A Case for Grilled Short Ribs
The best steaks for searing over hot coals are those that have enough fat and beefy flavor to support the smoky, charred aromas that the meat acquires during grilling. Meaty rib eyes and strip steaks fit the bill—but they are a real splurge. So what if I told you that there is an equally flavorful cut that will run you only about half as much? Boneless beef short ribs are ribboned with fat and grill up as juicy as can be, with a satisfying chew similar to that of flank or skirt steak.
The seams of fat that run through beef short ribs are responsible for the incredible flavor that they can achieve on a grill. As with any well-marbled steak, as the beef cooks, fatty acids form aromatic compounds. It’s these compounds that enhance the meat’s rich, beefy taste. Meanwhile, the proteins on the surface of the ribs brown and contribute roasty flavors. Finally,
