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Grilled Short Ribs with Lemon and Parsley

Grilled Short Ribs with Lemon and Parsley

For the ideal ratio of browned, smoky exterior and rosy-red flesh, ask your butcher for the thickest short ribs he’s got.


  • 3 English-style bone-in beef short ribs (about 3½ lb.)
  • Kosher salt and freshly ground black pepper
  • 1 medium sweet onion (such as Vidalia), thinly sliced
  • ½ cup chopped fresh flat-leaf parsley, plus leaves for serving
  • Flaky sea salt (such as Maldon)
  • 1 teaspoon finely grated lemon zest

Recipe Preparation

  • Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and ½ cup chopped parsley; toss to coat. Cover and chill at least 3 hours.

  • Let ribs sit at room temperature 1 hour before grilling.

  • Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off). Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15–20 minutes.

  • Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5–10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.

  • Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.

  • DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

,Photos by Christopher Testani

Nutritional Content

Calories (kcal) 1120 Fat (g) 99 Saturated Fat (g) 37 Cholesterol (mg) 180 Carbohydrates (g) 13 Dietary Fiber (g) 1 Total Sugars (g) 8 Protein (g) 43 Sodium (mg) 110Reviews Section

Watch the video: Why You Must Grill Short Ribs Prime Time (June 2021).