279442 Wed Aug 24 19:36:25 -0700 2005 6 31 Home Cooking 0 1481807 how many short ribs (with bone) per main course serving serving (1/2 lb ribs)? Wed Aug 24 19:36:25 -0700 2005 0 toni 1 1481818 I don't fully understand your question. Please provide a bit more information. Are you serving a dainty grandmother or football players? Wed Aug 24 20:30:48 -0700 2005 1481807 0 Sherri 1 1481825 It also depends on what type of short rib. If it were me and it was a relatively small group I would say 2/3 lb per person for bone in short rib. And if i had leftovers then yipee! Make risotto or something with the leftovers or just reheat and eat. Wed Aug 24 21:02:53 -0700 2005 1481807 0 John Scar 1 1481862 I usually cook 5-6 pounds of short ribs which usually works out to about 5 servings - but people often have seconds. The leftover sauce & meat can be turned into a wonderful soup. Thu Aug 25 07:41:38 -0700 2005 1481807 0 MMRuth 1 1481863 I agree that you'll need more than 1/2 lb. per serving. There is a lot of bone and fat in the raw short rib, and as the fat melts out in the long slow cooking process (skim off for best results), must less edible meat is left than you started with. I personally aim for about 1 lb. per person, since leftovers are always welcome. Thu Aug 25 08:11:36 -0700 2005 1481807 0 Terrie H. 1 1481869 i am making daniel boulud's recipe. it calls for 8 short ribs for 8 people, but no weight is specified. my butcher sells them in 1/2 pound cuts. is this recipe calling for just one 1/2 pound serving per person? would that be enough? if i use 1 pound per person, do i double the recipe? Thu Aug 25 09:13:29 -0700 2005 1481807 0 toni 2 1481882 I just looked at the recipe I use (Balthazar) - it calls for 6 beef short ribs (5-7 pounds) for six people. So that would be ribs of about a pound each. Based on that, I'd be inclined to get about 16 of your 1/2 lb ribs, but I don't think I would double the recipe. As some one else pointed out the bones and fat contribute quite significantly to the weight. If this helps in terms of figuring out proportions, the recipe I have calls for 6 cups stock, 4 1/2 cups wine. Others - pls. weigh in if I'm steering the OP in the wrong direction. Thu Aug 25 10:11:26 -0700 2005 1481869 0 MMRuth