From America's Test Kitchen Season 13: Short Ribs and Chops Hit the Grill
Beef short ribs are a meaty cut that can require a lot of time and tending on the grill. We began our short ribs recipe with a simple spice rub and jump-started the process by giving the ribs a pit stop in the oven. In a foil-covered baking dish, the fat rendered off the ribs, and the tough, chewy collagen began to transform into moisture-retaining gelatin. Then we headed out to the grill to complete the cooking while lacquering on one of our flavorful glazes.
With all their flavorful, well-marbled meat, short ribs seem perfect for the grill. The problem? Getting the texture just right—without having to constantly fiddle with the fire.Watch the Video
Serves 4 to 6
Make sure to choose ribs that are 4 to 6 inches in length and have at least 1 inch of meat on top of the bone.