Grilled Short Ribs with Sherry Vinegar Herb Spray and Radicchio-Orange Slaw

BY: Heller & Velazquez

  • cooking-duration 1 hour 20 minutes
  • servings 8 SERVINGS
  • cooking-style grill
  • cooking-mode beginner

Short Ribs are often braised or smoked, but these super large short ribs grill beautifully when cut into individual bones. As they grill, we spray the ribs with a sherry vinegar herb spray, which adds flavor to the meat and helps reduce flare ups. Stay with the ribs as they grill, moving and turning them often for even cooking. A Radicchio-Orange Slaw adds a refreshing counterpoint to the richness of the meat.


Sherry Vinegar Herb Spray

  • 1/3 cup kosher salt

  • 2 cup hottest tap water

  • 2 cup sherry vinegar

  • Two 6-inch sprigs rosemary

  • 3 sprigs thyme

  • 2 sprigs oregano

  • 4 cloves garlic, peeled and smashed

  • 1/2 teaspoons black peppercorns

  • 2 tablespoons lemon juice

Short Ribs

  • 1 Snake River Farms Wagyu Grade Short Rib Buy Now

  • Kosher salt

  • Maldon salt

Radicchio-Orange Slaw

  • 3 Navel or Cara Cara oranges

  • 1 head radicchio

  • Red wine vinegar

  • Extra virgin olive oil

  • Kosher salt

  • Freshly ground black pepper


In a large liquid measuring cup, dissolve the salt in the water. Add the vinegar.
2 minutes
Put the remaining ingredients in a large spray bottle. Using a funnel pour in the liquids.
2 minutes
Make a fire with hardwood lump charcoal for indirect cooking. When ready, most coals will be covered in gray ash with some glowing red embers.
6 minutes
Meanwhile, cut the short ribs into 3 bones. Season the ribs generously with kosher salt and let them rest at room temperature for 30 minutes.
30 minutes
Position the bones on their sides over the hot coals. Spray the ribs (and any flare-ups) often throughout the cooking. If necessary, move the ribs to the cool side of the grill until the flames subside. Turn the ribs from side to side as they grill, spraying them with the brine to brown the two cut sides.
10 minutes
Turn the ribs, meat side down, and place them on the cool side of the grill. Once the meat has browned, about 2 minutes, turn the ribs, over, meat side up, continue to spray and cover the grill. If your lid has a vent, open it about halfway.
4 minutes
After about 5 minutes, remove the top and change the positions of the ribs so that they cook evenly. Spray the ribs and replace the cover. It helps to use an instant read thermometer as you go. The rib closest to the fire will cook more quickly. Continue to cook, reposition and spray for about 35 minutes total or until the internal temperature reads about 125˚F.
40 minutes
Remove the ribs to a cutting board and let the meat rest for about 15 minutes. Cut the meat off the bone in one large piece and slice against the grain. Sprinkle the meat with Maldon salt. Serve with the Radicchio-Orange Slaw.
15 minutes
Cut away the peel and pith from the oranges and cut between the membranes for orange segments.
1 minute
Cut the radicchio in half, remove the core and thinly slice the radicchio as you would for slaw.
2 minutes
Toss the radicchio and orange segments in a bowl and season to taste with the vinegar, oil, salt and pepper. Serve cold.
2 minutes