Grilled Beef Short Ribs with Quick Pickles

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

Grilled Beef Short Ribs with Quick Pickles

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

Cook Time: 15

Resting Time: 5

Servings:

Calories: 618kcal

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.

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Equipment

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

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.

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