Jumbo Grilled Rib Recipe

Trim and score

Pat the jumbo beef ribs dry with paper towels. Trim excess fat leaving a thin fat cap for flavor. If the ribs are very thick, score the fat in a crosshatch pattern about 1/4 inch deep to help render fat and allow marinade to penetrate.

Prepare marinade

In a bowl combine olive oil, minced garlic, chopped rosemary, chopped thyme, smoked paprika, brown sugar, lemon zest, red wine vinegar, kosher salt and coarse black pepper. Whisk until well combined.

Marinate ribs

Rub the marinade all over the ribs, making sure to coat the bone side and the meat side. Place ribs in a shallow dish or large zip-top bag, cover or seal, and refrigerate for at least 2 hours and up to overnight. Bring ribs to near room temperature for about 30–45 minutes before grilling.

Prepare grill

Set up a two-zone medium-high fire on a gas or charcoal grill (one side direct heat ~450–500°F / 230–260°C, the other side indirect at ~300–325°F / 150–160°C). Oil the grates just before cooking to prevent sticking.

Sear over direct heat

Place the ribs bone-side down over the direct heat and sear for 3–4 minutes to develop a deep crust, then flip and sear the meat side 3–4 minutes. Watch carefully to avoid flare-ups; move to indirect side temporarily if flames rise.

Cook over indirect heat

Move the ribs to the indirect side of the grill, bone-side down, and close the lid. Cook until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135–140°F (57–60°C) for medium — this will take roughly 35–60 minutes depending on thickness. Check with a reliable instant-read thermometer in the thickest part of the meat away from bone.

Optional resting during cook

If the exterior is browning too quickly, lower the heat or move to a cooler spot on the indirect side. Maintain steady temperature and resist flipping frequently; one flip after searing is sufficient until near target temp.

Make finishing sauce

While ribs approach target temperature, melt unsalted butter in a small saucepan over low heat. Add minced shallot and sauté gently until translucent, about 2 minutes. Remove from heat and whisk in fresh parsley, lemon juice, Worcestershire sauce, honey, kosher salt and black pepper until combined. Keep warm.

Finish ribs

When ribs reach target temperature, transfer them to the direct heat for 30–60 seconds per side to refresh the crust (optional), then remove to a cutting board. Brush the warm finishing sauce generously over the meat side and allow the ribs to rest, tented lightly with foil, for 10–15 minutes so juices redistribute.

Using a sharp slicing knife, cut between the bones to portion the jumbo ribs into individual servings. Sprinkle a pinch of sea salt flakes over the meat, garnish with parsley sprigs and serve with lemon wedges on the side. Offer any remaining finishing sauce for drizzling.