I’m showing you a new way to prepare short ribs today. Grilled Short Ribs with Asian Peanut Sauce are packed with flavor and surprisingly tender.
Did you know you can grill short ribs like a steak? I absolutely love short ribs. But usually I fix them in my slow cooker which renders them fall-off-the-bone tender and perfect for tucking into in the colder months. Since my slow cooker short ribs recipe gets a lot of traffic and positive reviews I know short ribs are a popular cut of beef. So I wanted to explore different ways of cooking them. Searching methods for preparing short ribs is partly how I’m bringing you these Grilled Short Ribs with Asian Peanut Sauce today.
The sauce recipe comes from the beef checkoff program which is funded by beef farmers and ranchers. I had the pleasure of traveling to Denver last week (I’ll tell you more about that in a later post) where we were hosted by the National Cattlemen’s Beef Association. They have a beautiful new test kitchen and as a part of one of our days we were treated to grilled steaks with an assortment of sauces for dipping. This Asian Peanut Sauce was one of them. In general when I think of peanut sauce I think of chicken satay. So how well this peanut sauce pairs with grilled beef was a revelation. Grilled short ribs can stand up to a lot of flavor, making them a perfect match for this simple and lip-smackingly good Asian Peanut Sauce.
I found several guides for grilling my short ribs. They all advise to grill the short ribs to a medium rare doneness to ensure the fat has rendered but doesn’t get too hot so as to “leak out” and leave the short ribs dry and tough. I seared my short ribs on all sides over the hot side of my grill and then continued cooking them (brushed with the Asian peanut sauce) on the other side of my grill which I’d turned off. Bringing the middle temperature more slowly up to about 145 degrees F (which is on the plus side of medium rare) worked really well. The crispy, grilled edges of these short ribs were my favorite part. So full of flavor and addicting!
Tips for Grilled Short Ribs with Asian Peanut Sauce:
- I grilled English style short ribs because that is all I’ve ever been able to find in my local grocery stores. Flanken style would work too. Click here to see the difference.
- Always scrape your grill grates clean before grilling.
- A digital meat thermometer is a must for grilling any cut of meat. This is my favorite one.
- Use a basting brush for the grill like this one to brush the Asian peanut sauce onto the short ribs.
- Be sure to let the short ribs rest for at least five minutes before cutting into them. This allows time for the juices to redistribute.
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Grilled Short Ribs with Asian Peanut Sauce
- 4 English cut short ribs
- 1/3 cup Asian sweet chili sauce
- 2 1/2 tbsp creamy peanut butter
- 1 tbsp hot sauce I used Frank's red hot
- 1 tbsp water
- 1 tsp salt
- In a small bowl, whisk together the Asian sweet chili sauce, creamy peanut butter, hot sauce and water. Set aside.
- Turn on your grill to high to let the grates start to clean themselves. Scrape the grates clean. Oil if needed. Turn one side of the grills' burners to medium heat. Turn the other side off.
- Grill the short ribs on all four sides - about 2 minutes per side - on the medium hot side of the grill. Make sure to shut the grill lid between each turn of the ribs. You want all the outsides of the short ribs to be seared.
- Place the ribs on the non-hot side of the grill, with the bone side on the bottom, touching the grill grates. Using a heat-safe brush, baste the short ribs with the Asian peanut sauce. Close the grill and cook the ribs until the internal temperature reads 145 degrees F.
- Remove the short ribs from the grill and sprinkle them evenly with the salt. Allow them to rest at least five minutes before serving.
- Serve the short ribs with the rest of the Asian peanut sauce for dipping. Cut the short ribs against the grain.