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The Recipe for Beef Short Ribs on the Grill

Now that we know all the basics of preparing beef chuck short ribs on the grill, let’s get cooking.


  • 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.
  • 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.
  • Get your grill ready. Clean your grill from any food or grease residue. Then, lightly oil the grate and light up a medium-sized fire.
  • 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 grill. Place the ribs on the grill. Leave them to sizzle and hiss for 4 to 5 minutes. This will help you get that mouth-watering sear that’s full of flavour and yummy richness.
    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.
    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.
  • Knowing how to cook boneless beef short ribs on the grill is terrific, but what’s even better? Having that ultimate side dish to bring everything together. Here are a few ideas to help you out.
    - Glazed grilled carrots
    - Crispy grilled potatoes
    - Spicy garlic roasted broccoli
    - Antipasto salad
    - Roasted Brussels sprouts
    - Tomato salad with pine nuts and arugula
  • Your short ribs are now ready to be served! Enjoy!