Grilled short ribs deliver rich, beefy flavor through high-heat cooking that caramelizes marinades while creating tender, juicy meat with slight char. This versatile cut works beautifully with both Korean-inspired marinades and American barbecue preparations, offering impressive results for backyard grilling. The key to exceptional grilled short ribs lies in proper cut selection, effective marinating that tenderizes and flavors meat, and grilling technique that achieves caramelized exterior while maintaining succulent interior.
How to Make Grilled Short Ribs
Essential Ingredients
For Grilled Short Ribs (Serves 4-6):
- 3-4 lbs beef short ribs (flanken or English cut)
- Salt and black pepper for seasoning
For Korean-Style Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 tablespoons sesame oil
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 1 Asian pear, grated (or 1/4 cup pineapple juice)
- 2 green onions, chopped
- 1 tablespoon rice wine or mirin
- 1 teaspoon black pepper
- 1 tablespoon sesame seeds
For American BBQ Style:
- 1/4 cup olive oil
- 3 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
For Serving:
- Grilled vegetables
- Rice or lettuce wraps
- Kimchi or pickled vegetables
- Fresh herbs (cilantro or perilla leaves)
Preparation and Grilling Instructions
Marinade preparation and marinating (4-24 hours):
- Combine all marinade ingredients in bowl, whisking thoroughly
- If using Korean marinade, grate Asian pear directly into mixture
- Pear enzymes help tenderize meat while adding subtle sweetness
- Place short ribs in large resealable bag or shallow dish
- Pour marinade over meat, coating all surfaces
- Massage marinade into meat ensuring even distribution
- Refrigerate minimum 4 hours or overnight for maximum flavor
- Turn bag occasionally for even marinating
- Remove from refrigerator 30 minutes before grilling
Grilling process (8-15 minutes depending on cut):
- Preheat grill to high heat (450-500°F)
- Oil grill grates thoroughly to prevent sticking
- Remove ribs from marinade, letting excess drip off
- Pat surface slightly dry with paper towels
- For flanken cut: grill 2-3 minutes per side for medium-rare
- For English cut: grill 4-5 minutes per side, then move to indirect heat
- Continue cooking English cut 10-15 minutes until tender
- Baste with reserved marinade during last minutes of cooking
- Internal temperature should reach 135°F for medium-rare
- Let rest 5-10 minutes before serving
- Slice against grain if serving English cut
- Serve immediately with accompaniments
Wine and Beverage Pairings
Red wine: Bold Cabernet Sauvignon or Malbec stands up to rich, flavorful short ribs.
Beer selection: Korean lagers, pale ales, or stouts complement both Asian and American preparations.
Soju cocktails: Traditional Korean spirit mixed with juice provides authentic pairing for Korean-style ribs.
Non-alcoholic: Iced tea, ginger ale, or sparkling water with citrus refreshes palate between rich bites.
Conclusion
Grilled short ribs showcase beef’s rich flavor through proper cut selection, effective marinating, and high-heat cooking that caramelizes exterior while maintaining tender interior. Whether preparing Korean-style galbi or American barbecue variations, success depends on quality meat, patient marinating, and careful grilling that develops char without overcooking. These impressive ribs transform backyard grilling into special occasion worthy of celebration while honoring culinary traditions spanning continents. Master both preparation styles expanding your grilling repertoire with premium beef cut that delivers restaurant-quality results at home.
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