Barbecued Beef Short Ribs

By amt2mf

nutrition facts:Calories265 Total Fat (g)16 Saturated Fat (g)5, Monounsaturated Fat (g)4, Cholesterol (mg)51, Sodium (mg)318, Carbohydrate (g)2, Total Sugar (g)1, Fiber (g)1, Protein (g)26, Vitamin C (DV%)15, Calcium (DV%)7, Iron (DV%)13

Ingredients

• 4 lb. beef flanken-style short ribs, cut across the ribs into 1-1/2-inch-thick slices
• 2 Tbsp. red wine vinegar
• 1 recipe Lemon-Cilantro Gremolata (recipe below)

Details

Servings 8
Preparation time 25mins
Cooking time 37mins

Preparation

Step 1

1. Trim any surface fat from ribs. Rub all surfaces of the ribs generously with salt and pepper. Put ribs in a large baking dish that fits them all in a single layer. Drizzle vinegar over both sides of ribs. Marinate ribs, at room temperature for up to 1 hour or in the refrigerator for up to 4 hours, turning occasionally. (This longer marinating time may make the surface of the ribs turn gray in spots. That is fine and the discoloration will disappear when they are grilled.)

2. Preheat grill to medium-high. Grill ribs, covered, about 6 minutes per side, turning once, until well browned. If ribs flare up as you grill, move them temporarily to a cooler area on the grill. The ribs should be just a touch rarer than medium-anything less and they will be very chewy. Let rest 4 minutes before serving. Sprinkle with Lemon-Cilantro Gremolata.

Lemon-Cilantro Gremolata: In a small bowl combine 1/4 cup chopped yellow sweet pepper, 2 tablespoons snipped fresh cilantro and 1 tablespoon finely shredded lemon peel.

Make with Flank Steak: Score 2 lb. flank steak on both sides. Sprinkle with salt and pepper and marinated as directed in main recipe. Grill directly over medium heat for 17 to 21 minutes or until medium (160 degrees F), turning once halfway through.