Did you know?
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts: The "flanken," which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) in length, and the "English," which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines. Short ribs generally require long periods of cooking in order to break down the connective tissues in the meat and make the meat tender. Methods of preparation include braising, stewing, and sous-vide. Short ribs may also be barbecued, a popular method that subjects the beef to high heat in a relatively short period of time.
1 package grass-fed beef short ribs (we used ribs from our friends at Solo Verdi)
1 clove garlic, finely minced
1-2 tsp. dried minced onion
1 sprig fresh rosemary, minced
1 tsp. or less garlic sea salt
Course-ground black pepper
Pecan oil or olive oil
Raw local honey for drizzling at the end of cooking time
Combine all spices in a small boil and stir in just enough oil to make a paste. Liberally apply the paste to the top of each short rib section.
Seal ribs tightly in aluminum foil and grill over low-off-low heat 2 1/2-3 hours (cooking time may vary; you want them to be falling-off-the-bone tender).
Open foil and continue to cook an additional 30 minutes. Ribs are done when bone slips easily away from the meat. Drizzle honey over ribs during the last 10-15 minutes of cooking time.
Remove from grill and allow to rest 5 minutes before serving.
To serve cut rib rack into sections of 2 ribs each if rack is not pre-cut.
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