Beef short ribs are some of the juiciest and most delicious cuts of meat. The problem is that they usually need to be braised for hours beforehand.
But let me ask you this: have you ever tried cooking beef short ribs on the
If you haven’t, you’re missing on a whole lot of juicy tender finger-licking goodness. Not to mention, grilling is much quicker than the traditional stove-top way.
The deep-dish pan is designed for soups, gumbo, braised roasts, fondue, hot pots, and the like. The flat plate is mainly for grilling and frying seafood, eggs, steak, bacon, and similar items.
So, let’s not waste any more time. Keep reading and we’ll show you how to cook beef short ribs on the
The Best Way to Make Beef Short Ribs on the
Before we tell you how to make beef short ribs on the grill, let’s start with the basics.
Preparing your food over an open flame is fun, fast, and full of flavour. No other way of cooking can give you that distinct taste.
Gas and charcoal grills are two popular choices. However, they’re high-maintenance and may pose health risks over time.
Electric grills are becoming more and more popular because they’re healthier and more versatile. Although, they take a longer time to cook food. Plus, the lack of a real flame means you won’t get that smokey, barbecue flavour we associate with grilling.
Beef short ribs come from the section between the chuck and the ribs of the cow. These cuts are typically narrower and shorter than standard ribs. Still, they have that rich marbling of fat found in rib steaks that makes them juicy and delicious. Combine that with the rich, beefy flavour of chuck roast, and you have a flavourful and tasty dish.
When it comes to their nutritional value, short ribs are high in protein. Yet, they’re also high in fat. According to nutritionists, a 3-ounce serving has over 3 grams of fat and about 13 grams of saturated fat.
So, what’s the best way to enjoy short ribs and limit their fat intake? Cooking boneless beef short ribs on the
Another way is to cut off any traces of surface fat using a sharp, thin knife. The internal layers will prove difficult to remove, and it’ll also cause the ribs to fall apart.
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- 1 small sweet onion, coarsely grated
- 1 tablespoon distilled white vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon olive oil
Combine onion, vinegar, brown sugar, and oil in a resealable plastic bag.
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The Recipe for Beef Short Ribs on the
Now that we know all the basics of preparing beef chuck short ribs on the
Season the beef short ribs by rubbing them with a generous amount of kosher salt and pepper. Some people like to add other spices to their dry rubs, such as paprika, cumin, brown sugar, and chilli powder. There’s no right or wrong, it’s all about your personal preference.
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Place the ribs in the marinade. Seal the bag tightly. Then, turn it over several times to make sure the marinade completely covers the ribs.
You can leave it to marinate for a minimum of 20 minutes. That’s if you’re in a hurry.
If you have more time, you can leave it in the fridge for a couple of hours before grilling.
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Remove the ribs from the marinade. Pat dry to absorb excess moisture. By gently drying the ribs, you help prevent them from drying up before they’ve had a chance to cook all the way through.
Now it’s time to show you the best way to cook beef short ribs on the
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After several minutes, turn over the ribs. Don’t forget to flip the ribs on their sides as well. Leave each side for a couple of minutes until they form that mouthwatering crust all around.
Transfer the ribs over to a large serving plate or cutting board. Let them rest for a few minutes to allow the heat to even out. It’s during this time that the meat’s natural juices sink back in for even more mouth-watering goodness.
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Avoid leaving them out more than that or they’ll become dry and lose their tenderness.
After about 10 minutes of leaving the ribs to absorb in their juices, it’s now time to cut the ribs.
The best way to cut ribs is to find the striations on the meat. Then, start slicing against them to get that perfect against-the-grain texture.
This does two things. First, it ensures that the meat’s natural juices remain in the meat. Second, it makes it easier to chew through the meat because you’ve already cut through the muscle fibres.
There are many tasty additions to sprinkle over the ribs. One easy example is to simply chop up some chives and sprinkle them onto the ribs. You can also add a sprinkle of sea salt and a pinch of pepper to lock in the taste.
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Knowing how to cook boneless beef short ribs on the
- Glazed grilled carrots
- Crispy grilled potatoes
- Spicy garlic roasted broccoli
- Antipasto salad
- Roasted Brussels sprouts
- Tomato salad with pine nuts and arugula
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Your short ribs are now ready to be served! Enjoy!
A Final Note
Short ribs are known for their perfect balance of chuck meat and marbling of fat. It’s why they’re considered one of the best cuts of meat for grilling.
Now that you know how to cook beef short ribs on the