Tender Grilled Short Ribs Recipe

close up of grilled short ribs cut into slices

Serious Eats / Melissa Hom

Short rib is the best cut of meat for grilling. I very strongly suggest cooking your short ribs to medium-rare—about 130°F. Any cooler than that and the intramuscular fat will remain solid and waxy, rather than unctuous and juicy. Much hotter and the fat will start leaking out copiously, making your ribs tough and dry.

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.

Recipe Facts

Active: 15 mins
Total: 30 mins
Serves: 4 servings

Rate & Comment


  • 2 pounds boneless short ribs or 4 pounds English-cut short ribs (see note)

  • Kosher salt and freshly ground black pepper


  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.

    a cut of short rib with the bone removed, hands cutting it into 2 pieces with a sharp knife

    Serious Eats / Melissa Hom

  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.

    coal added to kettle of grill

    Serious Eats / Melissa Hom

  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.

    collage: seasoning short rib with salt; 4 pieces of short rib on hot side of grill; a close up of grilled short rib; an instant-read digital thermometer showing 126 degrees F

    Serious Eats / Melissa Hom

  4. Thinly slice short ribs against the grain and serve immediately.

    grilled short rib sliced against the grain on a cutting board

    Serious Eats / Melissa Hom

Special equipment


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Nutrition Facts (per serving)
1030 Calories
78g Fat
0g Carbs
81g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1030
% Daily Value*
Total Fat 78g 100%
Saturated Fat 35g 175%
Cholesterol 354mg 118%
Sodium 543mg 24%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 81g
Vitamin C 0mg 0%
Calcium 55mg 4%
Iron 10mg 54%
Potassium 1238mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)