Grill-Roasted Beef Short Ribs
By America's Test KitchenPublished on April 7, 2013
Time
4 to 4½ hours
Yield
Serves 4 to 6
Ingredients
Spice Rub
2 tablespoons kosher salt 1 tablespoon packed brown sugar 2 teaspoons pepper 2 teaspoons ground cumin 2 teaspoons garlic powder 1¼ teaspoons paprika ¾ teaspoon ground fennel ⅛ teaspoon cayenne pepperShort Ribs
5 pounds English-style bone-in short ribs, trimmed2 tablespoons red wine vinegarMustard Glaze
½ cup Dijon mustard ½ cup red wine vinegar ¼ cup packed brown sugar 1 teaspoon Spice Rub ⅛ teaspoon cayenne pepperBefore You Begin
Make sure to choose ribs that are 4 to 6 inches in length and have at least 1 inch of meat on top of the bone.
Instructions
- Combine all ingredients in bowl. Measure out 1 teaspoon rub and set aside for glaze.
- Adjust oven rack to middle position and heat oven to 300 degrees. Sprinkle ribs with spice rub, pressing into all sides of ribs. Arrange ribs, bone side down, in 13 by 9-inch baking dish, placing thicker ribs around perimeter of baking dish and thinner ribs in center. Sprinkle vinegar evenly over ribs. Cover baking dish tightly with aluminum foil. Bake until thickest ribs register 165 to 170 degrees, 1½ to 2 hours.
- FOR A CHARCOAL GRILL: Open bottom vent halfway. Arrange 2 quarts unlit charcoal into steeply banked pile against 1 side of grill. Light large chimney starter half filled with charcoal (3 quarts). When top coals are partially covered with ash, pour on top of unlit charcoal to cover one-third of grill with coals steeply banked against side of grill. Set cooking grate in place, cover, and open lid vent halfway. 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. Leave primary burner on medium and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 275 to 300 degrees.
- Whisk all ingredients together in bowl; set aside.
- Clean and oil cooking grate. Place short ribs, bone side down, on cooler side of grill about 2 inches from flames. Brush with ¼ cup glaze. Cover and cook until ribs register 195 degrees, 1¾ to 2¼ hours, rotating and brushing ribs with ¼ cup glaze every 30 minutes. Transfer ribs to large platter, tent loosely with foil, and let rest for 5 to 10 minutes before serving.
for the spice rub
for the short ribs
for the glaze
Time
4 to 4½ hoursYield
Serves 4 to 6Ingredients
Spice Rub
2 tablespoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
1¼ teaspoons paprika
¾ teaspoon ground fennel
⅛ teaspoon cayenne pepper
Short Ribs
5 pounds English-style bone-in short ribs, trimmed
2 tablespoons red wine vinegar
Mustard Glaze
½ cup Dijon mustard
½ cup red wine vinegar
¼ cup packed brown sugar
1 teaspoon Spice Rub
⅛ teaspoon cayenne pepper
Test Kitchen Techniques
Ingredients
Spice Rub
2 tablespoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
1¼ teaspoons paprika
¾ teaspoon ground fennel
⅛ teaspoon cayenne pepper
Short Ribs
5 pounds English-style bone-in short ribs, trimmed
2 tablespoons red wine vinegar
Mustard Glaze
½ cup Dijon mustard
½ cup red wine vinegar
¼ cup packed brown sugar
1 teaspoon Spice Rub
⅛ teaspoon cayenne pepper
Test Kitchen Techniques
Ingredients
Spice Rub
2 tablespoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
2 teaspoons ground cumin
2 teaspoons garlic powder
1¼ teaspoons paprika
¾ teaspoon ground fennel
⅛ teaspoon cayenne pepper
Short Ribs
5 pounds English-style bone-in short ribs, trimmed
2 tablespoons red wine vinegar
Mustard Glaze
½ cup Dijon mustard
½ cup red wine vinegar
¼ cup packed brown sugar
1 teaspoon Spice Rub
⅛ teaspoon cayenne pepper
Test Kitchen Techniques
Why This Recipe Works
Beef short ribs are a meaty cut that can require a lot of time and tending on the grill. We began our short ribs recipe with a simple spice rub and jump-started the process by giving the ribs a pit stop in the oven. In a foil-covered baking dish, the fat rendered off the ribs, and the tough, chewy collagen began to transform into moisture-retaining gelatin. Then we headed out to the grill to complete the cooking while lacquering on one of our flavorful glazes.
Before You Begin
Make sure to choose ribs that are 4 to 6 inches in length and have at least 1 inch of meat on top of the bone.
Instructions
- Combine all ingredients in bowl. Measure out 1 teaspoon rub and set aside for glaze.
- Adjust oven rack to middle position and heat oven to 300 degrees. Sprinkle ribs with spice rub, pressing into all sides of ribs. Arrange ribs, bone side down, in 13 by 9-inch baking dish, placing thicker ribs around perimeter of baking dish and thinner ribs in center. Sprinkle vinegar evenly over ribs. Cover baking dish tightly with aluminum foil. Bake until thickest ribs register 165 to 170 degrees, 1½ to 2 hours.
- FOR A CHARCOAL GRILL: Open bottom vent halfway. Arrange 2 quarts unlit charcoal into steeply banked pile against 1 side of grill. Light large chimney starter half filled with charcoal (3 quarts). When top coals are partially covered with ash, pour on top of unlit charcoal to cover one-third of grill with coals steeply banked against side of grill. Set cooking grate in place, cover, and open lid vent halfway. 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. Leave primary burner on medium and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 275 to 300 degrees.
- Whisk all ingredients together in bowl; set aside.
- Clean and oil cooking grate. Place short ribs, bone side down, on cooler side of grill about 2 inches from flames. Brush with ¼ cup glaze. Cover and cook until ribs register 195 degrees, 1¾ to 2¼ hours, rotating and brushing ribs with ¼ cup glaze every 30 minutes. Transfer ribs to large platter, tent loosely with foil, and let rest for 5 to 10 minutes before serving.
for the spice rub
for the short ribs
for the glaze
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