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Terrapin Ridge Farms Avo Zingy Garlic Grilled Short Ribs

Avo Zingy Garlic Grilled Short Ribs

02 Jul, 2026
Posted by: Julia Heffelfinger

Thick, boneless beef short ribs are an underrated cut for the grill. Beautifully marbled with pockets of collagen, they deliver rich, beefy flavor at a fraction of the price of a ribeye or NY strip. The trick: turn the meat every minute over a screaming-hot grill, building a deep brown crust while the opposite side cooks gently from residual heat. The result is perfectly tender steak with crispy, rendered fat throughout. Arrange the sliced steak on a platter and drizzle with our Zingy Garlic Aioli for a creamy one-stop-shop sauce. Serve alongside a simple green salad, crusty bread, and a chilled glass of wine. Easy, impressive, done.

Avo Zingy Garlic Grilled Short Ribs

Rated 5.0 stars by 1 users

Category

grilling

Servings

4

Thick, boneless beef short ribs are an underrated cut for the grill. Beautifully marbled with pockets of collagen, they deliver rich, beefy flavor at a fraction of the price of a ribeye or NY strip. The trick: turn the meat every minute over a scr...

Author:

Julia Heffelfinger

Image of Avo Zingy Garlic Grilled Short Ribs

Ingredients

2 lbs boneless beef short ribs (about 1½-inches thick; see Note)
Kosher salt and pepper
Canola oil, for brushing
Flaky sea salt, for sprinkling (optional)
Terrapin Ridge Farms’ Zingy Garlic Aioli Squeeze, for serving

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Directions

Season short ribs all over with salt and pepper. Let sit at room temperature for at least 20 minutes and up to 1 hour.
Preheat grill to HIGH (500 to 600°F) and brush the grate with canola oil. Grill short ribs (covered if using gas), flipping ribs every minute, until well browned on all sides and an instant-read thermometer registers about 130°F at its thickest part for medium rare, 6 to 8 minutes. (Note: ribs will be pale after first flip but will continue to brown as they cook. This cut can overcook quickly, so start checking the temperature of smaller pieces after 6 minutes.) Transfer the short ribs to a plate and let rest for at least 5 minutes.
Slice the steak and transfer to a platter. Sprinkle with a little flaky sea salt, if desired, and serve with Zingy Garlic Aioli.

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