Slow Grilled Beef Ribs

Beef Ribs on the Grill
Evan Sklar/Photodisc/Getty Images
  • 110 mins
  • Prep: 20 mins,
  • Cook: 90 mins
  • Yield: Serves 4
Ratings (36)

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.

What You'll Need

  • 4 pounds (1.8 kg) beef short ribs
  • For Marinade:
  • 1/2 cup (120 mL) dry red wine
  • 1/4 cup (60 mL) soy sauce
  • 2 tablespoons (30 mL) vegetable oil
  • 2 to 3 cloves garlic (minced)
  • 1 teaspoon (5 mL) dried thyme
  • 1/2 teaspoon (2.5 mL) salt 
  • 1/2 teaspoon (2.5 mL) black pepper

How to Make It

1. In a medium plastic or glass bowl, combine marinade ingredients. Mix well.

2. Place the ribs in a shallow, non-metal baking dish and pour the marinade over them. Make sure the ribs are evenly coated. Cover with plastic wrap and refrigerate for a 2 to 6 hours.

3. 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.

4. Once ribs reach an internal temperature of 165 degrees (make sure to check several), remove from heat and serve. Optional: You can apply barbecue sauce during the last 15 minutes of cook time. Make sure to keep a close eye on the ribs, so they don't burn.