Grilled Boneless Beef Short Ribs
With their rich marbling, intense beefiness, and satisfying chew, boneless beef short ribs can rival a rib eye on the grill—at about half the cost.
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Key Equipment
Before You Begin
This recipe was developed using Diamond Crystal Kosher Salt. If you're using Morton Kosher Salt, which is denser, use only 1¾ teaspoons of salt. We like these ribs cooked to about 130 degrees (medium). If you prefer them medium-rare, remove the ribs from the grill when they register 125 degrees. Serve with lemon wedges and flake sea salt or with one of our sauces, Kimchi-Scallion Sauce or Preserved Lemon-Almond Sauce.
Instructions
1.
Cut ribs into 3- to 4-inch lengths. Sprinkle all sides with salt and pepper. Let sit at room temperature for 1 hour.
2.
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high; cover; and heat grill until hot, about 15 minutes. Turn off 1 burner (if using grill with more than 2 burners, turn off burner farthest from primary burner) and leave other burner(s) on high.
3.
Clean and oil cooking grate. Arrange ribs on hotter side of grill. Cook (covered if using gas), flipping ribs every minute, until meat is well browned on all sides and registers about 130 degrees at thickest part, 8 to 14 minutes. (Ribs will be very pale after first flip but will continue to brown as they cook. This cut can quickly overcook; start checking temperature of smaller ribs after 8 minutes.)
4.
Transfer ribs to cutting board, tent with aluminum foil, and let rest for 10 minutes. Slice ribs as thin as possible against grain. (Grain runs diagonally, so as long as you slice lengthwise, you will be cutting against grain.) Serve.
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