Ingredients Beef Grilled Boneless Short Ribs with Scallion-Sumac Gremolata 1 Review Typically cooked low and slow, these boneless short ribs get perfectly tender on the grill. A quick brush with fish sauce adds a layer of umami, while the brown sugar rub provides a shortcut to charred flavor. Thinly sliced and topped with a charred scallion gremolata, they’re right at home on your late-summer plate. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award for "Mississippi Chinese Lady Goes Home to Korea" and a cookbook award for The New Way to Cook Light. She is now a freelancer specializing in recipe development, writing, and video. Ann lives in Birmingham, Alabama, with her husband, their 13-year-old twin boys, one big dog, and one little dog.Experience: Before Ann became a food editor, she taught English at Mississippi State University. Ann translated her experience as an instructor into a career teaching people how to be better at cooking healthy food during her 20-year tenure at Cooking Light. She was nominated for a James Beard Award for her feature "7 Simple Ways to Become a Better Cook" in 2014. Ann is now a freelance recipe developer, food writer, and video content producer pursuing new opportunities to share her expertise in healthy cooking, love of the South, and passion for food and drink. As a mother of two boys and the primary cook for her family, she wants to set them up with good patterns of eating that will take them through to adulthood.Education: Ann is a graduate of Mississippi State University. She holds a Bachelor of Arts in English Language and Literature and a Master of Arts in English. Food & Wine's Editorial Guidelines Updated on July 31, 2020 Print Rate It Share Share Tweet Pin Email Photo: Eric Wolfinger Total Time: 45 mins Yield: 4 Ingredients 1 1/2 tablespoons fish sauce 4 (8-ounce) boneless beef short ribs 3 garlic cloves, divided 2 tablespoons light brown sugar 6 scallions 2 teaspoons canola oil, plus more for grill grates 1/3 cup finely chopped fresh flat-leaf parsley 2 teaspoons grated orange zest 1 1/2 teaspoons sumac 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 teaspoon flaky sea salt Directions Brush fish sauce on all sides of short ribs. Grate 2 garlic cloves using a Microplane; place in a small bowl. Add brown sugar to garlic, and stir to combine. Rub garlic mixture on all sides of short ribs. Let stand at room temperature while preparing grill. Open bottom vent of grill completely. Light charcoal chimney starter filled with briquettes. When briquettes are covered with gray ash, pour them evenly onto bottom grate of grill. Drizzle scallions with oil; toss to coat. Coat top grill grate with oil. Cover and heat grill to medium-high (400°F to 450°F). Place scallions on oiled grate. Grill, uncovered, turning often, until medium-charred, 1 to 2 minutes. Transfer to a cutting board; let cool slightly. Arrange short ribs on oiled grate. Grill, covered, flipping every 2 minutes, until a thermometer inserted in thickest portion registers 125°F to 130°F, 10 to 12 minutes. Remove short ribs from grill; let stand 5 minutes. Mince remaining garlic clove; place in a small bowl. Add parsley, orange zest, sumac, kosher salt, and pepper. Rub together with fingers to combine. Thinly slice grilled scallions. Add to parsley mixture; toss gently to combine. Cut short ribs against the grain into thin slices; sprinkle with flaky sea salt. Serve with gremolata. Notes If boneless are not available, ask your butcher to slice English-cut short ribs off the bone into rectangular steaks. Suggested Pairing Aromatic, peppery Syrah. Rate it Print