Grilled Short Ribs

Ingredients

• 1.36 kg (3 lb)boneless short ribs
• 15 ml (3 tsp; 1 tsp per pound of meat)Diamond kosher salt
• as neededrapeseed oil
• to tastepepper
• a dustingsmoked paprika

Instructions

1. 1

   Salt the ribs

   At least 24 hours before grilling, and up to 48 hours ahead, sprinkle the ribs with about 1 tsp of Diamond kosher salt per pound of meat. If you cannot season them early, salt them just before they go on the grill.

2. 2

   Heat the grill

   Preheat the grill to medium-high, 175–205°C (350–400°F).

3. 3

   Oil the grates

   Use tongs to clean the grill grates, then oil them with a paper towel lightly coated in oil.

4. 4

   Season the ribs

   Just before cooking, drizzle the ribs with a thin layer of rapeseed oil. Add freshly ground pepper and a light dusting of smoked paprika or, if you prefer, your favourite dry rub.

5. 5

   Grill the meat

   Grill the ribs, turning them every 2 minutes for even cooking, until the internal temperature reaches 52°C (125°F) for medium-rare. This allows for 3°C (5°F) of carry-over cooking.

6. 6

   Rest and slice

   Rest the ribs on a cutting board for 5 minutes, then slice them thinly against the grain.

7. 7

   Serve with sauce

   Serve with a sauce you enjoy, such as chimichurri.

What are grilled short ribs?

Short ribs are a richly flavoured cut from the rib area of the cow, often cooked slowly, but boneless short ribs can also be grilled. This American-style version uses a short, hot cook rather than a long braise.

The method works by salting the meat well in advance, then grilling it quickly and slicing it thinly across the grain. A light touch with paprika adds smoky aroma without masking the beef.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 40g protein, 0g carbs, 53g fat.

The short ribs provide most of the calories, protein and fat, while the oil adds a little more fat; the salt contributes most of the sodium. Pair a portion with vegetables or salad, and add a starchy side such as potatoes if you want a more filling plate.

Why salt ahead?

Early salting: the recipe calls for about 1 tsp of Diamond kosher salt per pound of meat, applied 24–48 hours before grilling. The salt has time to season the ribs more evenly than a last-minute coating.

Short on time: salt the ribs just before grilling instead. The recipe gives this as the fallback, so there is no need to delay cooking if you have not planned ahead.

Get the grill ready

Clean grates: use tongs and an oiled paper towel to prepare the grill surface. This helps limit sticking as the ribs cook over medium-high heat.

Thin oil layer: drizzle the meat lightly just before grilling, rather than soaking it. Pepper and a light dusting of smoked paprika complete the seasoning; a favourite dry rub can stand in for the paprika.

Watch the temperature

Even cooking: turn the ribs every 2 minutes, as directed, so they cook consistently on the grill. Use an instant-read thermometer if you have one, checking the thickest part of the meat.

Pull point: take the ribs off at 52°C (125°F) for medium-rare. They are meant to gain about 3°C (5°F) while resting, so do not wait for that final temperature on the grill.

Rest, then slice across the grain

Resting: leave the cooked ribs on a cutting board for 5 minutes before slicing. This brief pause is part of the recipe and gives you time to get the sauce ready.

Slicing: look for the direction of the muscle fibres and cut across them, making thin slices. This shortens the fibres in each piece and makes the meat easier to bite through.

Sauces and sides

Sauce: chimichurri is the suggested accompaniment, bringing a fresh, sharp contrast to the rich beef. Serve it alongside so each person can add as much as they like.

Sides: pair the ribs with a crisp salad or grilled vegetables for a lighter plate, or add potatoes, bread or corn for a more substantial meal.

Recipe notes & tips

• Use the stated salt ratio of about 1 tsp per pound of meat.
• If salting early, keep the ribs refrigerated during the 24–48-hour seasoning period.
• Have a clean plate ready for the cooked meat rather than reusing a plate that held raw beef.
• Turn the ribs every 2 minutes for the even cooking called for in the method.
• Check the internal temperature in the thickest part of a rib.
• Slice thinly across the grain after the full 5-minute rest.

Variations

• Use a dry rub: replace the smoked paprika with a favourite dry rub, as the method suggests.
• Serve with chimichurri: offer the herb sauce alongside the sliced ribs.
• Add a salad: pair the beef with crisp leaves and a sharp dressing.
• Choose grilled vegetables: serve with courgette, peppers or onions cooked on the grill.
• Make it heartier: add potatoes, corn or bread alongside the ribs.

Common mistakes to avoid

• Salting too late: season 24–48 hours ahead when possible, or salt just before grilling if time is short.
• Skipping the grate preparation: clean and oil the grates with tongs and an oiled paper towel before cooking.
• Applying too much oil: use only a thin drizzle on the ribs.
• Guessing the doneness: check for 52°C (125°F) at the pull point for medium-rare.
• Slicing with the grain: cut across the visible fibres for more manageable slices.
• Skipping the rest: leave the ribs for 5 minutes before slicing.

How to store

Refrigerate leftover ribs in an airtight container within 2 hours and use within 3–4 days. Reheat gently in a covered pan or in the microwave until hot, taking care not to cook the meat for longer than needed.

Frequently asked questions