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The perfect complement to the grilled corn recipe I posted previously; Mexican beef short ribs are a party favorite. They are marinated in a dry rub of paprika, garlic, salt, cumin and onion for at least 24 hours. At this point they are ready for direct heat, very hot heat on a grill over wood coals.

There will be a fight over the last of these, guaranteed.

On the grill


Ready to eat


What you can have


We hope you enjoyed the show.

They look real good!!!!

Looks great!

Any problems with tenderness cooking over high heat?

Dogfish wrote:Any problems with tenderness cooking over high heat?

The paprika based rub helps tenderize them over a couple days in the fridge, so they are not tough. That said, they are supposed to be pull-off-the-bone tender, not fall-off-the-bone tender. You get a nice crispy, chewy texture that works because of how thin they are. It would be more difficult to chew if they were thicker cuts.

Short ribs cut in this flanken style don't get tough when they're butchered this thin and cooked over high heat after marinating.

Korean kalbi exhibits a similar effect.

Looks great!

Are they sawn on an angle about a half inch thick?

Dogfish wrote:Are they sawn on an angle about a half inch thick?

They are crosscut 1/4 - 3/8 of an inch.