Barbecued Beef Short Ribs

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8 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
25 mins
Marinate:
1 hr to 4 hrs
Grill:
About 6 mins per side
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Barbecued Beef Short Ribs

Ingredients
4
pounds beef flanken-style short ribs, cut across the ribs into 1-1/2-inch-thick slices
2
tablespoons red wine vinegar
1
Lemon-Cilantro Gremolata (recipe below)

Directions

  1. Trim any surface fat from ribs. Rub all surfaces of the ribs generously with salt and pepper. Put ribs in a large baking dish that fits them all in a single layer. Drizzle vinegar over both sides of ribs. Marinate ribs, at room temperature for up to 1 hour or in the refrigerator for up to 4 hours, turning occasionally. (This longer marinating time may make the surface of the ribs turn gray in spots. That is fine and the discoloration will disappear when they are grilled.)
  2. Preheat grill to medium-high. Grill ribs, covered, about 6 minutes per side, turning once, until well browned. If ribs flare up as you grill, move them temporarily to a cooler area on the grill. The ribs should be just a touch rarer than medium-anything less and they will be very chewy. Let rest 4 minutes before serving. Sprinkle with Lemon-Cilantro Gremolata. Makes 8 servings.

From the Test Kitchen

Make with Flank Steak:

Score 2 lb. flank steak on both sides. Sprinkle with salt and pepper and marinated as directed in main recipe. Grill directly over medium heat for 17 to 21 minutes or until medium (160 degrees F), turning once halfway through.

Lemon-Cilantro Gremolata

Ingredients

1/4
cup chopped yellow sweet pepper
2
tablespoons snipped fresh cilantro

Directions

  1. In a small bowl combine pepper, cilantro and lemon peel.

Nutrition Facts

(Barbecued Beef Short Ribs)
    Per serving:
  • 265 kcal cal.,
  • 16 g fat
  • (5 g sat. fat,
  • 4 g monounsatured fat),
  • 51 mg chol.,
  • 318 mg sodium,
  • 2 g carb.,
  • 1 g fiber,
  • 1 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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