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Short ribs

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Short ribs

Approx. 12 hours

Ingredients

    • 1 short rib (approx. 4 lbs.)

    • 6 persons

    • 2 tbsp. finely ground black pepper

    • 1 tbsp. salt

    • Smoking chunks

Short ribs

Short ribs

Short ribs are another beef cut that’s been quite under the radar. If you ask someone to name well-known BBQ dishes, they often start by listing spare ribs (pork). Spare ribs are amazing, but many people are unaware that there is a beef kind of spare ribs as well: the short ribs. Personally, I prefer these over spare ribs (although I absolutely can appreciate them too).

A subtle smoky flavor combined with the meat’s incredibly tender texture makes for a winner. This tender texture is a direct result of a long and slow cooking process. Short ribs are quite dense and marbled with fat, so it takes time to tenderize.

Short ribs and fat
The meat on short ribs is marbled with fat. Don’t be put off by this, because there won’t be much of it left after cooking: the fat will slowly dissolve and spread through the beef. This results in super tender and succulent meat.

Jord’s recipe
We’ve based this recipe on Jord Althuizen’s version of this dish, which is described in his book “Smokey Goodness – The Ultimate BBQ Book”. However, we adjusted it slightly and used less salt, since I once prepared the dish before and thought the salty taste was too dominant. In addition, the recipe instructs to wrap the short ribs after four hours in so-called “butchers’ paper”. This paper is similar to parchment paper, but allows for more heat and moist to pass through it.Using this paper greatly accelerates the cooking process; preparing the short ribs Jord’s way takes about 8.5 hours. However, we didn’t have any butchers’ paper, so we simply cooked the short ribs longer.In the end, it took us 14 hours to cook the ribs (this included resting the meat). But don’t get discouraged by its long cooking time – we promise you the end results are worth it!

Preparation

Preparation

Approx. 1 hour

Approximately an hour in advance, take the short ribs from the fridge to bring them up to room temperature. Meanwhile, prepare your BBQ for indirect grilling at a temperature that’s between 212-239°F (100-115°C).

Once the short ribs are up to room temperature, it’s time to start preparing the meat for grilling. Trim off the thicker, fat parts and discard them.

Similar to pork ribs, there’s a firm membrane positioned on the bony side of the ribs, which will prevent the flavors from penetrating the meat if left on the ribs. We need to remove it, which is quite easy since you can use a knife to detach it.

Once the meat is ready for cooking, liberally rub it with salt and finely ground pepper. Remove the membrane from the short ribs Liberally sprinkle with salt and pepper

Remove the membrane from the short ribs

Liberally sprinkle with salt and pepper

Preparation

Approx. 8-12 hours

Grilling the short ribs is easy – you simply have to keep an eye on the meat’s temperature as well as the temperature of the BBQ.

As soon as the BBQ is heated up to the right temperature, place a drip-tray in the indirect zone of the BBQ and place the meat directly above it. Place a handful of smoking chunks (soaked in water) or a piece of smoking wood on top of the coals and close the lid.
What’s next is the tricky part of this recipe: maintaining a constant temperature of around 115°F (46°C). Bring this about by playing with the air vents on the lid or by placing another piece of charcoal in the BBQ.

Place the short ribs in the indirect zone of the BBQ

The short rib after 5 hours of grilling

The meat is cooked once its core temperature has reached 198°F (92°C). This may appear way too hot if you check out our table in the Q&A section, but it is the right core temperature for this meat. By cooking the short ribs very slowly, fat will gradually melt and spread through the meat.

Preparing short ribs shouldn’t be compared to grilling a rib-eye steak or a strip steak (which requires short grilling and have a lot of fat left in the final, cooked result).

You’ll be surprised by the short ribs’ looks, once the meat is done! The firm bones now look like tusks of some kind, sticking from the shrunken meat. There’s a delicious, subtle smoky smell to it, and the meat almost falls apart when you wrap it in aluminum foil to rest. However, resting is a key part of this dish, which applies to many of our recipes. So hold on for a little longer!

After fifteen minutes, unwrap the short ribs and start carving them. We had some guests over, so we served the short ribs in thin slices. Alternatively, serve the short ribs in larger chunks and eat as a main dish.

Enjoy (which won’t be difficult)!

The short ribs after 12 hours of grilling

Enjoy!

Niels

Mijn doel is om jou met spannende gerechten, interessante blogs en leuke video’s te inspireren! Wij kunnen niet meer zonder BBQproof, nu jij nog! #dontskipbbqday

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Approx. 12 hours

Necessities

    • 1 short rib (approx. 4 lbs.)

    • 6 persons

    • 2 tbsp. finely ground black pepper

    • 1 tbsp. salt

    • Smoking chunks

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