Grilled Short Ribs with Zingy Garlic Aioli
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.
Questions about this recipe?
Email Us
