Grilled Beef Short Ribs Recipe
Grilled pork chop marinated in house’s sauce, shredded Grilled Beef Short Ribs marinated in lemongrass.
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Ingredients
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Beef short ribs marinade & ribs
House sauce for serving (for grilled pork chop reference / optional)
Finishing & garnish
Method
Beef short ribs marinade & ribs
- 1
Prepare marinade
In a medium bowl combine minced lemongrass, soy sauce, fish sauce, brown sugar, minced garlic, minced shallot, fresh lime juice, vegetable oil, black pepper and kosher salt. Whisk until sugar dissolves and mixture is homogeneous.
- 2
Marinate ribs
Place the flanken-cut beef short ribs in a shallow dish or resealable plastic bag. Pour the marinade over the ribs, turning to coat both sides thoroughly. Press out excess air if using a bag and seal. Refrigerate and marinate at least 3 hours, preferably overnight (6–12 hours) for best flavor penetration. If short on time, allow at least 1 hour.
- 3
Bring to room temperature
Remove ribs from refrigerator 30 minutes before grilling to come closer to room temperature. Reserve the marinade—set aside for basting (if you plan to use, bring to a boil for 2 minutes to kill any raw-meat bacteria).
- 4
Preheat grill
Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grates lightly to prevent sticking.
- 5
Grill ribs
Brush both sides of the marinated ribs lightly with neutral oil. Place ribs crosswise on the hottest part of the grill. Grill 3–4 minutes per side without moving to develop good char and grill marks. After initial sear, move to a slightly cooler zone (indirect heat) and continue grilling 4–6 more minutes per side until ribs are tender and internal temperature reaches about 135–145°F (for medium-rare to medium) depending on desired doneness. Total cook time about 10–16 minutes depending on thickness and grill intensity.
- 6
Rest and shred
Transfer grilled ribs to a cutting board and tent loosely with foil. Rest 5–8 minutes to allow juices to redistribute. Using two forks or meat claws, shred the ribs into bite-sized pieces across the grain, keeping any small bone fragments out. If desired, toss shredded meat with 1–2 tablespoons of the reserved (boiled) marinade or a splash of lime juice for extra flavor.
House sauce for serving (for grilled pork chop reference / optional)
- 7
Combine hoisin sauce, soy sauce, rice vinegar, sesame oil and optional chili paste in a small bowl. Whisk until smooth. Taste and adjust acidity or sweetness as desired. Serve alongside grilled ribs or with a grilled pork chop.
Finishing & garnish
- 8
Transfer shredded grilled short ribs to a serving platter. Sprinkle chopped cilantro and sliced scallions over the top. Serve with lime wedges on the side for squeezing. If using house sauce, spoon a small ramekin alongside or lightly drizzle a tablespoon over the meat.