Grill-Roasted Beef Short Ribs with Mustard Glaze
April 28, 2021 • 0 comments
Beef short ribs are a delicious and meaty cut that are easy to make yet special enough for guests!
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (2 Tbsp) Kosher Salt
- (1/4 Cup + 1 Tbsp) Brown Sugar - packed
- (2 tsp) Black Pepper
- (2 tsp) Ground Cumin
- (2 tsp) Garlic Powder
- (1 1/4 tsp) Paprika
- (1/4 tsp) Cayenne Pepper
- (5 lbs) Beef Short Ribs
- (1/2 Cup + 2 Tbsp) Red Wine Vinegar
- (1/2 Cup) Dijon Mustard
Directions
- FOR THE SPICE RUB: combine kosher salt, 1 Tbsp brown sugar, black pepper, cumin, garlic powder, paprika and 1/8 tsp cayenne pepper in bowl. Set aside 1 tsp rub for glaze.
- FOR THE GLAZE: whisk together Dijon mustard, 1/2 cup red wine vinegar, 1/4 cup brown sugar and reserved 1 tsp of the spice rub and 1/8 tsp cayenne pepper in a small bowl.
- FOR THE SHORT RIBS: Adjust oven rack to middle position and pre-heat oven to 300 degrees. Sprinkle ribs with spice rub, pressing into all sides of ribs. Arrange ribs, bone side down, in a 9 by 13 inch baking dish, placing thicker ribs in center. Sprinkle 2 Tbsp vinegar evenly over ribs. Cover baking dish tightly with aluminum foil. Bake until thickest ribs register 165 to 170 degrees, 1 1/2 to 2 hours.
- FOR A CHARCOAL GRILL: Open bottom vent halfway. Arrange 2 quarts unlit charcoal into steeply banked pile against 1 side of grill. Light large chimney starter half filled with charcoal (3 quarts). When top coals are partially covered with ash, pour on top of unlit charcoal to cover one-third of grill with coals steeply banked against side of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all burners on high, cover and heat grill until hot, about 15 minutes. Leave primary burner on medium and turn off other burners. Adjust primary burner as needed to maintain grill temperature of 275 to 300 degrees.
- Clean and oil cooking grate. Place short ribs, bone side down, on cooler side of grill about 2 inches from flames. Brush with 1/4 cup glaze. Cover and cook until ribs register 195 degrees. 1 3/4 to 2 1/4 hours, rotating and brushing ribs with 1/4 cup glaze every 30 minutes. Transfer ribs to large platter, tent loosely with foil and let rest for 5 to 10 minutes before serving.
