Buffalo Grilled Short Ribs
Add a new twist to the grill with these Grilled Beef Flanken Ribs! They're kinda like the beef version of chicken wings!
Servings: 3 appetizer-sized servings
Calories: 329kcal
Ingredients
- 1 small yellow onion diced
- 1 Tbsp minced garlic
- 1 Tbsp ancho chile powder
- ½ cup buffalo wing sauce plus more for brushing after grilled
- ¼ cup olive oil
- 2 Tbsp white vinegar
- 1 Tbsp Worcestershire sauce
- 2 limes zest and juice
- 1½ lbs flanken-style beef short ribs ~½” thick
- chopped green onions or chives
Instructions
- Using a medium skillet, add olive oil and place over medium-high heat. Once hot, add onions and garlic; stir until well combined. Cook 3-5 minutes, stirring occasionally, or until onions are translucent.
- Add chile powder; stir until well combined. Continue cooking, stirring occasionally, for 1-2 more minutes.
- Remove from heat and transfer mixture into a mixing bowl. Add remaining ingredients (wing sauce, olive oil, vinegar, Worcestershire sauce, lime juice and lime zest); stir until well combined.
- Refrigerate mixture for at least 30 minutes, or until cold.
- Place flanked-style short ribs in a large ziptop bag. Add cold marinade and turn several times so short ribs are well coated. Refrigerate for 3-12 hours, depending on how strong you like your marinade flavors. (Note: I marinated them for 8 hours, and they were excellent!)
- Preheat grill to high heat.
- Remove short ribs from marinade; discard any excess marinade. Pat short ribs dry with paper towels.
- Grill over high heat for 2-3 minutes per side.
- Transfer grilled short ribs to a plate and cover lightly with foil. Let rest for 5 minutes before serving.
- Brush with more buffalo wing sauce (not marinade!) before serving.
- Garnish with green onions or chives before serving.
Nutrition
Calories: 329kcal | Carbohydrates: 11g | Protein: 33g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 1437mg | Potassium: 787mg | Fiber: 3g | Sugar: 3g | Vitamin A: 813IU | Vitamin C: 17mg | Calcium: 56mg | Iron: 5mg
