Serves 2-3 as an entrée
Most short rib recipes ask you to slowly braise ribs for hours in a flavorful braising liquid. While braising the ribs results in fork tender meat, you can enjoy the speed, taste, and convenience of grilling the ribs at your next backyard BBQ party. The ribs yield to the grill’s direct heat and become fork tender, and their meaty smack is intensified rather than diluted in braise. When you work a full-time job, it is hard to find 5-6 hours of oven time for dinner, but with this recipe you can throw the ribs in the marinade in the morning and then come back to grill them in the evening.
Purchase grass-fed short ribs with ample marbling, and then cut each rib in half from the top down. One side of each rib will be larger and hold the bone—cook those ribs for about 2-3 minutes longer than the boneless side. You can try this recipe with boneless ribs, but I think that when you can get bone in your meat, you should. The meat is more intense with the bone, and you have a little handle to dip the rib into your mouth with.
Marinade:
Dry ingredients:
1 teaspoon red pepper flakes
½ teaspoon orange zest (if it is fresh, put the zest with the wet ingredients in the blender)
½ teaspoon black peppercorns
½ teaspoon fennel seeds
1. Toast these ingredients in a small fry pan until slightly aromatic.
2. Let the spices cool for a few minutes before placing them in a spice grinder.
3. Pulse the grinder until the spices are finely ground.
Wet ingredients:
1 tablespoon smoky paprika
1 tablespoon whole grain mustard
1 tablespoon capers, rinsed
2 tablespoons extra virgin olive oil
½ cup cherry tomatoes, washed, stems removed
3 medium garlic cloves
2 pounds beef short ribs, cut in half (the bone will live with one half of the rib meat)
1. Place these ingredients in a blender or food processor.
2. Pulse the blender until the ingredients emulsify.
3. Using a spatula, scoop out the marinade, place it in a bowl, and mix in the finely ground spices. Make sure that the ingredients are fully blended.
4. Place the short ribs in a bowl or large glass container with the marinade, and distribute the marinade around the meat evenly.
5. Cover the bowl or container, and place the ribs in the refrigerator to marinate for about 6 hours or longer.
Grill the Ribs:
1. Heat up the grill for about 20-25 minutes.
2. Turn the heat to medium.
3. Pull the ribs from the marinade (Leave the marinade on and let it cling to the meat).
4. Rub a well-oiled rag over the grill grates and then put the ribs on the grill.
5. Grill the ribs for about 7-9 minutes on each side (the rib half with the bone might take a little longer). Do not move the ribs too much as they are grilling.
6. Once cooked to only have a slight give to them (cooked to medium), pull the ribs from the grill and set them aside to rest. Lightly cover them with parchment as they rest.
7. After about 10 minutes, the ribs are ready to serve.
8. Place the ribs on a serving platter, and garnish the plate with a pinch of chopped parsley or basil.
Most short rib recipes ask you to slowly braise ribs for hours in a flavorful braising liquid. While braising the ribs results in fork tender meat, you can enjoy the speed, taste, and convenience of grilling the ribs at your next backyard BBQ party. The ribs yield to the grill’s direct heat and become fork tender, and their meaty smack is intensified rather than diluted in braise. When you work a full-time job, it is hard to find 5-6 hours of oven time for dinner, but with this recipe you can throw the ribs in the marinade in the morning and then come back to grill them in the evening.
Purchase grass-fed short ribs with ample marbling, and then cut each rib in half from the top down. One side of each rib will be larger and hold the bone—cook those ribs for about 2-3 minutes longer than the boneless side. You can try this recipe with boneless ribs, but I think that when you can get bone in your meat, you should. The meat is more intense with the bone, and you have a little handle to dip the rib into your mouth with.
Marinade:
Dry ingredients:
1 teaspoon red pepper flakes
½ teaspoon orange zest (if it is fresh, put the zest with the wet ingredients in the blender)
½ teaspoon black peppercorns
½ teaspoon fennel seeds
1. Toast these ingredients in a small fry pan until slightly aromatic.
2. Let the spices cool for a few minutes before placing them in a spice grinder.
3. Pulse the grinder until the spices are finely ground.
Wet ingredients:
1 tablespoon smoky paprika
1 tablespoon whole grain mustard
1 tablespoon capers, rinsed
2 tablespoons extra virgin olive oil
½ cup cherry tomatoes, washed, stems removed
3 medium garlic cloves
2 pounds beef short ribs, cut in half (the bone will live with one half of the rib meat)
1. Place these ingredients in a blender or food processor.
2. Pulse the blender until the ingredients emulsify.
3. Using a spatula, scoop out the marinade, place it in a bowl, and mix in the finely ground spices. Make sure that the ingredients are fully blended.
4. Place the short ribs in a bowl or large glass container with the marinade, and distribute the marinade around the meat evenly.
5. Cover the bowl or container, and place the ribs in the refrigerator to marinate for about 6 hours or longer.
Grill the Ribs:
1. Heat up the grill for about 20-25 minutes.
2. Turn the heat to medium.
3. Pull the ribs from the marinade (Leave the marinade on and let it cling to the meat).
4. Rub a well-oiled rag over the grill grates and then put the ribs on the grill.
5. Grill the ribs for about 7-9 minutes on each side (the rib half with the bone might take a little longer). Do not move the ribs too much as they are grilling.
6. Once cooked to only have a slight give to them (cooked to medium), pull the ribs from the grill and set them aside to rest. Lightly cover them with parchment as they rest.
7. After about 10 minutes, the ribs are ready to serve.
8. Place the ribs on a serving platter, and garnish the plate with a pinch of chopped parsley or basil.
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