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My Grilled Short Ribs recipe is a guaranteed show-stopper! Deeply flavorful and tender, these grilled short ribs are perfect for a backyard BBQ or fun family dinner.
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Grilled Beef Short Ribs
Grilling out is a big deal at my house. We love to try all kinds of different recipes, like Grilled Pork Butt, Portuguese Beef Skewers, or Sirloin Cap Steak! I’ve even tried Grilled Crab Legs (they are delicious!).
My favorite part about cooking on the grill is everything you make on it is guaranteed to have so much flavor, so you can always use simple ingredients for excellent results. I’m excited to show you how to cook beef short ribs on the grill!
That is what truly sets this grilled beef short ribs recipe apart. The ingredients are simple, but the flavors are out of this world. I guarantee you will love this recipe for boneless short ribs! Everyone will be coming back for seconds of this easy grilling recipe!
Ingredients
You will not believe how simple this recipe for grilled beef short ribs is! You will only need the following ingredients:
- Boneless beef short ribs (about 2 lbs. total)
- Best Dry Rub for Steak or Best Dry Rub for Ribs or simple Kosher salt and pepper
- Butter for melting on top of the short ribs after grilling
How to Cook Short Ribs on the Grill
- In a bowl, mix your seasoning ingredients. You can use either my Dry Rub Recipe or salt and pepper.
- Sprinkle the seasoning mixture on to your short ribs of beef.
Pat down to ensure the seasonings stay on while grilling and to encourage the beef to soak up all of that delicious flavor. - How to grill beef short ribs: Place the seasoned beef short ribs on the grill grates on medium-high heat for 8-10 minutes, flipping halfway.
- Melt a pat of butter on top of each boneless short rib, serve, and enjoy!
Optional: brush the top with barbecue sauce and add chopped green onions!
Grilling short ribs is easy and takes hardly any time. And, oh, do they smell amazing when they’re cooking! Your neighbors will wonder what that incredible smell is.
It is always a toss-up between this recipe and my grilled pork ribs at our house. My baby back ribs recipe is also out of this world!
What to Look for When Buying Short Ribs
The key to choosing beef short ribs that melt in your mouth is to always look for specks of marbling. Those little pockets of fat will enhance your eating experience. It will be a difference between good short ribs and amazing short ribs!
Remember to always cut short ribs against the grain! This will make a huge difference in the tenderness of this meat.
How to Season Short Ribs
For seasoning your short ribs of beef, you can use either a simple salt and pepper mixture or my Bold Rib Rub Recipe with Brown Sugar, or my favorite dry rub recipe.
Simple is best when it comes to beautiful cuts of beef like this! I love my dry rub recipe because it’s easy to mix, simple, and so flavorful.
FAQ
Store beef short ribs for up to 3 to 4 days in the refrigerator. They are best kept in shallow, air-tight containers or wrapped tightly with plastic wrap or aluminum foil.
Yes, you can freeze beef short ribs! Store in air-tight containers, freezer bags, freezer wrap, or aluminum foil.
If you want to be extra sure they freeze well, wrap them in foil or freezer wrap first, then add to a freezer bag or air-tight container.
Cooked short ribs will freeze well for up to 3 months, but I guarantee you will eat them before then.
Beef short ribs grill best over medium-high heat for 8-10 minutes, flipping halfway through. This produces a beautiful sear and juicy, perfectly cooked medium-rare middle.
Side Dishes for Grilling Short Ribs
More Short Ribs Recipes
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Recipe
Easy Grilled Short Ribs
Ingredients
- 6 boneless beef short ribs about 2 lbs. total; for best results, use Certified Angus Beef ® brand
- 4 Tbsp. Dry Rub for Steak or 2 Tbsp. each salt and pepper
- Butter for melting on top of the short ribs after grilling
Instructions
- In a bowl, mix your seasoning ingredients. You can use either 4 Tbsp. of my Dry Rub Recipe (linked in ingredients) or 2 Tbsp. salt and 2 Tbsp. pepper.
- Sprinkle the seasoning mixture on to your short ribs of beef.Pat down to ensure the seasonings stay on while grilling and to encourage the beef to soak up all of that delicious flavor.
- Grill on medium high heat for 8-10 minutes, flipping halfway.
- Melt a pat of butter on top of each boneless short rib, serve, and enjoy!
Video
Notes
- For best results, allow your beef to come to room temperature before grilling. Leave them out for 30 minutes before grilling and they will reach room temperature.
- Be sure to pat down your seasonings to really cover the beef. This will give you the best flavor!
stephanie says
Beef ribs are my all time favorite, I always like trying out new ribs recipes.
Em Beitel says
Thanks so much, Stephanie! We hope you love it!
Kristin says
Great recipe! I love how easy it is to throw together yet it looks like the flavor is fantastic. Can’t wait to try this on our grill this weekend!
Em Beitel says
Thank you so much, Kristin! We hope you love it!
Erika says
My mouth is watering my looking at your pics. These short ribs look so good! I love the butter on top too for extra flavor.
Em Beitel says
Thank you so much, Erika! Agreed. The butter really adds an extra level of flavor!
Charla says
I can’t wait to try this recipe. It looks great and I don’t need an excuse to eat beef.
Em Beitel says
Thank you so much, Charla! We hope you love it!
Mick says
Question: what cut of short beef ribs are you using in your recipe. My experience with beef short ribs is low/slow. If not tough eating. Yours look delicious for grilling. Would love to try, it not with the ones I use. Thank you
Isabel Laessig says
Hi Mick! I used boneless short ribs for this recipe, I believe chuck. Look for short ribs with a good amount of white marbling running through the meat, and they will be so tender off of the grill. Cut them across the grain for best results, and I always like to slice thinly – they’re more tender that way, too. Enjoy!
Steve B says
When adding butter while the steaks rest, should I use salted or unsalted butter?
Thanks,
Steve
Isabel Laessig says
Hi Steve! You could use either – that’s totally up to your preference. If you gave the steaks a good salt before cooking them, I would recommend using unsalted, however.