Beef Short Ribs Recipe Grill

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Introduction

Beef short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. Their rich, beefy flavor and tender texture when cooked correctly make them a popular choice for braising, smoking, and, increasingly, grilling. The beef short ribs recipe grill offers a unique and flavorful way to enjoy this cut of meat, bringing a smoky char and caramelized crust to complement the ribs’ inherent richness. Grilling short ribs is a departure from traditional slow-cooking methods, providing a faster and equally delicious outcome.

Ingredients

The core ingredients for grilled beef short ribs are simple, allowing the quality of the meat to shine.

• Beef Short Ribs: Approximately 2-3 pounds, bone-in, preferably English-cut (individual ribs).
• Dry Rub: 2 tablespoons kosher salt, 1 tablespoon black pepper, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, teaspoon cayenne pepper (optional, for heat). This can be adjusted to preference.
• Olive Oil: 2 tablespoons (or other cooking oil with a high smoke point)
• Optional Marinade (for enhanced flavor): cup soy sauce, cup Worcestershire sauce, 2 tablespoons brown sugar, 2 cloves garlic (minced), 1 tablespoon Dijon mustard.

A note on substitutions: The dry rub spices can be tailored to individual preferences. Brown sugar can be substituted with honey or maple syrup in the marinade.

Preparation Steps

Proper preparation is key to flavorful and tender grilled beef short ribs.

1. Trimming: Pat the short ribs dry with paper towels. Trim away any excess fat, leaving a thin layer (approximately inch) for flavor and moisture during grilling.
2. Dry Rub Application: In a small bowl, combine all dry rub ingredients. Generously coat the short ribs with the dry rub, ensuring even coverage on all sides. Press the rub into the meat.
3. Marinating (Optional): If using a marinade, whisk together all marinade ingredients in a bowl or zip-top bag. Add the short ribs to the marinade, ensuring they are fully submerged. Marinate in the refrigerator for at least 2 hours, or up to overnight. Longer marinating times will result in a more intense flavor.
4. Resting: Before grilling, remove the short ribs from the refrigerator and let them sit at room temperature for about 30 minutes. This helps them cook more evenly.

Tip: Score the membrane on the bone side of the ribs in a crosshatch pattern. This helps the rub or marinade penetrate deeper and prevents the ribs from curling during grilling.

Cooking Instructions

Achieving perfectly grilled beef short ribs requires attention to temperature and technique.

1. Prepare the Grill: Set up the grill for indirect heat. For a charcoal grill, arrange the coals on one side, leaving the other side empty. For a gas grill, turn off one or two burners, leaving the remaining burner(s) on medium-low heat. The target temperature should be around 275-300F (135-150C).
2. Sear (Optional): For added flavor and texture, sear the short ribs over direct heat for 2-3 minutes per side to create a nice crust. Watch carefully to avoid burning.
3. Indirect Grilling: Move the short ribs to the indirect heat side of the grill. Close the lid and cook for approximately 2-3 hours, or until the meat is very tender and easily pulls away from the bone. Use a meat thermometer to check for doneness. The internal temperature should reach around 203F (95C).
4. Basting (Optional): During the last hour of cooking, baste the short ribs with any remaining marinade or a barbecue sauce of choice for added flavor and moisture.
5. Resting: Once cooked, remove the short ribs from the grill and let them rest for at least 15-20 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful product. Tent loosely with foil.

Serving Suggestions

Grilled beef short ribs are versatile and can be served in a variety of ways.

• Classic Presentation: Serve the short ribs whole or sliced, alongside mashed potatoes, creamy polenta, or roasted vegetables.
• Asian-Inspired: Pair with steamed rice, kimchi, and a sprinkle of sesame seeds for an Asian-inspired meal.
• Sandwiches: Shred the cooked short ribs and use them as a filling for sandwiches or sliders, topped with coleslaw or pickled onions.
• Tacos or Burritos: Incorporate the shredded short ribs into tacos or burritos, along with your favorite toppings.

Garnishes such as chopped parsley, green onions, or a drizzle of balsamic glaze can enhance the presentation.

Tips and Common Mistakes

To ensure success with grilled beef short ribs, keep the following tips in mind:

• Don’t Overcook: Overcooked short ribs will become dry and tough. Use a meat thermometer to monitor the internal temperature and ensure they are cooked to the appropriate level of doneness.
• Control the Heat: Maintaining a consistent temperature is crucial for even cooking. Avoid flare-ups by keeping the grill clean and trimming excess fat from the short ribs.
• Patience is Key: Grilling short ribs is a slow process. Resist the urge to rush the cooking time. Low and slow is the key to tenderness.
• Resting is Essential: Do not skip the resting period. Resting allows the meat fibers to relax and reabsorb juices, resulting in a more flavorful and tender final product.
• Experiment with Flavors: Don’t be afraid to experiment with different rubs, marinades, and sauces to create your own unique flavor profile.

Explore More Cooking Guides

Learning the beef short ribs recipe grill is a rewarding culinary experience, unlocking a flavorful and accessible way to enjoy this robust cut of meat. The smoky char complements the inherent richness, making it a favorite for gatherings and everyday meals alike. It adapts beautifully to various cuisines and occasions, from classic barbecue to Asian-inspired dishes. Start grilling your own tender, flavorful short ribs today and discover a new favorite! For more detailed cooking guides and delicious recipes, visit foodrecipestory.com.