Grilled short ribs are everything we love about a meaty steak, but with a richer, beefier flavor. However, they probably don’t hit most people’s lists of top grilled steak recipes because, well, short ribs are supposed to be braised, right? The answer is complicated.
Some types of beef short ribs, like the bone-in English cut short ribs we use for this slow-cooker short ribs recipe, are best cooked in the slow cooker. Other types, like the boneless beef short ribs used in this grilled beef short ribs recipe, are perfect for the grill.
What are boneless beef short ribs?
Boneless beef short ribs are a rich, meaty cut that comes from the chuck (the cow’s shoulder). Technically, they’re not ribs at all because “real” bone-in beef short ribs are cut from the plate (the middle belly section). The pork cut used to make grilled country-style ribs is also cut from the shoulder instead of the rib section. The terminology is a little confusing but not uncommon in the meat-packing world. Both cuts earn the word ribs in their name because they taste similar to “real” ribs.
Boneless beef short ribs are leaner than regular short ribs but still have good fat marbling within the lean meat, making them an ideal candidate for grilling. They have a fantastic texture when cooked to medium-rare temperatures. However, the meat can seize up and become tough if cooked to more well-done temperatures, so use an instant-read meat thermometer to avoid overcooking the ribs.
Ingredients for Grilled Short Ribs
- Boneless beef short ribs: Look for boneless beef short ribs that are cut from the chuck. Since there are no regulatory standards on meat labeling at the grocery store, now is an excellent time to use these butcher counter tips and get to know your local butcher! Ask from where the boneless ribs were cut to ensure you come home with the right package.
- Three-ingredient seasoning blend: Salt, pepper and paprika combine to add savory, smoky flavor to the grilled short ribs.
Directions
Step 1: Season the short ribs
In a small bowl, combine the salt, pepper and paprika. Sprinkle over the ribs.
Editor’s Tip: You should salt the short ribs an hour ahead of time (or up to 24 hours in advance, then store the ribs uncovered in the fridge). Salting the ribs ahead of time is similar to dry brining a turkey. The salt denatures the meat’s proteins, allowing the meat to retain more moisture as it cooks. The ribs will taste juicier and more well-seasoned.
Step 2: Grill the short ribs
Grill, uncovered, over medium-high heat until a thermometer reads 135° (medium-rare), 14 to 16 minutes, turning the ribs every two minutes.
Editor’s Tip: Let the short ribs sit on the counter for 30 minutes, or up to two hours, before hitting the grill. They’ll cook more evenly than cold ribs and brown more effectively on the grill.
Step 3: Rest and slice the short ribs
Let stand 10 minutes before thinly slicing across the grain.
Editor’s Tip: These steps are essential to ensuring grilled beef short ribs don’t taste tough. Resting the meat allows the juices to redistribute within the meat and gives the muscle fibers a chance to relax. Cutting the steak the right way (against the grain) shortens the muscle fibers to the length of the slice, so the meat doesn’t feel as chewy.
Recipe Variations
- Serve grilled short ribs with a sauce: Complement the meaty grilled beef short ribs with a flavorful sauce. They would taste fantastic with the bright sauce from our chimichurri steak, a classic barbecue sauce or the Asian-inspired sauce from this teriyaki steak.
- Marinate the short ribs: Marinate the short ribs for four hours (or overnight) in a flavorful marinade before putting them on the grill. Try the Korean-inspired marinade from this bulgogi recipe or the four-ingredient barbecue marinade from our easy marinated grilled flank steak.
How to Store Grilled Short Ribs
Store leftover grilled beef short ribs in an airtight container in the fridge. They’ll last for up to four days. Thinly slice the meat for recipes using leftover steak, like sandwiches, burritos or pizza.
Grilled Short Rib Tips
How long does it take to grill short ribs?
Boneless short ribs cook for 14 to 16 minutes and should be flipped every two minutes for even cooking and a perfect crust on all sides. If you accidentally bought a package of thinner flanken-style short ribs, don’t worry. You can still grill them, but they’ll cook much more quickly. Flanken-style short ribs cook for 8 to 10 minutes and should be flipped once halfway through the cooking time.
Should you use bone-in or boneless short ribs?
We prefer boneless short ribs on the grill. These “ribs” are cut from the chuck, which has a robust, beefy flavor that rivals the meatiest steak. We don’t recommend cooking bone-in English cut short ribs on the grill. Instead, use this fat-rich cut with low-and-slow cooking techniques like braising so the meat becomes tender.
