I have to admit that although I have enjoyed a classic Texas-style BBQ beef short rib many times, I never really made the connection that this was the same/similar beef “short rib” (sometimes just shorter I think and possibly called “English cut” sometimes) that we all like to cook during the New England wintertime in a slow braise of flavorful, red wine liquid served over something creamy like Polenta or garlic mashed. You can see my version of this here.
I still didn’t make the connection when I was at the store shopping for meat and thought to myself “boneless short ribs on the grill, why not – it could work!” I thought I was breaking new grilling territory here.
So I brought them home and considered myself all clever by whipping up a little dry rub concoction of ground black pepper, kosher salt, ground cumin and ground ancho chili powder. After a suitable time I grilled them over high heat on my backyard grill till a perfect medium. (medium rare for the next time might be better as these were pretty lean cuts)
Served with grilled mushrooms, zucchini and onions, they made for a perfect “new” adventure on the grill!
(until I googled it and realized this was not “breaking new ground” stuff!)