Barbecued Short Ribs of Beef Recipe
Daisy Martinez, host of Food Network's Viva Daisy! and author of Daisy: Morning, Noon and Night!
Summary
Ingredients
| Beef short ribs | 4 Pound | |
| Kosher or fine sea salt and freshly ground pepper | ||
| Red wine vinegar | 2 Tablespoon | |
| Chimichurri for serving (see recipe below) | ||
| Parsley leaves | 4 Cup (16 tbs) (For the Chimichurri (Parsley-Garlic Sauce for Steak)-) | |
| Garlic | 6 Clove (5gm) (For the Chimichurri (Parsley-Garlic Sauce for Steak)-) | |
| ½ to ¾ cup extra virgin olive oil | ||
| Red wine vinegar | 1/4 Cup (16 tbs) (For the Chimichurri (Parsley-Garlic Sauce for Steak)-) | |
| Kosher or fine sea salt and freshly ground black pepper | ||
| 1 heaping tsp. red pepper flakes, optional | ||
Directions
• Trim any surface fat from the ribs. Rub all surfaces of the meat generously with salt and
pepper. Put the ribs into a large baking dish that fits them all in a single layer. Drizzle the
vinegar over the ribs and turn them over so they are vinegared on both sides. Let the ribs
marinate, turning them occasionally at room temperature for up to 1 hour or in the
refrigerator for up to 4 hours. (This longer marinating time may make the surface of the ribs
turns grayish-white in spots. That is fine and the discoloration will disappear when they are
grilled.)
• Heat a gas grill to medium high or build a strong charcoal fire. Grill the ribs, turning them
once, until well browned, even charred here and there, about 6 minutes per side. The ribs
should be just a touch rarer than medium—anything less and they will be very chewy. Let
them rest 4 to 5 minutes before serving.
• Note: The thickness and the cut is key to enjoying short ribs on the grill. The ribs must be
cut across the bones (usually 3 or 4 bones) not in between them. This kind of cut for short
ribs is sometimes referred to a “short ribs for flanken.” Also, the ribs should be cut as close
to 1 ½ inches thick as possible—any thinner and they will overcook by the time the outside
is well seared, any thicker and the surfaces will over cook before the centers reach medium
rare.
For the Chimichurri (Parsley-Garlic Sauce for Steak)-
• In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and
stir in ½ cup olive oil and the vinegar. Stir well and taste: if it is too tart, add as much of the
remaining olive oil as you like. Season with salt and pepper to taste. Add the red pepper
flakes, if using, for a spicy chimichurri. The chimichurri may be made up to 2 days in
advance and refrigerated. Bring to room temperature before servings.
Tip: Resist the temptation to plunk all the ingredients in the food processor and whirl away. That
will turn this into a bright green, homogenous sauce instead of what it should be: a tart, garlicky
vinaigrette enriched with loads of parsley.
A Stitch in Time: Double the recipe; it will keep in the refrigerator for up to 5 days. It is delicious
on everything from plain white rice and boiled potatoes to hamburgers and sautéed salmon steaks.
pepper. Put the ribs into a large baking dish that fits them all in a single layer. Drizzle the
vinegar over the ribs and turn them over so they are vinegared on both sides. Let the ribs
marinate, turning them occasionally at room temperature for up to 1 hour or in the
refrigerator for up to 4 hours. (This longer marinating time may make the surface of the ribs
turns grayish-white in spots. That is fine and the discoloration will disappear when they are
grilled.)
• Heat a gas grill to medium high or build a strong charcoal fire. Grill the ribs, turning them
once, until well browned, even charred here and there, about 6 minutes per side. The ribs
should be just a touch rarer than medium—anything less and they will be very chewy. Let
them rest 4 to 5 minutes before serving.
• Note: The thickness and the cut is key to enjoying short ribs on the grill. The ribs must be
cut across the bones (usually 3 or 4 bones) not in between them. This kind of cut for short
ribs is sometimes referred to a “short ribs for flanken.” Also, the ribs should be cut as close
to 1 ½ inches thick as possible—any thinner and they will overcook by the time the outside
is well seared, any thicker and the surfaces will over cook before the centers reach medium
rare.
For the Chimichurri (Parsley-Garlic Sauce for Steak)-
• In a food processor, pulse the parsley and garlic until finely chopped. Scrape into a bowl and
stir in ½ cup olive oil and the vinegar. Stir well and taste: if it is too tart, add as much of the
remaining olive oil as you like. Season with salt and pepper to taste. Add the red pepper
flakes, if using, for a spicy chimichurri. The chimichurri may be made up to 2 days in
advance and refrigerated. Bring to room temperature before servings.
Tip: Resist the temptation to plunk all the ingredients in the food processor and whirl away. That
will turn this into a bright green, homogenous sauce instead of what it should be: a tart, garlicky
vinaigrette enriched with loads of parsley.
A Stitch in Time: Double the recipe; it will keep in the refrigerator for up to 5 days. It is delicious
on everything from plain white rice and boiled potatoes to hamburgers and sautéed salmon steaks.
Chef
