Grilling beef short ribs may seem intimidating, but with the right techniques, timing and temperature, you can achieve fall-off-the-bone tender ribs with incredible rich, beefy flavor. When done properly, these succulent ribs are worth the effort. Here is a complete guide to grilling beef short ribs perfectly every time.
Understanding Beef Short Ribs
Beef short ribs come from the rib section of the cow, just above the brisket. They consist of cross-cut sections of ribs with hearty portions of meat left on. Short ribs contain a good amount of fat and connective tissue that requires low and slow cooking to break down and tenderize properly.
There are a few common cuts of short ribs to know:
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Flanken cut – Short cross-sections of bone with thin slices of meat attached. Common for Korean barbecue
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English cut – Larger sections of meat on the bone. Require longer cook times. Great for grilling or braising.
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Boneless – Leaner with tender bites of meat.
For grilling, choose ribs that are at least 1.5 inches thick with good marbling. Thicker cuts hold up better on the grill. Marbling provides fat that bastes the meat and keeps it moist during cooking.
Why Proper Cooking Time is Crucial
Taking short ribs to the right internal temperature is vital for ideal doneness. If pulled off too soon, they will be chewy and tough. If cooked too long, they turn dry and stringy. You want tender meat that falls off the bone, not desiccated shreds.
Collagen in the ribs needs time to break down into gelatin. Fat needs to render. This requires careful monitoring of temperature and cook times. Ribs done properly are succulent, finger-licking perfection.
How Long to Grill Short Ribs – Step by Step
Follow these steps for fork-tender, kiss-off-the-bone grilled beef short ribs:
1. Prepare the Ribs
- Trim off any excess fat or silver skin
- Generously apply a dry rub for flavor
- Let rest for 30 minutes up to overnight
2. Preheat Grill to 275°F / 135°C
- Use indirect heat with charcoal or wood chunks for smoky flavor
- Oil grill grates well to prevent sticking
3. Quickly Sear Ribs
- Place ribs meaty-side down on hot side of grill
- Sear 2-3 minutes per side to caramelize exterior
4. Cook Ribs Indirectly
- Move ribs to indirect, cooler side of grill
- Cook for 1.5 to 2 hours until internal temp reaches 160°F
5. Wrap Ribs in Foil
- Remove ribs from grill, wrap tightly in foil
- Add some beef stock or other liquid
- Return foil packet to grill
6. Finish Cooking Wrapped Ribs
- Continue cooking for 1 more hour
- Cook until internal temperature hits 205°F
7. Rest and Serve
- Carefully open foil and transfer ribs to a platter
- Let rest for 10 minutes before cutting and serving
Allow 2.5 to 3 Hours Total Cook Time
The magic happens slowly for short ribs. Allow at least 2.5 to 3 hours of total cooking time to properly break down connective tissues. Use an instant read thermometer to check for 205°F internal temperature, regardless of time
Tips for Grilling Beef Short Ribs Perfectly
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Use indirect heat – The cooler side of the grill allows for low and slow cooking.
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Wrap in foil – Steams ribs, keeping them tender and moist.
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Check temperature – Cook to 205°F internal temperature for ideal doneness.
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Let rest before serving – Allows juices to reabsorb for maximum tenderness.
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Generously season – A flavorful dry rub really makes these ribs sing.
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Sear well – Develops a crispy, caramelized bark full of flavor.
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Trim fat – Removes excess that can cause flare ups. Leave 1⁄4 inch.
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Use wood/charcoal – Imparts extra smoky flavor.
Frequently Asked Questions
What if I don’t want to wrap the ribs?
You can skip wrapping and add 30-60 minutes to the cook time. Monitor temperature closely.
Can I speed up the cooking process?
Parboiling ribs first reduces grill time but may compromise flavor. Low and slow is best.
Should I cook extra for leftovers?
Yes! Grill extra ribs for amazing leftovers. Refrigerate up to 4 days or freeze 2-3 months.
What sides go well with grilled short ribs?
Baked beans, coleslaw, cornbread, roasted veggies, mac and cheese, fruit pies all pair nicely.
Can I use a smoker, pellet grill or oven?
Absolutely! Follow the same steps/temps for 225-250°F indirect heat.
Conclusion
Perfectly grilled short ribs require patience and proper technique. By maintaining a low temperature using indirect heat and cooking to 205°F internal temperature, you’ll be rewarded with ultimate tender and juicy beef short rib perfection. While it takes time, the incredibly rich, finger-licking payoff makes it all worthwhile.
