Beef short ribs are often celebrated as the ultimate comfort food when braised in red wine or slow-cooked until they fall off the bone. However, firing up the grill brings out a completely different and equally spectacular side of this cut. Grilling short ribs introduces a smoky depth, a caramelized crust, and a rich, beefy flavor that slow cooking simply cannot replicate. Whether you are aiming for the thin, charred strips of Korean BBQ or the thick, succulent slabs of Texas-style backyard ribs, mastering the grill is the key to unlocking their potential. This guide will walk you through everything you need to know about how to grill short beef ribs, from choosing the right cut to achieving the perfect internal temperature.
Understanding Your Cuts: Flanken vs. English Style
Before you even light the charcoal, you must decide which style of short rib you are working with, as the grilling technique varies significantly between the two.
Flanken Style Short Ribs
Flanken ribs are the stars of the quick-grilling world. These are cut across the bone, resulting in thin strips about 0.5 inches thick that contain three to four small cross-sections of bone. Because they are thin, they have a massive amount of surface area relative to their volume, making them perfect for absorbing marinades. On the grill, these ribs cook incredibly fast over high heat. They are the standard for Galbi (Korean BBQ) and are prized for their chewy yet tender texture and charred edges.
English Style Short Ribs
English style ribs are cut parallel to the bone. You will typically see them as thick, rectangular blocks of meat sitting atop a single sturdy bone. These are traditionally used for braising because they contain a lot of connective tissue and fat. To grill these successfully, you cannot simply sear them and serve. They require a “low and slow” approach or a two-zone grilling method to ensure the collagen breaks down without the exterior burning to a crisp.
Preparing the Ribs for the Grill
Success starts in the kitchen long before the meat touches the grates. Because short ribs are naturally tough, preparation is about flavor and texture management.
The Power of the Marinade
For flanken-style ribs, a marinade is almost essential. The high fat content of the beef pairs beautifully with acidic and sweet components. A classic Korean-style marinade often includes soy sauce, brown sugar, pear puree (which contains enzymes that help tenderize the meat), sesame oil, garlic, and ginger.
For English-style ribs, you might opt for a dry rub. A heavy coating of kosher salt and coarse black pepper—often called “Texas style”—allows the natural beef flavor to shine. If you want more complexity, add garlic powder, onion powder, and a hint of smoked paprika.
Trimming and Room Temperature
Regardless of the cut, check for any “silver skin” on the bone side of English-style ribs. This thin, membrane-like layer can become tough and leathery. Peel it off using a paper towel for better grip. Additionally, let your meat sit at room temperature for about 30 to 45 minutes before grilling. This ensures the beef cooks evenly from the edges to the center.
The Two Main Methods of Grilling Short Ribs
Depending on your time and your cut of beef, you will choose one of these two primary paths.
Method 1: Hot and Fast (Best for Flanken)
This method is all about the sear. You want a grill temperature between 400°F and 450°F.
- Clean and oil your grill grates to prevent sticking.
- Place the thin flanken strips directly over the high-heat zone.
- Grill for approximately 3 to 4 minutes per side.
- Look for a deep brown caramelization and slightly charred fat.
- Remove and let rest for 5 minutes.
Method 2: Low and Slow Two-Zone (Best for English Style)
English-style ribs need patience. You want your grill set up for two-zone cooking: one side with hot coals or burners (direct heat) and the other side empty (indirect heat). Target an ambient grill temperature of 275°F.
- Place the ribs bone-side down on the indirect heat side. The bone acts as a heat shield, protecting the meat.
- Close the lid and maintain a steady temperature.
- Cook until the internal temperature reaches 160°F. This typically takes about 1.5 to 2 hours.
- Wrap the ribs tightly in heavy-duty aluminum foil. You can add a splash of beef broth or apple juice inside the foil to create steam.
- Place the wrapped ribs back on the grill and continue cooking until they reach an internal temperature of 200°F.
- For a final touch, remove them from the foil and sear the meat side over direct heat for 2 minutes to create a crust.
Determining Doneness and the Calculation Formula
To ensure safety and quality, you must monitor the internal temperature. Unlike a steak, which is often enjoyed at 135°F, short ribs need to reach higher temperatures to melt the tough connective tissues.
For English-style ribs, the “Done” internal temperature is 200°F. To calculate your estimated total cook time based on the weight of a rack of English short ribs, you can use a general estimation formula:
Total Time = Weight of Ribs in pounds x 60 minutes
For example, if you have a 3 pound rack of ribs:
3 x 60 = 180 minutes (3 hours)
Keep in mind this is an estimate; the thickness of the meat and the stability of your grill temperature will influence the final result.
Resting and Slicing
Never skip the rest. Resting allows the muscle fibers to relax and reabsorb the juices. For flanken ribs, a 5 minute rest is sufficient. For thick English ribs, wait at least 15 to 20 minutes.
When it comes to slicing, always cut against the grain. On flanken ribs, you will be eating around the small bones. For English ribs, you can slice the meat off the bone in thick, succulent slabs or serve one bone per person for a dramatic presentation.
Essential Tips for the Best Results
- High Marbling: Look for short ribs with plenty of white flecks of fat. This fat renders during the grilling process, basting the meat from the inside out and providing that signature “melt-in-your-mouth” feel.
- The “Bend” Test: If you are grilling a whole rack of ribs, use tongs to pick up the rack from one end. If it bends easily and the meat starts to crack slightly on the surface, they are likely ready.
- Temperature Control: If using charcoal, keep a spray bottle of water or apple cider vinegar handy. Short ribs have a high fat content, and as that fat melts and drips onto the coals, it can cause flare-ups that might scorch your meat.
FAQs
Can I grill boneless short ribs using these same methods?
Yes, boneless short ribs are essentially the same muscle but removed from the bone. They are usually sold in thick strips. You can grill them like a steak over medium-high heat (about 400°F) for 4 to 5 minutes per side for a medium-rare finish, or use the low and slow method if you prefer a fall-apart texture.
Should I boil short ribs before putting them on the grill?
Generally, no. While some people boil ribs to speed up the process, it often leaches out the flavor and results in a grey, rubbery texture. It is much better to use a two-zone grilling method or a marinade to achieve tenderness without sacrificing taste.
What is the best wood for smoking short ribs on a grill?
Beef has a robust flavor that can stand up to heavy smoke. Hickory and oak are classic choices that provide a traditional BBQ aroma. If you prefer something slightly sweeter, cherry or pecan wood works beautifully with the rich fat of the short ribs.
How do I know if my flanken ribs are overcooked?
Flanken ribs are best when they are charred on the outside but still slightly juicy on the inside. If they become extremely dry, brittle, or difficult to chew, they have been on the heat too long. Since they are so thin, even an extra 60 seconds can make a difference, so stay close to the grill.
Why are my short ribs still tough after grilling?
If your English-style short ribs are tough, they likely didn’t reach a high enough internal temperature. Short ribs require the meat to hit approximately 190°F to 200°F for the collagen to transform into gelatin. If you pulled them off at a “medium” steak temperature like 145°F, the connective tissue would still be very tight and chewy.