Darned Good Boneless Short Ribs

Darned Good Boneless Short Ribs: A Grilling Revelation

For years, I subscribed to the belief that short ribs were strictly a braising affair. The image of tender, fall-off-the-bone meat, slowly simmered in a rich broth, was firmly cemented in my culinary mind. The idea of grilling them seemed almost sacrilegious, a reckless disregard for the inherent deliciousness of this cut of beef. But as I embarked on a recent cookbook project, a culinary obsession took root – mastering the art of the perfectly grilled, boneless short rib.

My journey began with an unexpected obstacle: the connective tissue. Boneless short ribs often retain this tough, sinewy material, clinging to the meat like a stubborn, unwelcome guest. I discovered, often the hard way, that this tenacious tissue is the enemy of a tender, juicy grilled short rib. It's a battle against chewiness, and trust me, this tissue is formidable – tougher than a pair of well-worn hiking boots that have tackled some unforgiving terrain.

The solution? Diligent trimming. A sharp knife and a steady hand are essential. Once this unwanted element is removed, the grilling process itself becomes surprisingly straightforward. It's all about patience and careful attention to detail. The goal is to achieve that beautiful, caramelized exterior without overcooking the interior, ensuring that the meat remains gloriously pink and tender. That perfect balance between crisp outside and juicy inside is a culinary dance of timing and temperature. Too much heat and you'll have tough chewy meat, undercook and you risk the possibility of food borne illness.

The secret to success lies in a simple rub, a carefully crafted blend of sugars, spices, and just a touch of heat. This mixture, applied liberally to the ribs, provides a delicious flavor base and assists in the caramelization process. Think of it as a flavorful armor protecting your meat and assisting in the development of a wonderful char.

I’ve served my Darned Good Boneless Short Ribs with several side dishes, each one complementing the richness of the meat in its own unique way. Creamy mashed potatoes provide a comforting counterpoint to the smoky char. Pinto beans, simmered with garlic and cilantro, offer a vibrant, herbaceous touch. And grits, creamy and slightly salty, absorb the delicious rendered juices, adding a wonderful layer of flavor. This recipe is truly delightful, and with the right sides, it can be a wonderful and impressive centerpiece for your dinner.

Beyond the main course, this recipe offered a delightful bonus. The seasoning mixture makes more than enough for the ribs, leaving you with an abundance of flavorful rub. Don't let it go to waste! It's fantastic sprinkled over beef brisket, pork chops, pork tenderloins, or, of course, more ribs. Store the leftover rub in an airtight container, and it will remain vibrant and flavorful for up to two months, ready to elevate your next grilling adventure. So, ditch the braising pot and embrace the thrill of the grill – your taste buds will thank you.

This recipe is more than just a method of cooking short ribs; it's a testament to the joy of culinary exploration and the reward of overcoming a challenge. From my initial skepticism to the triumphant creation of perfectly grilled short ribs, this dish embodies a culinary journey worth taking. It's a recipe I eagerly share, knowing it will inspire others to venture beyond their established culinary comfort zones and discover the potential of seemingly simple ingredients. So gather your ingredients and prepare to be amazed by the culinary magic that awaits.

Pro Tip: When purchasing boneless short ribs, carefully inspect them for any remaining connective tissue. Removing this tissue before seasoning and grilling makes all the difference in achieving that melt-in-your-mouth tenderness.

Serving Suggestions: I highly recommend serving these ribs with a side of creamy mashed potatoes or polenta. Both provide a lovely textural contrast and soak up the rich juices from the meat. For those looking for a lighter side, a simple salad with a bright vinaigrette would also pair well.

Step-by-step

• In a medium bowl, blend together both sugars, the paprika, salt, pepper, granulated onion, and cayenne. Sprinkle the short rib pieces liberally with this mixture until coated on all sides. Let sit at room temperature for about 30 minutes.
• Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
• Place the beef ribs on the grill, close the lid, and reduce the heat to medium. Turn the ribs every 3 to 5 minutes or so, so that every side gets slightly caramelized, 15 to 20 minutes total. (If your short rib pieces are small, it won't take quite this long.) The ribs should yield easily to the touch, not unlike a medium-rare steak or the way the tip of your nose feels. Reduce the heat a little more and brush the ribs with the sauce. Cover the grill and let cook for a minute or two for the sauce to set up, and then continue to turn and brush until all sides of the ribs have been glazed. Remove to a platter and let sit for 5 to 10 minutes, covered with foil. Serve.