• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Fine Foods Blog
  • Home
  • About Me
  • Recipes
  • Travel
  • Work With Me
  • Shop
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • Work With Me
  • Travel
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • Work With Me
    • Travel
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Dish Recipes » Grilled Beef Short Ribs with Quick Pickles

    Grilled Beef Short Ribs with Quick Pickles

    Published: Jul 20, 2019 · Modified: Dec 8, 2022 · by Debra with Leave a Comment · 1642 words. About 9 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This easy grilled beef short ribs recipe with a lemongrass-chile sauce and quick pickles will have dinner on the table in less than an hour.

    Grilled beef short ribs on a white plate topped with quick pickles.

    This post contains affiliate links. If you purchase products through my links, I may be compensated. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    Yes! You can grill beef short ribs! Aren't you excited? I'm excited. Well, why wouldn't I be? Having a new idea for something to throw on the grill is always a good thing.

    And the word "throw" here applies to everything in this recipe. Yes, you are making three components, but for the sauce/marinade, you're just throwing everything into the blender, for the pickles, you're just throwing them into a bowl of vinegar on the counter for a few minutes. Throw the marinade on the meat and throw the meat on the grill. Then just throw down, because these grilled beef short ribs are outta sight!

    Jump to:
    • Why you should make it
    • Ingredients
    • Instructions
    • FAQ
    • What to serve on the side
    • More griling recipes
    • More beef recipes
    • Recipe

    Why you should make it

    This is the perfect summer grilling recipe - it's easy, it's fast, it's spicy, it's beefy - what more do you want from me, here?

    Do you crave spicy in the summer? It makes you sweat, which cools you down. Or so they say. I crave spicy pretty much all the time. Am I always hot? Maybe. This easy, spicy marinade has just enough heat, balanced with bright ginger and lemongrass. Just thinking about it has cooled me off already.

    And pickles! I can never get enough pickles. You can make these in about 5 minutes, and they are the perfect thing to cut through the richness of the grilled short ribs. Sprinkle a few on top, or maybe you'll just go ahead and eat all of them. I would.

    Lemongrass, fresno chiles, garlic, and ginger on a wooden surface.

    Ingredients

    • Flanken cut short ribs: For this recipe, you'll need beef short ribs cut "flanken style". This means that they are cut across the bone, so they are long and thin, instead of the short, fat English cut variety. You can find them in your butcher's case or order them from Snake River Farms like I did. It's important to me that the meat I buy is high quality and sustainably raised. I want to feel good about it. And I feel good about Snake River Farms. Secondly, you can feel good buying it, knowing that they practice sustainable farming and responsible animal handling, and they even donate meat to hungry families in their community. Find out more about their sustainable practices and commitment to quality on their website.
    • Red Fresno chiles: Fresno chiles are about the same spice level as jalapeños, but they are fruitier.
    • Lemongrass: Don't be afraid of the lemongrass stalks! It is really easy to work with and full of beautiful flavor and aroma.
    • Ginger: Use fresh ginger, not the frozen cubes which have additives.
    • Garlic
    • Brown sugar
    • Sesame oil: This oil adds a great nutiness but is very strong so we only need a small amount.
    • Unseasoned rice vinegar: Be sure to get unseasoned rice vinegar, as seasoned has sugar and salt added to it.
    • Persian cucumbers: I love these tiny cucumbers! If you can't find them, use English cucumbers and remove the seeds.
    • Sugar
    • Kosher salt
    Two small cucumbers sit to the left of a small jar of pickles.

    Instructions

    Adapted from Bon Appétit

    Prep the short ribs:

    Beef short ribs in a glass casserole dish with salt on top.

    Place the beef short ribs in a glass casserole dish. Season with salt. Leave them out of the fridge to come to room temperature, at least 15 minutes, and up to two hours.

    Make the quick pickles

    A glass bowl on a wooden surface containing vinegar and sugar to make pickles.

    Whisk together the vinegar, salt and sugar.

    Sliced Persian cucumbers and two whole Persian cucumbers on a wooden cutting board.

    Thinly slice about 3 Persian cucumbers to equal about 1 cup.

    Pickled Persian cucumbers in a glass bowl on a wooden surface. A whole cucumber is on the left, a whisk is on the right.

    Add cucumbers to the vinegar mixture and stir. Let sit for 10-15 minutes to take on the flavor of the vinegar. You can gently squeeze them with your hands to speed up the process if you want, but don't crush or mangle them!

    Make the lemongrass-chile sauce

    Lemongrass stalks on a wooden surface.

    Trim the tops off the lemongrass down to the tender part toward the bottom of the stem.

    Diced lemongrass on a wooden surface.

    Remove the tough outer layers, and roughly chop it.

    Red Fresno chiles, sliced in half and seeds removed, in a wooden bowl.

    Slice the chiles in half and remove the seeds and ribs.

    Sliced ginger in a wooden bowl.

    Peel the ginger, and slice it into rounds.

    A small food processor containing ginger, lemongrass and chiles, ready to be puréed.

    Place all of the ingredients into a blender or food processor and purée until smooth.

    Lemongrass chile sauce in a wooden bowl.

    I used my Cuisinart mini food processor to make the sauce in this photo, but doing it in the blender will make it smoother. Either works fine, just a difference in texture.

    Beef short ribs in a glass casserole dish marinating in lemongrass chile sauce.

    Coat the short ribs with the chile sauce and allow to marinate for about 15 minutes.

    Meanwhile, heat your grill to medium high. Short ribs have a lot of fat, so make sure you don't get the heat too high or you'll get flare ups.

    Place the short ribs on the grill and cook to medium-rare. If you are using flanken short ribs from the grocery store, they are likely very thin. These may only need 2 -3 minutes per side.

    The short ribs I cooked were about an inch thick, so I cooked them about 4 - 5 minutes per side to get to medium-rare.

    FAQ

    What temperature should grilled beef short ribs be cooked to?

    You can grill short ribs just like a steak. Cook to 130 degrees F for medium rare. Don't over cook or this cut will get tough.

    Is flanken the same as short ribs?

    Short ribs can be cut two different ways: English which are cut between the bones, or flanken. Flanken means they are cut across the bone, so instead of having short, thick pieces of meat with one bone, you have a longer, flatter piece of meat with a row of small bones on one side. Flanken means the short rib looks more like a steak.

    Do you need to oil the grill grates?

    This is a heated topic!! It seems like every recipe you read lately, they say to oil the grates. Here's what I think: NO. From my personal experience, that oil is just gonna burn right up the second it hits the grates, and do you no good whatsoever. If there is any oil in the marinade, this might help keep food from sticking, but there's no guarantee - turkey burgers gonna do what turkey burgers gonna do...stick.

    What can you do to keep short ribs from sticking to the grill?

    The number one rule is: let it sit until it releases!! Generally, when any food - veggies, meat, etc., is ready to flip, it will "release" from the grill grates. If you try to flip and it's still sticking, don't force it, just give it another minute or two and check again. And be sure to start with grill grates that are clean.

    What to serve on the side

    • Strawberry Arugula Salad with Basil and Mint is a great way to start.
    • Keep the smoky flavors going with Charred Broccoli with Calabrian Chili Paste and Lemon Yogurt Sauce.
    • Peach crumble makes an excellent summer dessert.

    More griling recipes

    • Grilled Pork Tenderloin with Chimichurri Sauce will give you a taste of Argentina.
    • Grilled Halibut with Almond-Orange Mole - this is a quick mole sauce with just a few ingredients, not complicated.
    • Grilled Turkey Burgers are simplicity at its finest.
    • Roasted Vegetable Salad with Charred Lemon Vinaigrette will blow your mind by using whole grilled lemons in the dressing.

    More beef recipes

    • Pomegranate and Red Wine Braised Short Ribs use English cut short ribs and make a hearty yet elegant winter meal.
    • Make a Cast Iron Skillet Steak any time of year, it's ready in minutes!

    Recipe

    Grilled beef short ribs on a white plate topped with quick pickles.

    Grilled Beef Short Ribs with Quick Pickles

    This easy grilled beef short ribs recipe with a lemongrass-chile sauce and quick pickles will have dinner on the table in less than an hour.
    3.86 from 7 votes
    Print Pin Rate
    Course: Main Course, Main Dish, summer recipe idea
    Cuisine: bbq, grilling, summer grilling
    Keyword: Easy grilled short ribs with a spicy marinade
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Resting Time: 5 minutes
    Servings: 4
    Calories: 618kcal

    Equipment

    • mixing bowls
    • whisk
    • mini food processor

    Ingredients

    • 3 lbs short ribs cut flanken style, across the bone

    Lemongrass- Chile Sauce

    • 4 red Fresno chiles roughly chopped
    • 3 lemongrass stalks, roughly chopped bottom part only, outer layers removed
    • 1 3-inch piece of ginger
    • 3 garlic cloves smashed
    • 1 tablespoon brown sugar
    • 1 teaspoon toasted sesame oil
    • ¼ cup vegetable oil canola or grapeseed
    • 3 tablespoon unseasoned rice vinegar

    Quick Pickles

    • 1 cup sliced Persian cucumbers
    • ½ cup unseasoned rice vinegar
    • 1 tablespoon sugar
    • 1 teaspoon salt
    Prevent your screen from going dark

    Instructions

    Quick Pickles

    • Whisk together the vinegar, sugar and salt.
    • Slice the Persian cucumbers in to thin rounds and add to vinegar mixture.
    • Allow to sit at room temperature for at least 15 minutes. You can squeeze the cucumbers gently with your hands to speed up the pickling process.
    • Pickles can be stored in the fridge for up to two months.

    Lemongrass-Chile Sauce

    • Trim the tops off the lemongrass down to the tender part toward the bottom of the stem. Remove the tough outer layers, and roughly chop it.
    • Slice the chiles in half and remove the seeds and ribs.
    • Peel the ginger, and slice it into rounds.
    • Place all of the ingredients into a blender or food processor and purée until smooth.

    Prep the short ribs:

    • Place the beef short ribs in a glass casserole dish. Season with salt, and let sit at room temperature for at least 15 minutes and up to two hours.
    • Coat the short ribs with the chile sauce and allow to marinate for about 15 minutes. Meanwhile, heat your grill to medium.
    • Place the short ribs on the grill and cook to medium-rare. Depending upon the thickness of the short ribs, 2 - 5 minutes per side for medium-rare.

    Notes

    • Be sure to purchase "flanken style" short ribs that are cut across the bone. I ordered the short ribs in this recipe from Snake River Farms.
     
    This post contains affiliate links. If you purchase products through my links, I may be compensated. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 
     

    Nutrition

    Calories: 618kcal | Carbohydrates: 13g | Protein: 49g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 147mg | Sodium: 750mg | Potassium: 1106mg | Fiber: 1g | Sugar: 9g | Vitamin A: 455IU | Vitamin C: 66.1mg | Calcium: 34mg | Iron: 6.2mg

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    More Main Dish Recipes

    • Ukranian Cabbage Rolls (Holubtsi)
    • Pomegranate & Red Wine Braised Short Ribs
    • Vegetarian Eggplant Lasagna
    • Low Country Boil

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Fresh Cranberry Relish
    • Tricolore Salad
    • Basler Brunsli
    • Cranberry Pecan Dark Chocolate Bark

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

    More about me →

    Subscribe To My Enewsletter

    Get my new, and tried and true, recipes delivered to your inbox! Subscribe now!

    Gluten Free Recipes

    • Dill Pickle Dip
    • Goat Cheese Mashed Potatoes
    • Maple Roasted Acorn Squash
    • Chipotle Sweet Potato Gratin

    Search more gluten-free recipes

    Trending Recipes

    • Salt Baked Fish
    • Boneless, Skinless Chicken Thighs with Garlic, Capers, and Lemon
    • Campari and Soda
    • One Pan Chicken Thighs with Mushrooms and White Wine

    Chocolate Recipes

    • Gluten Free Triple Chocolate Cookies
    • Gluten Free Chocolate Ganache Tart
    • Chocolate Mousse Recipe
    • Gluten Free Almond Flour Brownies

    French Recipes

    • Romaine Hearts Salad with Blue Cheese, Pears, and Pecans
    • Mussels in White Wine Sauce (Moules Marinières)
    • French Hot Chocolate (Chocolat Chaud)
    • Eggs en Cocotte (Baked Eggs)

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclosure
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Fine Foods Blog