Boneless Beef Short Ribs Baked Paprika
I'm a sucker for grilled short ribs. I saw these beauties in the meat case at my local grocery store - flanken cut beef short ribs, lined up in their trays - and I had to buy them. Had to, I tell you!
Flanken style short ribs are the style used in Korean grilled beef short ribs, cut across the bone, about ¼-inch thick. I wasn't in the mood for Korean, though; We had stir fry for dinner last night. I had a taste for something a little more American, so I went with… Smoked Spanish Paprika rub. (Yes, I know, not very American. Oh, well.)
Jump to:
- Ingredients to Make Short Ribs
- What Temperature Should I Use for this Recipe?
- How to Grill Short Ribs
- Tips for this Recipe
- Side Dishes to Serve With Grilled Short Ribs
- 🔪Recipe
- ☃️ Storage
- What do you think?
- Related Posts
- 💬 Comments
What does Flanken mean, anyhow? It's derived from the Yiddish and German word for "flank", because the ribs are cut from the flank of a side of beef. Flanken was a cheap cut, because short ribs are tough and chewy. Normally it takes long, slow cooking to tenderize it. (Don't use a thick cut for grilled beef short ribs; save them for braises or barbecue.) But, if the short ribs are cut thin enough, against the grain of the meat, they become perfect for grilling, with a big beefy taste.
Ingredients to Make Short Ribs
- Beef Short Ribs, ½-inch thick, cross cut through the bones (aka "flanken cut")
What Seasonings to Use
- Smoked Spanish paprika
- Kosher salt
- Garlic powder
- Onion powder
- Ground coriander
- Ground cumin
- Fresh Ground Black Pepper
See recipe card for quantities
🥘 Substitutions
Can't find flanken-cut ribs? I find them at my local Whole Foods, or Mexican specialty market, or I go to the meat counter at my local grocery store and ask for them. (Cross cut ½-inch thick).
Don't have smoked Spanish paprika? That's OK, use regular paprika instead.
To simplify the rub, substitute a tablespoon of chili powder for the paprika, garlic powder, onion powder, coriander, cumin, and black pepper. (Chili powder is a blend with a lot of those ingredients.)
Should I Use Bone-in or Boneless Short Ribs?
Use Flanken cut (that is, thin cut, across the bone, ¼-inch thick) bone-in beef short ribs for this short ribs recipe. I've never seen thin-cut boneless short ribs, but they would work in this recipe as written. The other good substitute is thin-cut beef chuck steaks - they also cook the same.
What Temperature Should I Use for this Recipe?
Set your grill up for direct medium heat, 350°F to 400°F, for grilled beef short ribs. On my gas grill, I set the burners to medium; on my charcoal grill, I spread a chimney of coals out in a tight single layer.
How to Grill Short Ribs
- Season the ribs with the spice rub.
- Set up the grill for direct medium heat. Preheat a gas grill for at least 10 minutes with the burners set to medium, or light a chimney of charcoal and spread it out in a tight, single layer of coals.
- Cook the ribs for 8 minutes, or until they are browned and crispy but not burnt. I cook for 8 minutes, flipping every 2 minutes, in a 2-2-2-2 pattern.
- Serve and enjoy!
Tips for this Recipe
- Short ribs are so thin that "doneness" doesn't really come in to play. That's fine; grilled beef short ribs are all about the crispy, spicy crust, and big beefy taste. Cook them until they're well browned and don't worry about medium-rare.
Side Dishes to Serve With Grilled Short Ribs
I like to grill vegetables as my side dish. I've already heated up the grill, so I want to put that extra heat to use. Grilled asparagus is my favorite, closely followed by grilled peppers and onions, or foil pouch grilled green beans.
🔪Recipe
Description
Grilled Short Ribs with Smoked Spanish Paprika Rub. A short ribs recipe for thin-cut flanken style beef short ribs, grilled with an easy spice rub.
- 3 pounds flanken-style short ribs (short ribs cut about ¼-inch thick across the bones)
Spice Rub
- 1 tablespoon smoked Spanish paprika
- 1 tablespoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon fresh ground black pepper
- Sprinkle the ribs with the spice rub: Mix the spice rub ingredients until they are completely combined. Sprinkle the ribs with the rub until they are completely coated. (You may have some leftover rub - save it in a jar and use it next time.) Let the short ribs rest at room temperature while the grill preheats.
- Preheat the grill for direct medium heat: Set up the grill for direct cooking over medium heat. (about 350°F). On a gas grill: Preheat on high for 10 minutes, clean the grill grates with a grill brush, then turn the heat down to medium. On a charcoal grill: Light the coals and wait for them to be covered with gray ash. Spread in a single layer of coals over the charcoal grate. Put the grill grate on the grill, and clean with a grill brush.
- Cook ribs for 4 minutes a side: Set the short ribs on the grill over direct heat, and cook for about 4 minutes a side, until they are well browned. (I flip the short ribs in a 2-2-2-2 pattern. 2 minutes, flip, 2 minutes, flip and rotate 90 degrees to get a crosshatch of grill marks, 2 minutes, flip (still rotated), 2 minutes.) Remove ribs to a plate and let rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Weeknight Dinner
- Method: Grilling
- Cuisine: American
Keywords: Grilled Short Ribs, Grilled Beef Short Ribs
☃️ Storage
You can store the grilled beef short ribs in the refrigerator for a few days, but they are obviously best hot off the grill. If I'm saving them, I cut away the bones, then thin slice the meat and use them in tacos. (Mmmm...tacos.) I don't recommend freezing the short ribs.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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My list of Grilling Recipes
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