Do you love the beefy, chewy, and yes, fatty flavor of short ribs? Here at TEC Infrared Grills, we do too! Short ribs are typically slowly braised, so that all of that fat can melt and make the meat moist and tender (not to mention make a delicious sauce).
But did you know that they are also amazingly tasty when grilled? That same fat helps to insulate the meat while it is grilled, and self-bastes itself. The taste is reminiscent of a beefy well-marbled steak, with a chewiness that will have you gnawing on the bones! Here are two common preparations for grilled short ribs, with a Korean inspired marinade and with an Argentinean style parsley and oregano chimichurri sauce.
What to Look For
As you might guess, short ribs are cut from the rib section. They can be long strips (flanken-style) or cut into short lengths (English-style), and can be found with or without the bones. Whichever you prefer, look for the thickest ribs that have the most meat on them.
Recipe for Korean Style
You might have seen “Kalbi” on a Korean menu before. This is a classic marinated and grilled short rib dish. Here is a simple recipe for Korean style short ribs:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup mirin or Chinese rice wine
- 1/4 cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 clove garlic, roughly chopped
- 1 teaspoon fresh ginger, roughly chopped
- 1 teaspoon chile garlic paste (or to taste)
- 1 pound short ribs
- Combine all ingredients in a small bowl or plastic bag. Stir all ingredients together until sugar is dissolved.
- Add the ribs to the marinade, and let sit in refrigerator for at least 2-3 hours or up to overnight.
- When ready to grill, remove the ribs from the refrigerator and let sit at room temperature for 30 minutes to one hour.
- Preheat your TEC Infrared Grill over medium heat.
- Remove ribs from the marinade, and place onto hot grill. Reserve remaining marinade.
- Grill, turning occasionally, for about 15-20 minutes, or until the internal temperature of the ribs is at 130 degrees F. Do not overcook the ribs, or they will be very tough!
- Remove ribs from grill, and set aside to rest for 10 minutes.
- Meanwhile, place reserved marinade in a saucepan, and bring to a simmer. Cook for about 5 minutes, or until sauce is thickened slightly.
- To serve, thinly slice the meat on the short ribs against the grain, and serve with the sauce.
Recipe for Argentinean Style
Argentineans are infamous for their grilled meat dishes. In the case of short ribs, they grill them simply and then top the meat with a tangy parsley and oregano chimichurri sauce. The acid in the sauce is a great counterpoint to the fattiness of the short ribs. Here is a recipe for Argentinean short ribs with chimichurri:
- 1 cup fresh parsley leaves
- 1/4 cup fresh oregano leaves
- 2 cloves garlic, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Splash of fresh lemon juice
- 1 pound short ribs
- Place the parsley, oregano, and garlic in the bowl of a food processor. Pulse until finely chopped, scraping down sides of bowl occasionally.
- Add the olive oil, vinegar, and lemon juice, and pulse just until combined. Season with salt and pepper.
- Season short ribs all over with salt and pepper. Let sit at room temperature for 30 minutes to one hour.
- Preheat your TEC Infrared Grill over medium heat.
- When the grill is hot, place short ribs on the grill.
- Grill, turning occasionally, for about 15-20 minutes, or until the internal temperature of the ribs is at 130 degrees F. Do not overcook the ribs, or they will be very tough!
- Remove ribs from grill, and set aside to rest for 10 minutes.
- To serve, thinly slice the meat on the short ribs against the grain, and serve with the sauce.
Looking for more recipes? Give one of these a try:
Serious Eats – The Best Inexpensive Steak for the Grill
Bon Appetit – Grilled Short Ribs with Lemon and Parsley
Whole Foods – Simple Grilled Beef Short Ribs