Grilled Short Ribs with Lemon and Parsley
Tender English-style beef short ribs marinated in a bright citrus mixture with onions and parsley, then grilled to perfection and finished with fresh lemon zest. The meat is sliced against the grain for the perfect texture.
Ingredients
- •3 whole English-style bone-in beef short ribs (about 3 1/2 pound)
- •1 to taste Kosher salt, freshly ground pepper
- •1 medium sweet onion
- •¾ cup fresh orange juice
- •⅓ cup fresh lime juice
- •⅓ cup olive oil
- •½ cup chopped fresh flat-leaf parsley
- •1 to taste Flaky sea salt
- •1 teaspoon finely grated lemon zest
Cooking Instructions
- 1.
Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.
5 min
- 2.
Cover and chill at least 3 hours.
180 min
- 3.
Let ribs sit at room temperature 1 hour before grilling.
60 min
- 4.
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).
15 min
- 5.
Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15-20 minutes.
20 min
- 6.
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.
20 min
- 7.
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.
10 min
- 8.
Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.
