Name: Grilled Boneless Beef Short Ribs
Total time: 1 h 30 min
Ingredients: 2 pounds boneless beef short ribs , trimmed; 2 1/2 teaspoons kosher salt; 1 teaspoon pepper

Why This Recipe Works

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. A couple simple steps ensured that our grilled beef short ribs were as satisfying as steaks that are twice as expensive. We chose boneless short ribs (a cut from the chuck, or shoulder, of the animal) because they have well-distributed fat that’s packed with compounds that break down as the meat cooks, imbuing it with rich beefy flavor. Some of their abundant collagen also breaks down, enhancing the juiciness of the rendered fat. Instead of flavoring just the surface of the ribs with a marinade, we salted them for an hour to ensure that they were seasoned throughout. We grilled the ribs over high heat to allow the drippings to flare up, creating great grill flavor. Frequent flipping cooked the meat evenly and gently, since each time the meat was turned, the side not facing the heat cooked with residual heat. Finally, we sliced the ribs against the grain so that they were as tender as possible.

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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

Cut ribs into 3- to 4-inch lengths. Sprinkle all sides with salt and pepper. Let sit at room temperature for 1 hour.

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.

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.)

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.