There’s nothing quite like the sight of dinosaur ribs fresh off the smoker—massive, rich, fall-apart tender. These beef plate short ribs aren’t just a meal; they’re a statement. A feast. A true showstopper.
At Little Mountain Farm & Cattle Co., we believe that good beef speaks for itself. When raised right—pasture-fed, well cared for, and never rushed—these ribs transform into something incredible.
So, let’s break it down: what makes dinosaur ribs special, and how can you cook them to perfection?
What Are Dinosaur Ribs?
Beef plate short ribs—aka dinosaur ribs—come from the lower section of the rib cage, just below the ribeye. What makes them so impressive? Size.
Each rib is long, meaty, and packed with deep, beefy flavor thanks to generous marbling and connective tissue that melts into tenderness when cooked low and slow. Unlike smaller pork ribs, these are Texas-style, larger-than-life cuts—hence the nickname “dinosaur ribs.”
How to Cook Dinosaur Ribs Like a Pro
Cooking these ribs is a labor of love, but the result? Absolutely worth it. The key is patience, good seasoning, and a steady low-and-slow heat.
1. Season Simply, Let the Beef Shine
Start with quality beef—and when you’ve got farm-raised, pasture-fed short ribs, you don’t need much to make them sing.
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Coarse salt & black pepper (a classic Texas-style rub)
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Garlic powder & smoked paprika for depth
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A touch of mustard to help the seasoning stick
Coat the ribs generously and let them sit at room temperature for about 30 minutes before cooking.
2. Low & Slow is the Only Way
Dinosaur ribs need time to break down their connective tissue and develop that rich, melt-in-your-mouth texture. Whether you’re smoking, braising, or slow-roasting, patience is key.
Smoking:
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Set your smoker to 250°F.
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Use post oak, hickory, or mesquite for a deep, smoky flavor.
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Smoke for 6-8 hours, spritzing occasionally with apple cider vinegar or beef broth.
Braising:
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Sear ribs in a cast iron pan, then place them in a Dutch oven.
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Add beef broth, onions, garlic, and a splash of red wine.
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Cover and cook at 300°F for 4-5 hours until fork-tender.
Oven-Roasting:
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Wrap ribs in foil with a bit of broth.
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Roast at 275°F for 6 hours, then finish uncovered for a crispy bark.
3. Rest & Slice for Maximum Flavor
Once your ribs hit 203-205°F internally, they’re done. Let them rest for at least 30 minutes before slicing—this keeps all those juices locked in.
Slice between the bones for massive, caveman-style portions. Serve with homemade coleslaw, cornbread, or a tangy chimichurri sauce.
Why Source Farm-Raised Beef for the Best Ribs?
Good beef starts with good stewardship. Our cattle are raised the way nature intended—on pasture, with care, and without shortcuts. That means:
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Richer flavor from well-marbled meat
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Tender texture from slow, natural growth
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A connection to the land that honors both the animal and the meal
When you start with quality, you don’t need gimmicks—just time, patience, and a good fire.
Make Your Next Meal Legendary
Dinosaur ribs are an experience. A centerpiece. A meal that brings people together.
Stock up on pasture-raised beef ribs today and taste the difference that real, farm-raised quality makes.
