GRILLED BEEF RIBS - FULL SIZE & SHORT
Beef ribs are the largest of all ribs, each measuring 8 to 10 inches long. They are what are left over when the butcher cuts out a rib roast. There are 7 ribs to each side of beef. The secret to great beef ribs is to cook them slow. This makes it tender and flavorful. You should probably use a drip pan to prevent flare-ups because beef ribs have a lot of fat that will burn quickly.
Prep Time: 20 minutes - Cook Time: 1 hour, 30 minutes
Ingredients: 4 pounds beef short ribs, 1/2 cup dry red wine, 1/4 cup soy sauce, 2 tablespoons vegetable oil, 3 cloves garlic, minced, 1/2 teaspoon thyme, 1/2 teaspoon black pepper.
Preparation:In a non-reactive bowl combine everything but the ribs. Mix well. Place the ribs in a shallow baking dish and pour the marinade over them. Make sure the ribs are evenly coated. Refrigerate for a two to four hours. Preheat grill and prepare for indirect grilling. When the grill is hot remove ribs from marinade and place on grill to cook indirectly. Discard marinade. Cook for 1 to 1 1/2 hours turning every 15 minutes.
Prep Time: 20 minutes - Cook Time: 1 hour, 30 minutes
Ingredients: 4 pounds beef short ribs, 1/2 cup dry red wine, 1/4 cup soy sauce, 2 tablespoons vegetable oil, 3 cloves garlic, minced, 1/2 teaspoon thyme, 1/2 teaspoon black pepper.
Preparation:In a non-reactive bowl combine everything but the ribs. Mix well. Place the ribs in a shallow baking dish and pour the marinade over them. Make sure the ribs are evenly coated. Refrigerate for a two to four hours. Preheat grill and prepare for indirect grilling. When the grill is hot remove ribs from marinade and place on grill to cook indirectly. Discard marinade. Cook for 1 to 1 1/2 hours turning every 15 minutes.
