Picture this: tender, fall-off-the-bone short ribs sizzling on the grill, infused with smoky flavors that elevate this classic comfort food to new heights. Whether you’re a seasoned grill master or just getting started, these 27 savory recipes promise to deliver grilled perfection every time. Get ready to fire up the grill and discover your new favorite dish—your taste buds will thank you!
Sweet and Spicy Korean BBQ Grilled Short Ribs
Gather your ingredients and let’s dive into making these irresistible Korean BBQ short ribs. This recipe breaks down the process into simple, foolproof steps that will have you grilling like a pro in no time.
Ingredients
– About 2 pounds of beef short ribs, cut flanken-style
– A generous half cup of soy sauce
– A quarter cup of brown sugar
– A couple of tablespoons of gochujang (Korean chili paste)
– A good splash of sesame oil
– A few cloves of garlic, minced
– A small knob of ginger, grated
– A handful of sliced green onions
– A sprinkle of toasted sesame seeds for garnish
Instructions
1. In a medium bowl, whisk together the soy sauce, brown sugar, gochujang, sesame oil, minced garlic, and grated ginger until the sugar dissolves completely.
2. Place the short ribs in a large resealable bag and pour the marinade over them, ensuring all pieces are coated evenly.
3. Seal the bag tightly, removing as much air as possible, and refrigerate for at least 4 hours or preferably overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat, aiming for a surface temperature of around 400°F.
5. Remove the ribs from the marinade, letting any excess drip off, and discard the used marinade.
6. Grill the ribs for about 3-4 minutes per side, until nicely charred and cooked through but still juicy.
7. Transfer the grilled ribs to a serving platter and immediately sprinkle with sliced green onions and toasted sesame seeds.
Tender and caramelized from the grill, these ribs boast a perfect balance of sweet, spicy, and savory notes. Serve them over steamed rice with a side of kimchi for an authentic Korean meal, or slice them into bite-sized pieces for easy appetizers at your next gathering.
Balsamic Glazed Grilled Short Ribs
Welcome to a foolproof guide for creating mouthwatering balsamic glazed grilled short ribs that will impress your guests with minimal fuss. We’ll walk through each step methodically to ensure perfect results every time.
Ingredients
– About 3 pounds of beef short ribs
– A couple of tablespoons of olive oil
– A good sprinkle of kosher salt
– A few cracks of black pepper
– Half a cup of balsamic vinegar
– A quarter cup of brown sugar
– A couple of cloves of minced garlic
– A splash of soy sauce
Instructions
1. Pat the beef short ribs dry with paper towels to help the seasoning stick better.
2. Rub the short ribs all over with olive oil, then season generously with kosher salt and black pepper.
3. Preheat your grill to medium-high heat, aiming for about 400°F, and oil the grates to prevent sticking.
4. Place the short ribs on the grill and sear for 4-5 minutes per side until nicely charred.
5. Reduce the grill heat to low, around 300°F, and continue cooking for another 20-25 minutes, flipping occasionally.
6. While the ribs cook, combine balsamic vinegar, brown sugar, minced garlic, and soy sauce in a small saucepan.
7. Bring the glaze mixture to a simmer over medium heat and cook for 5-7 minutes until it thickens slightly.
8. Brush the glaze onto the short ribs during the last 5 minutes of grilling, applying multiple thin layers for a glossy finish.
9. Remove the ribs from the grill and let them rest for 5-10 minutes to allow the juices to redistribute.
10. Slice the ribs against the grain for maximum tenderness and serve immediately.
Heavenly tender with a sticky-sweet glaze, these short ribs offer a perfect balance of savory and tangy flavors. Try serving them over creamy mashed potatoes or with a crisp side salad to complement the richness, making for a memorable meal that’s both elegant and approachable.
Garlic Herb Marinated Grilled Short Ribs
Zesty and aromatic, these grilled short ribs are perfect for your next backyard gathering. Let’s walk through each step together to create tender, flavorful meat that will impress your guests. Follow along carefully for the best results.
Ingredients
– About 3 pounds of beef short ribs
– A generous ¼ cup of olive oil
– A couple of tablespoons of soy sauce
– A good squeeze of lemon juice (about 2 tablespoons)
– 4 cloves of garlic, minced
– A handful of fresh rosemary, chopped
– A handful of fresh thyme, chopped
– A pinch of salt and black pepper
Instructions
1. In a medium bowl, combine ¼ cup olive oil, 2 tablespoons soy sauce, 2 tablespoons lemon juice, 4 minced garlic cloves, chopped rosemary, chopped thyme, a pinch of salt, and a pinch of black pepper to make the marinade.
2. Place 3 pounds of beef short ribs in a large resealable plastic bag or shallow dish, and pour the marinade over them, ensuring all pieces are coated evenly.
3. Seal the bag or cover the dish, and refrigerate for at least 4 hours or up to overnight to allow the flavors to penetrate the meat deeply.
4. Preheat your grill to medium-high heat, aiming for a temperature of around 400°F, and lightly oil the grates to prevent sticking.
5. Remove the short ribs from the marinade, letting any excess drip off, and discard the used marinade for food safety.
6. Place the short ribs on the preheated grill, and cook for about 5-7 minutes per side, until they develop a charred exterior and reach an internal temperature of 145°F for medium doneness.
7. Transfer the grilled short ribs to a clean plate, and let them rest for 5 minutes before serving to allow the juices to redistribute.
Grilled to perfection, these short ribs boast a juicy interior with a smoky, herb-infused crust that melts in your mouth. Serve them alongside a fresh salad or over creamy mashed potatoes for a comforting meal that highlights the robust garlic and herb notes.
Smoky Chipotle Grilled Short Ribs
Just imagine sinking your teeth into tender, smoky ribs that practically fall off the bone—this recipe delivers exactly that with minimal fuss. Let’s walk through each step together to create these mouthwatering short ribs.
Ingredients
– About 2 pounds of beef short ribs
– A couple of tablespoons of olive oil
– A good sprinkle of kosher salt
– A few generous grinds of black pepper
– 2 minced garlic cloves
– A heaping tablespoon of chipotle powder
– A splash of apple cider vinegar
– Half a cup of beef broth
Instructions
1. Pat the beef short ribs dry with paper towels to help the seasoning stick better.
2. Rub the short ribs all over with olive oil, ensuring they’re evenly coated.
3. Season the ribs generously with kosher salt and black pepper on all sides.
4. In a small bowl, mix together the minced garlic and chipotle powder.
5. Massage the garlic-chipotle mixture onto the ribs, covering every surface.
6. Preheat your grill to medium-high heat, aiming for 400°F, and oil the grates to prevent sticking.
7. Place the ribs on the grill and sear for 4-5 minutes per side until nicely charred.
8. Reduce the grill heat to low, around 250°F, for indirect cooking.
9. Move the ribs to the cooler side of the grill and close the lid.
10. Grill for 2-2.5 hours, checking occasionally to avoid flare-ups.
11. In the last 30 minutes, baste the ribs with a mixture of apple cider vinegar and beef broth every 10 minutes to keep them moist.
12. Remove the ribs from the grill when they reach an internal temperature of 203°F and are fork-tender.
13. Let the ribs rest for 10 minutes before slicing to allow the juices to redistribute.
Tender and infused with deep smoky flavors, these ribs boast a perfect balance of spice from the chipotle and tang from the vinegar. Serve them alongside grilled corn or over a bed of creamy mashed potatoes for a hearty meal that’ll have everyone asking for seconds.
Sticky Honey Soy Glazed Grilled Short Ribs
Wondering how to make those restaurant-style ribs at home? This simple grilled short ribs recipe delivers incredible flavor with minimal effort, perfect for your next backyard barbecue. Let’s walk through each step together to ensure juicy, caramelized perfection.
Ingredients
– About 2 pounds of beef short ribs
– A generous half cup of honey
– A good pour of soy sauce (around ¼ cup)
– A couple of minced garlic cloves
– A tablespoon of grated fresh ginger
– A splash of rice vinegar (about 1 tbsp)
– A pinch of red pepper flakes
Instructions
1. In a medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, rice vinegar, and red pepper flakes until well combined.
2. Place the short ribs in a large zip-top bag and pour the marinade over them, ensuring all pieces are coated.
3. Seal the bag tightly, removing excess air, and refrigerate for at least 4 hours or up to overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
5. Remove the ribs from the marinade, letting excess drip off, but reserve the marinade for glazing.
6. Grill the ribs for 5-7 minutes per side, or until nicely charred and internal temperature reaches 145°F for medium.
7. While grilling, pour the reserved marinade into a small saucepan and bring to a boil over high heat, then reduce to a simmer for 5 minutes to create a safe, thickened glaze.
8. Brush the boiled glaze onto the ribs during the last 2 minutes of grilling, turning once to caramelize both sides.
9. Transfer the ribs to a clean plate and let them rest for 5 minutes before serving to allow juices to redistribute.
Amazingly tender with a sticky-sweet exterior, these ribs boast a perfect balance of savory soy and subtle heat. Serve them over steamed rice to soak up every drop of that glossy glaze, or pair with a crisp slaw for a refreshing contrast.
Zesty Lime and Cilantro Grilled Short Ribs
Unbelievably tender and bursting with bright, fresh flavors, these grilled short ribs are perfect for your next summer gathering. Using a few simple ingredients, you’ll create a dish that’s both impressive and approachable for any home cook.
Ingredients
– About 2 pounds of beef short ribs
– A generous 1/4 cup of fresh lime juice
– A couple of tablespoons of olive oil
– A big handful of fresh cilantro, chopped
– 3 cloves of garlic, minced
– A good pinch of salt
– A splash of soy sauce
Instructions
1. In a medium bowl, whisk together 1/4 cup of fresh lime juice, 2 tablespoons of olive oil, a big handful of chopped cilantro, 3 minced garlic cloves, a good pinch of salt, and a splash of soy sauce to create the marinade.
2. Place 2 pounds of beef short ribs in a large resealable plastic bag and pour the marinade over them, ensuring all pieces are coated evenly.
3. Seal the bag tightly, removing as much air as possible, and refrigerate for at least 4 hours or up to overnight for maximum flavor penetration—marinating longer will make the meat more tender.
4. Preheat your grill to medium-high heat, aiming for a surface temperature of 400°F, and lightly oil the grates to prevent sticking.
5. Remove the short ribs from the marinade, letting any excess drip off, and discard the used marinade for food safety.
6. Place the short ribs on the preheated grill and cook for 6-8 minutes per side, or until they develop a nice char and reach an internal temperature of 145°F for medium-rare, using a meat thermometer for accuracy.
7. Transfer the grilled short ribs to a clean plate and let them rest for 5 minutes before slicing to allow the juices to redistribute, which keeps them moist.
8. Slice the short ribs against the grain into serving portions for the most tender bite.
Crispy on the outside and juicy within, these ribs offer a tangy lime kick balanced by earthy cilantro. Serve them over a bed of cilantro-lime rice or alongside grilled vegetables for a complete meal that’s sure to impress.
Classic American BBQ Grilled Short Ribs
There’s nothing quite like the smoky, savory aroma of grilled short ribs wafting through the backyard on a warm day. This classic American BBQ recipe delivers tender, fall-off-the-bone meat with a perfect char, making it ideal for summer gatherings or cozy family dinners.
Ingredients
– About 3 pounds of beef short ribs
– A generous 1/2 cup of your favorite BBQ sauce
– A couple of tablespoons of olive oil
– A good sprinkle of salt and black pepper
– A splash of apple cider vinegar
Instructions
1. Pat the short ribs dry with paper towels to help the seasoning stick better.
2. Rub the ribs all over with olive oil, then season generously with salt and black pepper.
3. Preheat your grill to medium-high heat, around 375°F, and oil the grates to prevent sticking.
4. Place the ribs on the grill and cook for 5-6 minutes per side until you see nice grill marks.
5. Reduce the grill heat to low, about 250°F, and move the ribs to indirect heat.
6. Close the lid and let them slow-cook for 2 to 2.5 hours, checking occasionally.
7. Mix the BBQ sauce with a splash of apple cider vinegar to thin it slightly for brushing.
8. Brush the ribs with the sauce mixture during the last 15 minutes of cooking.
9. Remove the ribs from the grill when the internal temperature reaches 200°F for tenderness.
10. Let the ribs rest for 10 minutes before slicing to keep the juices locked in.
Very tender and packed with smoky flavor, these ribs practically melt in your mouth. Serve them with extra BBQ sauce on the side and a crisp coleslaw for a classic combo that never disappoints.
Pineapple Teriyaki Grilled Short Ribs
Keeping your grill game strong doesn’t have to be complicated, especially with these Pineapple Teriyaki Grilled Short Ribs. Kindly follow each step carefully for tender, flavorful results that will impress at any summer gathering. Knowing the right techniques makes all the difference between tough and fall-off-the-bone perfection.
Ingredients
– About 2 pounds of beef short ribs
– A generous half cup of soy sauce
– A quarter cup of brown sugar, packed
– Three tablespoons of rice vinegar
– Two tablespoons of minced fresh ginger
– Two cloves of garlic, finely minced
– A cup of pineapple juice
– A couple of tablespoons of vegetable oil
– A splash of sesame oil
– One sliced green onion for garnish
Instructions
1. In a medium bowl, whisk together the soy sauce, brown sugar, rice vinegar, minced ginger, minced garlic, and pineapple juice until the sugar dissolves completely.
2. Place the short ribs in a large resealable bag and pour the marinade over them, ensuring all pieces are coated.
3. Seal the bag tightly, removing as much air as possible, and refrigerate for at least 4 hours or ideally overnight for deeper flavor penetration—marinating longer always enhances tenderness.
4. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates with vegetable oil to prevent sticking.
5. Remove the short ribs from the marinade, letting excess drip off, but reserve the marinade for later use.
6. Grill the short ribs for 5-7 minutes per side, or until nicely charred and internal temperature reaches 145°F for medium doneness, using a meat thermometer for accuracy.
7. While grilling, pour the reserved marinade into a small saucepan and bring to a boil over high heat, then reduce to a simmer for 5 minutes to create a safe, thickened glaze.
8. Brush the boiled marinade onto the short ribs during the last 2 minutes of grilling for a glossy finish.
9. Transfer the grilled short ribs to a plate and let them rest for 5 minutes to allow juices to redistribute, which keeps them moist.
10. Drizzle with a splash of sesame oil and garnish with sliced green onions before serving.
These ribs boast a perfect balance of sweet pineapple and savory teriyaki, with a tender texture that melts in your mouth. Try serving them over steamed rice with extra glaze drizzled on top, or slice them thinly for tasty tacos—either way, they’re sure to become a backyard favorite.
Spicy Thai Basil Grilled Short Ribs
Tender, flavorful, and packed with aromatic spices, these grilled short ribs are perfect for a summer barbecue or a cozy indoor meal. They combine the bold flavors of Thai cuisine with the satisfying richness of beef short ribs, creating a dish that’s both impressive and approachable. Let’s walk through the process step by step to ensure your ribs turn out perfectly every time.
Ingredients
– About 2 pounds of beef short ribs
– A couple of tablespoons of vegetable oil
– A generous 1/4 cup of soy sauce
– A good splash of fish sauce (around 2 tablespoons)
– A couple of tablespoons of brown sugar
– A handful of fresh Thai basil leaves
– 3-4 cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– 1-2 Thai chilies, finely chopped (adjust for heat)
– A squeeze of lime juice (about 1 tablespoon)
Instructions
1. In a medium bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of fish sauce, 2 tablespoons of brown sugar, minced garlic, grated ginger, chopped Thai chilies, and 1 tablespoon of lime juice until the sugar dissolves.
2. Tip: For deeper flavor, let the ribs marinate in this mixture for at least 30 minutes or up to 4 hours in the refrigerator.
3. Pat the 2 pounds of beef short ribs dry with paper towels to help them brown better on the grill.
4. Brush the ribs lightly with a couple of tablespoons of vegetable oil to prevent sticking.
5. Preheat your grill to medium-high heat, aiming for about 400°F, and oil the grates.
6. Place the ribs on the grill and cook for 5-7 minutes per side, or until they develop a nice char and reach an internal temperature of 145°F for medium-rare.
7. Tip: Avoid moving the ribs too much while grilling to get those perfect grill marks.
8. During the last minute of cooking, toss a handful of fresh Thai basil leaves onto the grill for a quick char, about 30 seconds, to release their aroma.
9. Remove the ribs and grilled basil from the grill, let them rest for 5 minutes to allow juices to redistribute.
10. Tip: Resting is key for tender meat, so don’t skip this step!
11. Slice the ribs against the grain for maximum tenderness and serve immediately.
With their juicy, tender texture and a balance of spicy, savory, and sweet flavors from the marinade and grilled basil, these ribs are a crowd-pleaser. Try serving them over jasmine rice with extra grilled basil and a squeeze of lime for a complete meal that brings the taste of Thailand to your table.
Mediterranean Lemon Oregano Grilled Short Ribs
Zesty and aromatic, these Mediterranean lemon oregano grilled short ribs transform a classic cut into a vibrant, herb-infused masterpiece perfect for summer gatherings. Let’s walk through each step together to achieve tender, flavorful results every time.
Ingredients
– 2 pounds of beef short ribs
– 1/4 cup of extra virgin olive oil
– 3 tablespoons of freshly squeezed lemon juice
– 2 tablespoons of dried oregano
– 3 minced garlic cloves
– a generous pinch of salt and black pepper
Instructions
1. In a medium bowl, whisk together 1/4 cup of extra virgin olive oil, 3 tablespoons of freshly squeezed lemon juice, 2 tablespoons of dried oregano, 3 minced garlic cloves, and a generous pinch of salt and black pepper until well combined.
2. Place 2 pounds of beef short ribs in a large resealable bag and pour the marinade over them, ensuring all pieces are coated evenly.
3. Seal the bag tightly, removing excess air, and refrigerate for at least 4 hours or up to overnight for deeper flavor penetration—marinating longer tenderizes the meat more effectively.
4. Preheat your grill to medium-high heat, aiming for a temperature of 400°F, and lightly oil the grates to prevent sticking.
5. Remove the short ribs from the marinade, letting any excess drip off, and discard the used marinade for food safety.
6. Place the short ribs on the preheated grill and cook for 6-8 minutes per side, or until they develop a charred, golden-brown crust and reach an internal temperature of 145°F for medium doneness.
7. Use a meat thermometer to check for doneness at the thickest part of the ribs to avoid undercooking or drying them out.
8. Transfer the grilled short ribs to a clean plate and let them rest for 5 minutes before serving to allow the juices to redistribute.
Kick back and enjoy the succulent, tender texture with a bright, citrusy punch from the lemon and earthy oregano notes. Serve these ribs over a bed of couscous or with a fresh Greek salad for a complete Mediterranean feast that’s sure to impress.
Maple Bourbon Grilled Short Ribs
Let’s dive into making these incredible maple bourbon grilled short ribs that will become your new favorite barbecue showstopper. This method ensures tender, flavorful meat with a perfect caramelized glaze.
Ingredients
– About 3 pounds of beef short ribs
– A generous 1/2 cup of pure maple syrup
– A good splash (about 1/4 cup) of bourbon
– A couple of tablespoons of soy sauce
– 2 minced garlic cloves
– A teaspoon of smoked paprika
– A pinch of salt and black pepper
– A tablespoon of olive oil
Instructions
1. In a medium bowl, whisk together 1/2 cup of maple syrup, 1/4 cup of bourbon, 2 tablespoons of soy sauce, 2 minced garlic cloves, 1 teaspoon of smoked paprika, a pinch of salt, and black pepper until well combined.
2. Place 3 pounds of beef short ribs in a large resealable bag and pour the marinade over them, ensuring all pieces are coated.
3. Seal the bag tightly, removing excess air, and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
4. Preheat your grill to medium-high heat, aiming for a steady temperature of 375°F.
5. Remove the short ribs from the marinade, letting excess drip off, and pat them dry with paper towels to promote better searing.
6. Brush the grill grates lightly with 1 tablespoon of olive oil to prevent sticking.
7. Place the short ribs on the grill and cook for 5-6 minutes per side, or until you achieve deep grill marks and a caramelized exterior.
8. Reduce the grill heat to low (about 300°F), move the ribs to a cooler part of the grill, and continue cooking for another 20-25 minutes, flipping once halfway through.
9. Insert an instant-read thermometer into the thickest part of a rib; remove from heat when it reads 195°F for fall-off-the-bone tenderness.
10. Transfer the ribs to a cutting board and let them rest for 10 minutes to allow juices to redistribute.
11. Slice between the bones and serve immediately.
Velvety and rich, these short ribs boast a tender pull-apart texture with a smoky-sweet crust that contrasts beautifully with the juicy interior. Try serving them over creamy polenta or with a crisp apple slaw to balance the decadent flavors.
Tangy Mustard and Garlic Grilled Short Ribs
Savor the bold flavors of perfectly grilled short ribs with this straightforward recipe that transforms simple ingredients into a memorable meal. You’ll appreciate how the tangy mustard and aromatic garlic create a delicious crust while keeping the meat incredibly juicy. Let’s walk through each step together to ensure your grilling success.
Ingredients
– About 3 pounds of beef short ribs
– A generous 1/4 cup of Dijon mustard
– 4 cloves of garlic, minced
– 2 tablespoons of olive oil
– 1 tablespoon of Worcestershire sauce
– 1 teaspoon of smoked paprika
– 1/2 teaspoon of black pepper
– A pinch of salt
Instructions
1. Pat the short ribs dry with paper towels to help the marinade stick better.
2. In a medium bowl, whisk together the Dijon mustard, minced garlic, olive oil, Worcestershire sauce, smoked paprika, black pepper, and salt until smooth.
3. Coat the short ribs evenly with the marinade, covering all sides.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours for deeper flavor.
5. Preheat your grill to medium-high heat, aiming for 400°F.
6. Place the marinated short ribs on the grill grates, spacing them about 2 inches apart.
7. Grill for 6-7 minutes on the first side until you see grill marks and the edges begin to caramelize.
8. Flip the ribs using tongs and grill for another 6-7 minutes on the second side.
9. Reduce the grill heat to medium (around 350°F) and continue cooking for 10-12 minutes, flipping once halfway through, until the internal temperature reaches 145°F for medium doneness.
10. Transfer the ribs to a clean plate and let them rest for 5 minutes before slicing.
Yes, these ribs turn out tender with a slightly crispy exterior from the mustard glaze. The garlic infuses every bite, balancing the tanginess beautifully. Try serving them over creamy mashed potatoes or with a fresh corn salad for a complete summer feast.
Ginger Soy Marinated Grilled Short Ribs
When the weather turns crisp, there’s nothing more satisfying than firing up the grill for these deeply flavorful short ribs. This recipe uses a simple marinade that transforms tough cuts into tender, savory perfection.
Ingredients
– About 2 pounds of beef short ribs
– A good glug of soy sauce (around ½ cup)
– A couple of tablespoons of grated fresh ginger
– A generous splash of rice vinegar (about 2 tablespoons)
– A few cloves of minced garlic
– A tablespoon of brown sugar
– A pinch of red pepper flakes
Instructions
1. In a large bowl, whisk together ½ cup of soy sauce, 2 tablespoons of grated ginger, 2 tablespoons of rice vinegar, 3 minced garlic cloves, 1 tablespoon of brown sugar, and a pinch of red pepper flakes until the sugar dissolves completely.
2. Tip: Use a microplane for the ginger to avoid fibrous bits in your marinade.
3. Place 2 pounds of short ribs in a resealable plastic bag or shallow dish, then pour the marinade over them, ensuring all pieces are coated evenly.
4. Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to penetrate deeply.
5. Tip: Marinating longer (up to 24 hours) will result in more tender and flavorful meat.
6. Preheat your grill to medium-high heat, aiming for about 400°F, and lightly oil the grates to prevent sticking.
7. Remove the short ribs from the marinade, letting any excess drip off, and discard the used marinade.
8. Grill the short ribs for 5-7 minutes per side, or until they develop a charred crust and reach an internal temperature of 145°F for medium doneness.
9. Tip: Avoid moving the ribs too much on the grill to get those perfect sear marks and caramelization.
10. Transfer the grilled short ribs to a clean plate and let them rest for 5 minutes before slicing or serving.
Velvety and rich, these short ribs boast a caramelized exterior that gives way to juicy, fall-off-the-bone tenderness. The ginger and soy meld into a umami-packed glaze that’s slightly sweet with a hint of heat—perfect alongside steamed rice or shredded into tacos for a fun twist.
Smoky Ancho Chile Grilled Short Ribs
Before we dive into these incredible smoky ancho chile grilled short ribs, let me walk you through this foolproof method that yields fall-off-the-bone perfection every time. Building layers of flavor is key here, so follow each step carefully for ribs that will have everyone asking for your secret.
Ingredients
– 3 pounds of beef short ribs
– 2 tablespoons of ancho chile powder
– 1 tablespoon of smoked paprika
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1/2 teaspoon of cumin
– A good pinch of salt and black pepper
– 2 tablespoons of olive oil
– 1/4 cup of apple cider vinegar
– 2 tablespoons of brown sugar
Instructions
1. Pat the 3 pounds of beef short ribs completely dry with paper towels to ensure a good sear.
2. In a small bowl, combine 2 tablespoons of ancho chile powder, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of cumin, and a good pinch of salt and black pepper.
3. Rub 2 tablespoons of olive oil evenly over all surfaces of the short ribs.
4. Generously coat the oiled ribs with the spice mixture, pressing gently to adhere.
5. Cover the ribs and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
6. Preheat your grill to 275°F, creating a two-zone setup with direct and indirect heat areas.
7. Place the ribs on the indirect heat side of the grill, bone-side down.
8. Close the lid and cook for 2.5 hours, maintaining a steady 275°F temperature.
9. While the ribs cook, whisk together 1/4 cup of apple cider vinegar and 2 tablespoons of brown sugar in a small bowl.
10. After 2.5 hours, brush the ribs with the vinegar-sugar mixture.
11. Move the ribs to direct heat and grill for 3-4 minutes per side until caramelized and slightly charred.
12. Remove the ribs from the grill and let them rest for 10 minutes before serving.
Perfectly cooked short ribs should pull apart effortlessly with a fork, revealing tender, smoky meat infused with the deep warmth of ancho chile. The caramelized exterior gives way to juicy, flavorful interior that pairs beautifully with creamy polenta or crisp slaw. For an extra touch, serve with grilled lime wedges to brighten the rich flavors.
Cajun Spice Rubbed Grilled Short Ribs
Here’s a simple way to make incredibly flavorful grilled short ribs that will have everyone asking for seconds. This Cajun-spiced version brings just the right amount of heat and smokiness to tender, juicy ribs.
Ingredients
– About 3 pounds of beef short ribs
– A couple of tablespoons of olive oil
– A good shake of Cajun seasoning (around 2 tablespoons)
– A pinch of kosher salt (about 1 teaspoon)
– A splash of Worcestershire sauce (roughly 1 tablespoon)
– A couple of cloves of minced garlic
Instructions
1. Pat the short ribs completely dry with paper towels to ensure a good sear.
2. In a small bowl, mix together the olive oil, Cajun seasoning, kosher salt, Worcestershire sauce, and minced garlic until well combined.
3. Rub this spice mixture evenly over all sides of the short ribs, covering every surface.
4. Let the ribs sit at room temperature for 30 minutes to allow the flavors to penetrate.
5. Preheat your grill to medium-high heat, aiming for about 400°F.
6. Place the short ribs on the hot grill grates and close the lid.
7. Grill for 6-8 minutes until you see nice grill marks and the bottom is browned.
8. Flip the ribs using tongs and grill for another 6-8 minutes on the other side.
9. Reduce the grill heat to medium (around 350°F) or move ribs to a cooler part of the grill.
10. Continue cooking for another 15-20 minutes, flipping occasionally, until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
11. Remove the ribs from the grill and let them rest on a cutting board for 5-10 minutes before slicing.
Unbelievably tender with a crispy, spice-crusted exterior, these ribs deliver a perfect balance of smoky heat from the Cajun rub. Serve them sliced over creamy grits or alongside a fresh corn salad for a complete meal that highlights their robust flavor.
Herb Infused Olive Oil Grilled Short Ribs
Finally, let’s dive into making these succulent herb-infused olive oil grilled short ribs that will have everyone asking for seconds. This methodical approach ensures tender, flavorful results every time, perfect for beginners to master.
Ingredients
– A couple of pounds of beef short ribs
– A generous 1/2 cup of extra virgin olive oil
– A handful of fresh rosemary sprigs
– A handful of fresh thyme sprigs
– 4 minced garlic cloves
– 2 teaspoons of coarse sea salt
– 1 teaspoon of freshly ground black pepper
Instructions
1. In a medium bowl, combine 1/2 cup of extra virgin olive oil, a handful of fresh rosemary sprigs, a handful of fresh thyme sprigs, 4 minced garlic cloves, 2 teaspoons of coarse sea salt, and 1 teaspoon of freshly ground black pepper, stirring thoroughly to create the herb infusion.
2. Place a couple of pounds of beef short ribs in a large resealable bag, then pour the herb-infused olive oil mixture over them, ensuring all ribs are evenly coated.
3. Seal the bag tightly, removing as much air as possible, and marinate in the refrigerator for at least 4 hours or up to overnight for maximum flavor penetration.
4. Preheat your grill to a medium-high heat of 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Remove the short ribs from the marinade, shaking off any excess herbs, and discard the used marinade to avoid cross-contamination.
6. Place the ribs on the preheated grill, cooking for 5-7 minutes per side until they develop a charred, crispy exterior with visible grill marks.
7. Use a meat thermometer to check for an internal temperature of 145°F for medium-rare or 160°F for medium, adjusting cooking time as needed based on thickness.
8. Transfer the grilled short ribs to a cutting board and let them rest for 5-10 minutes to allow juices to redistribute for optimal tenderness.
9. Slice the ribs against the grain into individual portions before serving to ensure they are easy to chew and full of flavor.
Tender and juicy, these ribs boast a crispy herb crust that gives way to a melt-in-your-mouth interior. The infused olive oil caramelizes beautifully on the grill, imparting a rich, aromatic depth that pairs wonderfully with a simple side salad or roasted vegetables for a complete meal.
Sesame Ginger Grilled Short Ribs
Ready to master a restaurant-quality dish at home? These sesame ginger grilled short ribs are surprisingly simple to make and packed with flavor that will impress everyone at your table. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– About 2 pounds of beef short ribs
– A generous 1/4 cup of soy sauce
– A couple of tablespoons of honey
– A good splash of sesame oil
– A thumb-sized piece of fresh ginger, grated
– 2 cloves of garlic, minced
– A tablespoon of rice vinegar
– A pinch of red pepper flakes
– A sprinkle of sesame seeds for garnish
Instructions
1. In a medium bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of honey, 1 tablespoon of sesame oil, 1 tablespoon of grated ginger, 2 minced garlic cloves, 1 tablespoon of rice vinegar, and a pinch of red pepper flakes until well combined.
2. Place 2 pounds of beef short ribs in a large resealable bag and pour the marinade over them, ensuring all pieces are coated evenly.
3. Seal the bag tightly and refrigerate for at least 4 hours or overnight for maximum flavor penetration—marinating longer tenderizes the meat better.
4. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
5. Remove the short ribs from the marinade, letting any excess drip off, and discard the used marinade for food safety.
6. Grill the short ribs for 5-7 minutes per side, or until they reach an internal temperature of 145°F for medium-rare, using a meat thermometer for accuracy.
7. Transfer the grilled short ribs to a clean plate and let them rest for 5 minutes to allow the juices to redistribute, keeping them moist.
8. Sprinkle the short ribs with sesame seeds just before serving for a nutty crunch and visual appeal.
Flaky and tender with a caramelized exterior, these short ribs boast a perfect balance of savory, sweet, and spicy notes from the marinade. Serve them over steamed rice with a side of quick-pickled vegetables to cut through the richness, or slice them thinly for tacos with a drizzle of extra sauce.
Texas Style Dry Rub Grilled Short Ribs
Now, let’s dive into making these incredible Texas-style dry rub grilled short ribs that will have your taste buds dancing with smoky, savory goodness.
Ingredients
– About 3 pounds of beef short ribs
– A generous 1/4 cup of brown sugar
– A couple of tablespoons of smoked paprika
– A good tablespoon of garlic powder
– A tablespoon of onion powder
– A solid teaspoon of cayenne pepper (adjust if you’re sensitive to heat)
– A hearty teaspoon of black pepper
– A full teaspoon of salt
– A splash of olive oil for coating
Instructions
1. In a medium bowl, combine 1/4 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt to create your dry rub.
2. Pat the 3 pounds of beef short ribs completely dry with paper towels—this helps the rub stick better and promotes a good crust.
3. Drizzle a splash of olive oil over the ribs and rub it evenly over all surfaces to lightly coat them.
4. Generously apply the dry rub mixture to all sides of the ribs, pressing firmly to ensure it adheres well.
5. Let the ribs sit at room temperature for 30 minutes to allow the flavors to penetrate while you preheat your grill.
6. Preheat your grill to 250°F for indirect heat cooking, placing coals or burners on one side only.
7. Place the ribs on the cooler side of the grill, bone-side down, and close the lid.
8. Grill for about 2.5 to 3 hours, maintaining a steady 250°F, until the internal temperature reaches 203°F for tender, pull-apart meat.
9. Check occasionally to ensure the temperature stays consistent and adjust vents or heat as needed.
10. Remove the ribs from the grill and let them rest for 10 minutes before slicing or pulling apart.
Vividly tender and packed with a smoky-sweet spice blend, these ribs boast a perfect bark exterior that gives way to juicy, fall-off-the-bone meat. Try serving them alongside grilled corn and a tangy coleslaw for a true Texas feast that’ll have everyone coming back for more.
Conclusion
Ready to elevate your grilling game? These 27 savory short rib recipes offer endless inspiration for mouthwatering meals. Fire up the grill, try your favorites, and let us know which ones you love in the comments below! Don’t forget to share this roundup on Pinterest to spread the deliciousness.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
