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grilled short ribs with chimichurri ready to eat

Grilled Short Ribs

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Ingredients
  

  • short ribs (2-3 per person)
  • seasoning (your preference)
  • oil or melted butter

Instructions
 

  • Make sure your grill grates are cleaned and oiled to prevent sticking. Preheat the grill to medium-high heat, or about 400 degrees if you have a temperature knob. If you have a dual-temperature grill, heat another area of the grill to about 275 degrees.
  • As the grill heats up, prepare your short ribs. If using seasoning, brush melted butter or olive oil on all sides of the short ribs. Then, sprinkle with your choice of seasoning. We like to use a simple mix of salt, pepper, and cayenne pepper, but feel free to experiment with your favorite flavors.
  • Transfer the short ribs to the high-heat area of the grill and cook for 2-3 minutes or until that side becomes lightly seared. Turn each short rib to the other side to cook for another 2-3 minutes until seared. Then, reduce the heat or move the ribs to the low-heat side of the grill.
  • Wrap them loosely in foil or butcher paper and cook them for another 1-2 hours. Brush more barbecue sauce onto the short ribs after lowering the heat, if you’d like.
  • Keep the grill lid closed during this low-heat round of cooking. The ribs are done when they reach between 190-200 degrees.
  • Once done cooking, remove the short ribs from the grill and put them on a plate at room temperature. Tent a piece of foil over the ribs, and let them rest for 5-10 minutes before serving them.

Notes

-For the best results, cook your short ribs on the grill until they reach 190-200 degrees. This typically takes between 1-2 hours, depending on how low the heat is on your grill.
-Use a meat thermometer to check the thickest part of the ribs, and check two or three ribs before removing them from the grill.
-If you’re using barbecue sauce on your grilled short ribs, give them another quick brush of barbecue sauce right after you remove them from the grill. This helps add another layer of flavor to the ribs.
*“Grilled beef short ribs w/ chimichurri” by Miriam Ramos licensed under CC BY 2.0
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