The secret to mouthwatering beef ribs is to cook them low and slow. This not only makes them tender, but very flavorful. You should probably use a drip pan to prevent flare-ups because beef ribs have a lot of fat that will burn quickly.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: Serves 4
Ingredients:
- 4 pounds beef short ribs
- 1/2 cup dry red wine
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
Preparation:
In a non-reactive bowl combine everything but the ribs. Mix well. Place the ribs in a shallow baking dish and pour the marinade over them. Make sure the ribs are evenly coated. Refrigerate for a two to four hours. Preheat grill and prepare for indirect grilling. When the grill is hot remove ribs from marinade and place on grill to cook indirectly. Discard marinade. Cook for 1 to 1 1/2 hours turning every 15 minutes.
