With a little work ahead of time, these flavorful Grilled Beef Short Ribs cook up to tender juicy perfection in just minutes.
This is one of my mom's recipes from the original That Recipe website that she created back in the early days of the internet to show prospective employers her html skills. But since she put some of our favorite recipes on it, it backfired a bit, since my brother and I didn't have to call her as much.
Mom's original note with the recipe said, "This may seem impossible but it works, if you follow the directions and marinate correctly."
Pre-boiling the ribs ahead of time and then marinating at least 6 hours tenderizes this tough cut of beef. The final grilling adds the final bit of flavor and color for a delicious dish.
About Beef Short Ribs
Short ribs actually aren't just beef ribs cut into smaller portions. They are cut from the chuck or brisket areas which are tougher cuts of meat. These cuts are usually cooked low and slow to tenderize them. Think braised brisket or beef stew.
For this recipe you want the "English" cut which has bones about 4-6 inches long versus the flanken cut which is cut about ½ inch thin.
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Grilled Beef Short Ribs
- 3 to 4 pounds short ribs of beef
- 1 cup red wine or apple cider vinegar
- 3 cloves garlic (minced)
- 1 tablespoon liquid smoke seasoning (any flavor)
- 1 tablespoon crushed oregano leaves
- 1 tablespoon crushed basil leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- Place ribs in large pot and cover with water. Bring to a boil and reduce to low. Parboil about 10-15 minutes. Drain ribs and place in shallow dish.
- Pour remaining ingredients over ribs and stir to combine. Cover and marinate 6 to 8 hours or overnight, turning several times.
- Cook on a gas grill on high or over hot coals and grill to brown.
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Until next time, happy eating!