Bbq Short Rib Eye Recipe

Trim & Dry

Pat the short ribs dry with paper towels. Trim excess fat if there are very large flaps, but leave a good fat cap for flavor.

Season

Rub each short rib all over with 2 tablespoons kosher salt and 2 tablespoons coarsely ground black pepper, pressing the seasoning into the meat.

Make Marinade

In a bowl combine 3 tbs olive oil, minced garlic, soy sauce, brown sugar, 2 tbs apple cider vinegar, Worcestershire sauce, smoked paprika, dry mustard, chopped rosemary, and chopped thyme. Whisk until sugar dissolves.

Place the seasoned short ribs in a shallow dish or resealable bag and pour the marinade over them. Turn to coat thoroughly. Marinate at room temperature for 30–45 minutes or in the refrigerator for up to 4 hours. Remove from fridge 30 minutes before grilling to come to room temperature.

Prepare Grill

Preheat your grill for two-zone cooking: one side medium-high (direct heat, about 450–500°F/230–260°C) and the other side medium-low (indirect). Clean and oil the grates.

Sear Ribs

Brush the ribs lightly with olive oil. Place them on the direct heat side and sear 2–3 minutes per side until a deep brown crust forms. Use tongs to rotate and sear edges; avoid constant flipping.

Move to Indirect Heat & Cook Through

After searing, move the short ribs to the indirect side. Close the lid and cook until the internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium (about 10–18 minutes depending on thickness). For more well-done, cook to 140°F (60°C).

Make Finish Sauce

While ribs are on indirect heat, combine 1 cup BBQ sauce, 1 tbs honey, 1 tsp apple cider vinegar and 1/2 tsp minced chipotle in a small saucepan. Warm on low for 3–5 minutes, stirring, until slightly loose and glossy. Taste and adjust sweetness or acidity.

Brush & Caramelize

When ribs are about 5°F (3°C) below desired doneness, brush a thin layer of the warmed BBQ sauce on both sides. Move briefly (30–60 seconds) over direct heat to caramelize the sauce, flipping once. Repeat for a second thin coat if desired, watching carefully to avoid burning.

Rest

Transfer the ribs to a cutting board and let rest tented with foil for 7–10 minutes. During resting, the internal temp will rise a few degrees and juices will redistribute.

Finish Butter & Slice: While resting, spread 2 tbs room-temperature butter over each rib or divide among pieces to melt in. Slice between bones if English cut exposes bone separators or serve whole depending on presentation.

Garnish & Serve: Sprinkle chopped parsley over the ribs and serve with lemon wedges on the side. Provide extra warmed BBQ sauce for passing.