Emilie Meyer
Short ribs are a cut of beef that is exceptionally delicious when cooked on the grill. They are a classic barbecue dish that can be cooked to perfection, with a rich flavour and tender texture. Grilled beef ribs are incredibly versatile and can be served on their own or used in dishes such as tacos, chilli and burritos. They can also be pan-fried, stir-fried or grilled in a heavy cast-iron skillet. To grill short ribs, it is recommended to season them with a dry rub and cook them over indirect heat. The grill temperature should be around 225°F (105°C) to 250°F (121°C). The internal temperature of the ribs should reach 180°F (82°C) for tender meat.
Characteristics and Values table for pan-grilling short ribs of beef:
| Characteristics | Values |
|---|---|
| Type of meat | Beef short ribs |
| Cut | English cut short ribs are about 2.5 inches wide and 6 inches long with one long bone in each. Flanken cut is also suitable for grilling. |
| Marbling | Look for ribs with plenty of intramuscular fat or marbling. |
| Bone-in or boneless | Bone-in short ribs are preferable for maximum flavor and texture. |
| Cooking method | Grilling is recommended over braising for more flavor. |
| Cooking temperature | Grill temperature should be around 225°F (105°C) to 250°F (121°C). |
| Wood/Smoke flavor | Use hickory, oak, maple, or apple wood chunks for smoke flavor. |
| Seasoning/Rub | Combine salt, black pepper, white pepper, paprika, garlic powder, onion powder, light brown sugar, celery salt, etc. |
| Cooking time | Grill for about 1 hour or until the internal temperature reaches 180°F (82°C). |
| Resting time | Let the ribs rest for about 10 minutes before slicing and serving. |
| Serving suggestions | Serve with barbecue sauce, grilled potato wedges, coleslaw, fried okra, or use in tacos, chili, or burritos. |
| Storage | Store leftovers in an airtight container or foil in the refrigerator for up to 4 days. |
| Reheating | Reheat in a foil packet at 350°F for 10-15 minutes. Brush with BBQ sauce before reheating if desired. |
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What You'll Learn
Choosing the right cut of beef short ribs
First, look for meaty ribs with a good amount of marbling, which is the intramuscular fat that gives the meat its juicy, beefy flavour. Avoid skimpy cuts with minimal meat, as these are often sold by less scrupulous butchers. English cut short ribs, which have one long piece of bone in each rib, about two and a half inches wide and six inches long, are a great option. Flanken cut ribs are also suitable for grilling. If you can find boneless short ribs, go for those, as they can be sliced into individual steaks with no waste.
When purchasing your ribs, opt for a minimum weight of 1.5 kg, which will typically give you 3-4 bone-in ribs. This will provide enough meat for a satisfying meal.
Additionally, consider the cooking method you plan to use. Short ribs are versatile and can be grilled, smoked, or cooked in an indoor oven. If you're primarily using a grill, look for ribs with plenty of meat that can be grilled effectively. For smoking or indoor oven cooking, choose ribs with a good balance of meat and fat, as the cooking process will render the fat for added flavour and juiciness.
Lastly, don't forget to use a meat thermometer to monitor the internal temperature of your ribs during cooking. This will ensure they reach the ideal temperature range of 180°F to 205°F, resulting in tender and juicy short ribs.
By following these guidelines, you'll be well on your way to choosing the perfect cut of beef short ribs for your pan-grilled feast!
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Preparing the ribs for grilling
Choosing the Right Cut
Start by selecting the right cut of beef short ribs. Look for ribs with plenty of meat and a good amount of marbling, which refers to the intramuscular fat within the meat. English cut short ribs are a good option, featuring one long piece of bone in each rib, typically about two and a half inches wide and six inches long. Flanken-cut ribs are also suitable for grilling. If you can find boneless short ribs, go for those as they are easier to prepare and cook evenly.
Trimming and Seasoning
If your butcher hasn't already done so, trim the ribs to remove any excess fat or connective tissue. You can also remove the membrane from the back of the ribs, although this is not necessary, as it helps keep the ribs intact during cooking. Next, pat the ribs dry with paper towels and place them on a rimmed baking sheet. Spray or brush the ribs with olive oil on all sides to ensure even coating.
Applying the Rub
In a small bowl, combine your chosen spices to create a dry rub. A basic rub might include salt, black pepper, white pepper, paprika, and garlic powder. Other options include brown sugar, chili powder, onion powder, mustard powder, celery salt, and sea salt. Sprinkle the dry rub generously over the ribs, pressing it onto the meat to ensure it adheres well.
Pre-Cooking (Optional)
Some recipes suggest pre-cooking the ribs before grilling. You can do this by wrapping the ribs in foil and cooking them in an oven at a lower temperature than grilling. This helps to tenderize the meat and can reduce the overall cooking time on the grill. After pre-cooking, open the foil and finish the ribs on the grill to achieve the desired level of browning.
Grilling Temperature
Before placing the ribs on the grill, ensure your grill is at the right temperature. For grilling beef short ribs, a temperature of around 225°F to 250°F (105°C to 121°C) is recommended. You can use hickory, oak, maple, or apple wood chunks to add a smoky flavor to your ribs during the grilling process.
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Cooking the ribs
Next, prepare the ribs for grilling. You can use a dry rub, a marinade, or a combination of both. For a dry rub, mix spices like paprika, chilli powder, garlic powder, onion powder, salt, and pepper in a bowl. Pat the ribs dry, brush them with olive oil, and then sprinkle the dry rub on all sides, pressing it into the meat. You can also try a marinade, such as apple cider vinegar and apple juice, or a combination of aromatic vegetables like scallions, ginger, and garlic to flavour the oil.
When you're ready to grill, prepare a grill fire to around 225-250°F, adding wood chunks like hickory, oak, maple, or apple for smoke flavour. Place the ribs over indirect heat and cook with the grill closed for about an hour. For charcoal grills, you can aim for a temperature of 250°F (121°C). Use a meat thermometer to check the internal temperature of the ribs, which should reach 180°F (82°C) for a final internal temperature of 130°F (54°C).
After grilling, let the ribs rest for about 10 minutes before serving. This allows the juices to redistribute, ensuring the meat is tender and juicy. You can then slice the ribs into thin strips and serve them with your favourite barbecue sauce, grilled potato wedges, coleslaw, or fried okra.
If you have any leftover ribs, store them in an airtight container or wrapped in aluminium foil in the refrigerator for up to four days. To reheat, place the ribs in a foil packet or on a foil-lined baking sheet and cook at 350°F for 10-15 minutes or until heated through.
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Resting and slicing the ribs
Once you've grilled your short ribs to perfection, it's important to let them rest before slicing and serving. This step is crucial in ensuring your ribs are juicy and tender. Remove the ribs from the grill and let them rest for about 10 minutes. This will allow the juices to redistribute throughout the meat, resulting in a more flavourful and juicy bite.
While the ribs are resting, you can prepare your slicing surface. You'll want a sharp knife and a clean, stable cutting board. If you grilled your ribs with the bone in, you'll need to remove the bones before slicing the meat. Place the ribs on your cutting board and use a sharp knife to carefully separate the meat from the bone. You can set the bones aside for making stock later, or give them to your dogs as a treat.
Now it's time to slice the rib meat. Depending on your preference and intended use, you can cut the meat into thin strips or thicker slices. For dishes like stir-fry or tacos, thin strips are ideal as they'll cook quickly and evenly. For serving the ribs as a standalone dish, thicker slices may be preferable. Regardless of the thickness, always slice the meat across the grain to further tenderize it by shortening the muscle fibres.
Finally, after your ribs have rested and been sliced, they're ready to serve! You can enjoy them as-is or with a side of your favourite barbecue sauce. Grilled short ribs are incredibly versatile, and can also be used in a variety of dishes like burritos, chilli, or stir-fry. However you choose to enjoy them, your pan-grilled short ribs are sure to be a delicious treat.
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Serving and storing the ribs
When your ribs are ready, remove them from the grill and let them rest for about 10 minutes. This will allow the juices to redistribute throughout the meat, resulting in tender, juicy, and delicious beef ribs. After resting, remove the rib bones and slice the rib meat into thin strips using a sharp knife.
Grilled beef ribs are incredibly versatile. They can be served on their own, with a side of barbecue sauce, or used in a variety of dishes such as tacos, chilli, and burritos, and stir-fries. Some side dish suggestions include grilled potato wedges, coleslaw, and fried okra, and rice or noodles.
If you have any leftover ribs, they can be stored in an airtight container or wrapped in aluminium foil and refrigerated for up to four days. To reheat, place the ribs in a foil packet or on a baking sheet lined with aluminium foil. Cook at 350°F for 10 to 15 minutes or until heated through. You can brush the ribs with barbecue sauce before reheating if desired.
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