Grill-Roasted Beef Short Ribs

from Bridget Lancaster, Julia Collin Davison

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Serves 4 to 6
Make sure to choose ribs that are 4 to 6 inches in length and have at least 1 inch of meat on top of the bone.

Spice Rub
2 tablespoons kosher salt
1 tablespoon packed brown sugar
2 teaspoons pepper
2 teaspoons garlic powder
2 teaspoons ground cumin
1 1/4 teaspoons paprika
3/4 teaspoon ground fennel
1/8 teaspoon cayenne pepper

Short Ribs
5 pounds bone-in-English-style beef short ribs, trimmed
2 tablespoons red wine vinegar
1 recipe glaze (recipe follows)

1. For the Spice Rub: Combine all ingredients in bowl. Measure out 1 teaspoon rub and set aside for glaze.

2. For the Short Ribs: Adjust oven rack to middle position and heat oven to 300 degrees. Sprinkle ribs with spice rub, pressing into all sides of ribs. Arrange ribs, bone side down, in 13 by 9-inch baking dish, placing thicker ribs in center. Sprinkle vinegar evenly over ribs. Cover baking dish tightly with aluminum foil. Bake until thickest ribs register 165 to 170 degrees, 1.5 to 2 hours.

3. a. For a Charcoal Grill: Open bottom vent halfway. Arrange 2 quarts unlit charcoal into steeply banked pile against 1 side of grill. Light large chimney starter half filled with charcoal (3 quarts). When top coals are partially covered with ash, pour on top of unlit charcoal to cover one-third of grill with coals steeply banked against side of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.

3. b. For a Gas Grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on medium and turn off other burner(s). Adjust primary burner as needed to maintain grill temperature of 275 to 300 degrees.

4. Clean and oil cooking grate. Place short ribs, bone side down, on cooler side of grill about 2 inches from flames. Brush with 1/4 cup glaze. Cover and cook until ribs register 195 degrees, 1.75 to 2.25 hours, rotating and brushing ribs with 1/4 cup glaze every 30 minutes. Transfer ribs to large platter, tent loosely with foil, and let rest for 5 to 10 minutes before serving.

Mustard Glaze
Makes about 1 cup

1/2 cup Dijon mustard
1/2 cup red wine vinegar
1/4 cup packed brown sugar
1 teaspoon reserved spice rub
1/8 teaspoon cayenne pepper

Whisk all ingredients together in bowl.