Short rib is the best cut of meat for grilling. With its rich marbling, and rich beefy flavour, boneless beef short ribs can rival a rib eye steak any day on the grill — and it is much friendlier on the pocket.
This hearty meat dish is guaranteed to be a hit around the dinner table, perfect for a date-night in or when entertaining friends and family. The flavoursome blend of herbs, olive oil and lemon juice is finger-licking good! The rub will turn your beef short ribs into a tasty, tender, juicy and slightly crispy delight.
Don’t use thick-cut short ribs for grilling though. These are more suited for braises or a barbecue. If you cut the short ribs thin enough, they are perfect for grilling in the oven. When cutting the ribs, look for the striations of the meat and slice against them for the perfect against-the-grain texture.
Don’t try to hurry the cooking process by turning up the heat. You will run the risk of the ribs turning out tough. This happens when you cook ribs too quickly at too high a temperature.
Look for ribs with plenty of meat and a good amount of marbling. Once you’ve taken the ribs out of the oven, let them sit for around five minutes to let the juices redistribute.
The grilled beef short ribs can be served with mashed potatoes or creamy polenta. Round off your meal with some glazed carrots or a green salad. Enjoy!
- 500 grams beef short rib strips
- 10 ml Italian herbs mix
- 10 ml mixed herbs
- 50 ml olive oil
- 10 ml sea salt
- 5 ml garlic salt
- fresh rosemary
- fresh thyme
- 5 ml lemon juice
- Preheat the oven to 200°C
- Mix all the ingredients together
- Rub all over the ribs
- Set aside for 10 minutes
- Bake on a baking drip tray in the preheated oven for 25 minutes until golden brown and crispy
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