Grilled Short Ribs with Lemon and Parsley

 

INGREDIENTs

  • 3 English-style bone-in beef short ribs (about 3 1/2 pound)

  • 1 medium sweet onion (such as Vidalia), thinly sliced

  • 1/2 cup chopped fresh flat-leaf parsley, plus leaves for serving

  • 1 teaspoon finely grated lemon zest

  • 1/3 cup olive oil

  • 3/4 cup fresh orange juice

  • 1/3 cup fresh lime juice

  • Kosher salt, freshly ground pepper

  • Flaky sea salt (such as Maldon)

  • 1 teaspoon finely grated lemon zest

 
 

DIRECTIONs

  1. Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.

  2. Cover and chill at least 3 hours.

  3. Let ribs sit at room temperature 1 hour before grilling.

  4. 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).

  5. Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15–20 minutes.

  6. 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). Transfer to a cutting board and let rest 10 minutes.

  7. Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.

 

Courtesy of www.epicurious.com