Grilled & Braised Rack of Beef Short Ribs

Grilled & Braised Rack of Beef Short Ribs

Grilled & Braised Rack of Beef Short Ribs

1 hrs
3 hrs

Warm your family’s hearts and bellies with this Grilled & Braised Rack of Beef Short Ribs recipe. Low and slow is the key to this hearty beef dish, reminiscent of an osso buco. The ribs are braised with fresh vegetables, red wine and beef broth. The beef juices combine with the flour in the dry rub to make a rich gravy. And best of all, the whole meal is ready at the same time. What could be easier?


For the Ribs

  • 1 rack of beef short ribs

For the Rub

  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh oregano
  • kosher salt to taste
  • black pepper to taste

For the Veggies

  • seasonal vegetables
  • 1 cup beef stock
  • 1 cup hearty red wine


Step 1 Of 13
Take ribs out of refrigerator about an hour before grilling. Remove rib membrane from the underside, rinse with lukewarm water and dry with paper towels.
Hot Tip
To remove the membrane, slide the tip of a paring knife underneath the membrane next to the first bone. Grab the membrane with a paper towel and peel it away from the ribs.
In a small bowl, combine flour, brown sugar, thyme, oregano, salt and pepper.
Apply the mixture to both sides of the ribs. Work in with your hands to ensure that the rub sticks to the ribs.
Rest ribs on the counter to bring them to room temperature.
Clean and prep vegetables. Submerge in water to prevent browning.
Preheat grill to 250°F with <a href="">direct and indirect heat zones</a> .
Spritz the ribs with oil and place rack on clean, hot grates.
Hot Tip
The outside color should be darker than peanut butter, but not as dark as chocolate.
Turning with <a href="">tongs</a> , brown ribs on both sides, about 5 to 15 minutes per side.
Once they’re browned, remove from grill and place ribs in a <a href="">roasting pan</a> , cutting the rack in half to fit, if necessary.
Add vegetables, wine and beef stock to the pan. Place the pan (uncovered) on the grill grates over direct heat until the liquid is hot.
Cover the pan with foil and move it to the indirect heat zone. Close the lid and cook until the internal temperature reaches 203°F on an <a href="">instant-read thermomete</a> , 2 to 3 hours. Add more stock, as needed.
Remove the rib rack and slice between the bones into individual ribs.
Hot Tip
The fat from the ribs, along with the flour and beef stock, will form a rich, dark gravy.
Plate with the vegetables, top with the gravy and enjoy.
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