Watch the Food Lab Video Series Tender Grilled Short Ribs

[Photographs: J. Kenji Lopez-Alt]

Note: English cut short ribs are short ribs that are cut with one long piece of bone in each one, about 2 1/2-inches wide and 6 inches long. Look for ribs with plenty of meat and a good amount of marbling.

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Tender Grilled Short Ribs

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:30 minutes
Special equipment:grill
This recipe appears in: From the Archives: The Best Beef for Grilling The Best Inexpensive Steak for the Grill, Part 3: Short Ribs


  • 2 pounds boneless short ribs or 4 pounds English-cut short ribs (see note above)
  • Kosher salt and freshly ground black pepper


  1. 1

    If using boneless short ribs, cut into four 8 ounce portions, about 2 inches wide and 6 inches long apiece. If using English-cut short ribs, use a sharp knife to remove meat from bones. Save bones for another use.

  2. 2

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

  3. 3

    Season short ribs liberally with salt and pepper and place directly over coals. Cook, turning frequently, until charred on all sides and probe thermometer inserted into thickest part of steak register 125°F, 8 to 10 minutes total. Transfer to a cutting board, tent with foil, and let rest for 5 minutes.

  4. 4

    Thinly slice short ribs against the grain and serve immediately.

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