Grill)

Ingredients

  • 2–3 beef short ribs (about 1.5–2 kg total, bone-in)
  • 2 tbsp olive oil
  • 2 tbsp coarse salt
  • 1 tbsp cracked black pepper
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp cayenne (optional for heat)
  • OR your favourite BBQ Rub.
  • 200ml beef stock or beer (for basting)
  • Wood Pellets (hickory or oak work great)

Cooking Pellets

Oak Pellets  Click To Purchase 

Hickory Pellets Click To Purchase


Directions

  1. Prep the Ribs
    • Pat the ribs dry.
    • Rub with olive oil, then coat evenly with your seasoning mix.
    • Let sit for 30 minutes at room temp, or overnight in the fridge for deeper flavour.
  1. Preheat the Ninja Woodfire
    • Add pellets for smoking.
    • Set to Smoker, 120°C (250°F). Allow it to preheat.
  1. Smoke the Ribs
    • Place ribs bone-side down on the grill.
    • Smoke for 2-2.5 hours, checking every hour, until you have an IT Alf 76°C (168°F)
    • Lightly baste with beef stock or beer to keep them moist.
  1. Wrap for Tenderness (Texas Crutch)
    • After 2-2.5 hours, when the bark is set, wrap ribs tightly in foil or butcher paper with a splash of stock/beer.
    • Return to the grill, still at 120°C (250°F), and cook for another 1.5-2 hours.
  1. Final Stage
    • Check internal temperature: aim for 96°C (203°F) and probe tenderness (should feel like butter).
    • Rest the wrapped ribs for at least 30 minutes before slicing.

Serving Ideas

  • Serve with coleslaw and pickles Texas-style.
  • Brush with a BBQ glaze in the last 20 minutes if you want them sticky rather than pure smoked.
  • Pair with mac & cheese or pit beans (also great on the Woodfire!).

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