Short ribs on the grill: learn how to make them!

Roasting short ribs is more than just part of a barbecue: it's an event! The extra time and dedication put into preparing this unique cut become a true ritual worth waiting for. It's no wonder that ribs have become a cultural hallmark of the "gaúcho" people, with this tradition gaining more and more ground in Brazil and becoming one of the best meats for our barbecue.

And speaking of tradition, we often associate the preparation of this meat with ground fire or even barrels. But the fact is that it's also entirely possible to make short ribs on a home grill. This motivated Cutelaria Cimo to prepare a complete guide on its preparation.

Keep reading the post to learn more about short ribs, from their location on the animal, the differences from plate ribs, as well as important tips for grilling. Get ready to become a true rib master and surprise your friends and family with amazing flavor. Happy reading!

What are short ribs?

Short ribs — also known as "ponta de agulha" (needle point) — are located at the back of the steer's ribcage, near the region from which the equally famous filet mignon is taken. It's a large, thick cut that can weigh around 9 kg (considering the complete cut), making it a feast in itself.

They are characterized by being fatty meat with tender cartilage, which helps provide that classic "melt-in-your-mouth" texture when well-prepared. The well-centered bones protruding from the meat are also trademarks of these ribs.

What's the difference between short ribs and plate ribs?

The difference between short ribs (costela minga) and plate ribs (costela ripa, or costela janela, if you prefer) starts with their location on the steer. Plate ribs are taken from the front of the rib cage and are therefore a leaner option compared to short ribs.

Another aspect that differentiates the two rib types is the cooking time. While short ribs cook faster, plate ribs require more time, even when portioned into smaller pieces.

Finally, this leaner cut also has larger bones — another important visual factor to differentiate the two rib types, considering the similar average weight (about 10 kg) of the whole piece that can be found at butcher shops.

How to make short ribs on the grill?

To make short ribs on the grill, just like over a ground fire or in a barrel, it requires a preparation that takes a bit longer. But it's worth noting that not only is the waiting time worth it, but the process itself is much easier than it appears.

Season the short ribs in advance

To make delicious, melt-in-your-mouth short ribs, advance preparation is crucial. Even considering that a whole rib won't be cooked, we're still talking about a thick and dense cut, requiring more care for the flavors to reach all layers. To help, let the ribs rest for 20 minutes before starting the process.

To ensure this penetration is more efficient, here's our first tip: "score" the matambre (the layer of meat over the ribs), making light cross-cuts on its surface. This way, the chosen barbecue seasoning will have easier access to the center of the piece, spreading flavor throughout the ribs.

After seasoning the top and sides of the short ribs and letting them rest in the seasoning, it's time to take the meat to the grill!

"Quick" ribs on the grill

This is a faster and more practical version of preparing ribs on the grill, reducing the cooking time on the coals to about 4 hours. This is longer compared to other cuts, but it's considerably quick when it comes to ribs — since plate ribs can take, on average, 8 hours over the fire.

First stage

Start by choosing or trimming a piece of approximately 2 kg, more compact than whole sections. After performing the aforementioned pre-seasoning, sear the short ribs on the grill for about 20 minutes per side. Do this on the first rack of the grill over low coals.

Second stage

After this period, wrap it tightly in aluminum foil, and you can add some onions and garlic cloves to roast along and add flavor. Return the short ribs to the grill, but this time, with slightly higher coals and the piece on the second rack of the grill.

Roast with the bone side down for 3h30, then flip the ribs for another half an hour to perfect the fat and matambre. The result is fall-off-the-bone ribs in record time!

Now it's time to savor

There you go: you can add this to your grill master arsenal, as you now master preparing short ribs on the grill. It's the ideal alternative to enjoy beautiful ribs without needing a super setup or waiting almost a full day. Enjoy all the flavor and tenderness of this extremely popular meat wherever you want!

Cutelaria Cimo helps you always count on the best alternatives to support your barbecue, from recipes and preparation tips to the necessary tools to treat meat as it deserves.

These short ribs will be so tender you can cut them with a spoon, but nothing beats checking out this post on our blog about the 5 best barbecue knives to always have the best cuts in your preparations.

See you in the next post!

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