F&W’s Justin Chapple quickly grills flanken-cut short ribs (cut across the bones) until they’re juicy and delectably charred.
Slideshow:More Beef Recipes
1/4 cup packed light brown sugar
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon chili powder
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon black pepper
3 3/4 pounds flanken-style beef short ribs, sliced 1/3 inch thick
Canola oil, for oiling the grate
Lemon wedges and slaw, for serving
How to Make It
In a medium bowl, mix all of the ingredients except the short ribs, oil, lemon and slaw. Rub the mixture all over the short ribs and let stand for 20 minutes.
Light a grill and oil the grate. Grill the ribs over high heat, turning once, until nicely charred and nearly cooked through, about 6 minutes. Transfer to a platter and serve with lemon wedges and slaw.
The spice rub can be stored in an airtight container for up to 1 month.
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