Beef short ribs have a juicy, beefy taste and slightly chewy texture.
If you use a store-bought rub, don't salt and pepper the ribs. There is plenty in the rubs. But salting them ahead of time is like dry-brining them, and it does give a better texture and taste. I used the ribs on the long bone or English-cut ribs. Serve with roasted red potato salad and a tomato, cucumber and onion salad.
Servings: 4
Ribs
4 beef short ribs
2 tsp kosher salt
1 tsp ground black pepper
Simple rub
1 tsp hot smoked paprika
2 tsp dried thyme
1 tsp ground coriander
Method
Salt beef and leave to stand for 6 hours in the refrigerator or 2 hours on the counter.
Combine rub ingredients and sprinkle over beef.
Preheat barbecue to about 350 F (back burner on medium, middle burner on low, front burner off on my barbecue). Grill bone-side down for 20 minutes. Grill fat-side down for 20 to 30 minutes. The ribs should be medium rare about 130 to 140 F. Continue cooking bone-side up if they are still too rare. Let sit for 10 minutes to rest. Slice beef off the bone and slice into thin slices across the grain. Serve the meat and the bone.
Serve with salsa verde or sauce of your choice.