Mexican Beer and Lime 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 size servings
Calories: 308kcal
Ingredients
- 2 Tbsp olive oil
- 1 small yellow onion diced
- 1 Tbsp minced garlic
- 2 jalapenos sliced
- 1 Tbsp kosher salt
- 1 Tbsp ancho chile powder
- 1 Tbsp ground cumin
- 2 limes zest and juice
- ½ cup chopped cilantro
- 12 oz. Mexican lager
- 1½ lbs flanken-cut beef short ribs ~½” thick
Instructions
- Using a medium skillet, add olive oil and place over medium heat. Once hot, add onions, garlic, jalapenos and salt; stir until well combined. Cook 3-5 minutes, stirring occasionally, or until onions are translucent.
- Add chile powder and cumin; stir until well combined. Continue cooking, stirring occasionally, for 1-2 more minutes.
- Remove from heat and stir in lime zest and lime juice.
- Transfer mixture into mixing bowl and add cilantro and beer; 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 gas grill to high heat or prepare charcoal grill over direct heat.
- Remove short ribs from marinade; discard any excess marinade. Pat short ribs dry with paper towels.
- Brush grill grates with vegetable oil and then grill ribs 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.
Notes
Recipe from Certified Angus Beef.
Nutrition
Calories: 308kcal | Carbohydrates: 16g | Protein: 34g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 98mg | Sodium: 2489mg | Potassium: 846mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1119IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 6mg
