Grilled Beef Short Ribs that don’t just taste good, they stop conversation for a second. The beef soaks up the marinade to deliver both sweet and savory flavors. The edges char just enough to make you chase that crispy bite, while the inside stays tender and juicy. Whether you’re new to grilling beef short ribs or already obsessed, this version hits all the right notes for your next cookout.
When I tested this recipe, I kept coming back to one thing — simplicity wins.
A good marinade, a hot grill, and a little patience are all you need to transform humble short ribs into something worthy of a Saturday night dinner.
In my kitchen, we love serving these alongside my Blackstone Brussels Sprouts or Crispy Roasted Shaved Brussels Sprouts for a little contrast. And if you’re looking to go all-in on grill night, finish things off with my Blackstone French Fries — because crispy potatoes and beef short ribs on the grill are a match made in heaven.
Let’s Talk Ingredients
I used English cut short ribs because that is what I could find at my local grocery store. If you are using English cut, go for the thinner cut ones if you have the option. Flanken cut will also work beautifully, perhaps even better because they are thinner. Boneless short ribs are also an option, but you will want to shorten the cook time and use an instant-read thermometer to ensure your perfect cook.
I’ve tested this with both regular and low-sodium soy sauce, and either works fine. If you’re avoiding soy, coconut aminos give a slightly sweeter finish, and tamari is great when you are gluten-free.
Fresh ginger is always my go-to; jarred ginger works in a pinch, but it doesn’t have quite the same kick. It takes very little effort to peel and mince fresh ginger; I recommend peeling with a spoon.
Step by Step
See the recipe card below for the full recipe.
Tips & Tricks for Grilled Beef Short Ribs
Uneven cooking
Short ribs aren’t uniform. Some are fatty, some lean, some bone-heavy. When you grill beef short ribs, that’s part of the game. What I don’t do? Throw them all on blazing heat and walk away. I sear each side, then slide them to indirect heat. That keeps the inside tender while still giving that charred crust we’re all after.
Burnt outside, raw inside
This is the heartbreak of grilling beef short ribs too hot, too fast. High heat gives you gorgeous sear marks, but if you don’t move them to the cooler zone, you’ll end up with a burnt shell and a stubborn center. I keep mine on medium-high for 4 to 5 minutes per side, then finish over lower heat for about 10 to 15 minutes. This delivers short ribs slightly over medium-rare, closer to medium, which is how we like it.
Flare-ups
Short ribs are fatty, that’s why they taste so good! All that fat dripping into the flame can turn your “grilled beef short ribs” into smoke bombs. I keep a spray bottle of water near the grill and move the ribs off direct heat if I see flames flaring too high. My son laughs every time I do the “grill dance,” but it saves dinner.
Grilled Beef Short Ribs
Equipment
- Grill
Ingredients
- 3 pounds beef short ribs
- ½ cup soy sauce
- ¼ cup beef broth
- ¼ cup light brown sugar
- 2 tablespoons sesame oil
- 1 tablespoon minced fresh ginger
- ½ teaspoon garlic powder
- ½ teaspoon salt sea salt or kosher salt
- For garnish: flaky salt sesame seeds, and scallions
Instructions
- Place the short ribs in a shallow dish.
- In a large measuring cup, combine the soy sauce, broth, brown sugar, sesame oil, ginger, garlic powder, and salt. Stir to combine and pour over the ribs.
- Let sit at room temperature for one hour, or refrigerate overnight.
- Remove from the marinade and pat dry with paper towels.
- Preheat your grill to medium-high heat, about 450°F. If you have a gas grill with two-zone control, heat the other side to 350°F. Alternatively, set up for indirect heat.
- Cook on medium-high heat for about 4 to 5 minutes per side. Move to the cooler side, or to indirect heat, and cook for another 10 to 15 minutes.
- Rest for 10 minutes before serving.
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