INGREDIENTS
- 1 large piece of beef short ribs
- Sea salt (preferably fleur de sel)
- Black pepper
- A few sprigs of fresh rosemary
PREPARATION
This recipe doesn’t require any preparation, since we recommend you to add any extra flavor during the grilling process and before serving, as well. You only need one spinning grilling grate at the right size to fit in your piece of beef short ribs. Place the piece in the middle of the grate so that the grate won’t be off-center and the distance between the ribs and the charcoals won’t shift, when the grate spins.
COOKED ON amber.q A
COOKING
Before placing the ribs on the spinning grate, light the charcoals; prepare two piles of charcoals to grill, apart from the ribs, some appetizers, as well. Grilling this cut of beef takes quite a few hours, so you will definitely need enough side dishes to please your friends meanwhile. This way everyone will be in high spirits. Grilling is communication.
Pile up the charcoals inside the fire cabin of your grill; place enough charcoals to cover the surface under the ribs. Light the charcoals using kindling (alcohol-soaked cotton) which you will place in several spots on top of them. This way the charcoals light easily, quickly, and without smoke.
When the charcoals are fully lit, reduce the heat emitted by throwing charcoal ash on them, also to gain more time for the grilling process. A large piece of meat like this one needs long, slow-roasting. After throwing enough charcoal ash, place the spinning grilling grate on your grill, high above the fire. At the beginning of the grilling process, slightly smoke the ribs with rosemary. It’s best to use fresh rosemary, since its scent is more intense, it releases more than enough smoke, and it’s much harder to ignite.
Slowly roast the ribs. After 1.5 hours of grilling, since the initial heat has been reduced, move the grilling grate to a lower position. Three hours after you have started grilling, if the internal temperature is 65⁰C (149⁰F), move the grilling grate closer to the charcoals, as close as you can, considering the size of the grate. The heat will be stronger at this position since the distance between the fire and the grate is smaller.
When the internal temperature reaches 75⁰C (167⁰F), spread the embers to increase the heat, and grill until the internal temperature reaches 90⁰C (194⁰F). Grilling this big piece of beef takes 5-5.5 hours.
Remove from the grill and cover with aluminum foil for 10 minutes or even better for 30 minutes, if you can wait. When it’s cool enough to handle, slice the meat, and add fine quality sea salt. Add freshly ground black pepper optionally. Good wine and good company are the secrets of success.
Happy grilling everyone! Enjoy it with your friends!
