Grill-Braised Short Ribs
Can beef short ribs make the transition from the winter stove to the summer grill?
Why This Recipe Works
To cook the ribs and prepare a flavorful sauce for our Grill-Braised Short Ribs at the same time, we started the ribs covered and removed the lid of our aluminum pan halfway through. This allowed the flavors in the sauce to concentrate. Instead of relying on herbs and vegetables to flavor the dish, we let the ribs do the heavy lifting. Some onions, along with brown sugar, thyme, salt, and pepper, were all it took to complement the meat.
Beefy short ribs were an ideal match for the malty depth of a beer-based braise, but the wrong style of beer resulted in a bitter dish. We found sweet, mellow wheat beer to be the best option.
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