Grilled Short Ribs With Lemon And Parsley
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
58
Sourness
43
mins
Prep time (avg)
7.3
Difficulty
Ingredients:
Directions:
1
Season ribs generously with kosher salt and pepper
2
Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat
3
Cover and chill at least 3 hours
4
Let ribs sit at room temperature 1 hour before grilling
5
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off)
6
Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15–20 minutes
7
Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5–10 minutes (cooking past this point will yield tough meat)
8
Transfer to a cutting board and let rest 10 minutes
9
Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper
10
Serve topped with lemon zest and parsley leaves
11
Do ahead: Ribs can be marinated 1 day ahead
12
Keep chilled
13
Season ribs generously with kosher salt and pepper
14
Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat
15
Cover and chill at least 3 hours
16
Let ribs sit at room temperature 1 hour before grilling
17
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off)
18
Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15–20 minutes
19
Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5–10 minutes (cooking past this point will yield tough meat)
20
Transfer to a cutting board and let rest 10 minutes
21
Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper
22
Serve topped with lemon zest and parsley leaves
23
Do ahead: Ribs can be marinated 1 day ahead
24
Keep chilled