Iowa Grilled Beef Short Ribs

Introduction

There’s nothing quite like rich, smoky, and juicy beef short ribs grilled on an open flame. Using the Arteflame grill, we’re able to lock in the natural juices with an intense sear on the center grill grate at over 1,000°F before finishing them off on the flat griddle cooktop for perfect doneness. These Iowa-style grilled ribs are simple to prepare and absolutely delicious!

Ingredients

• 4 bone-in beef short ribs
• 2 tbsp unsalted butter, melted
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1/2 tsp cayenne pepper (optional, for extra heat)
• Fresh parsley for garnish

Instructions

Step 1: Prepare the Arteflame grill

1. Pour some vegetable oil onto three paper napkins and place them in the center of the grill.
2. Stack dry firewood on top of the napkins.
3. Light the napkins and allow the fire to build up for about 20 minutes until the grill is hot and ready.

Step 2: Marinate the short ribs

1. In a small bowl, mix melted butter, soy sauce, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, kosher salt, and cayenne pepper.
2. Rub the marinade generously over the beef short ribs.
3. Let them rest for at least 30 minutes (or refrigerate for up to 4 hours for more flavor).

Step 3: Sear the short ribs

1. Place the marinated short ribs onto the center grill grate at 1,000°F.
2. Sear each side for about 2-3 minutes until a deep, rich crust forms.

Step 4: Finish cooking on the flat cooktop

1. Move the seared short ribs to the flat cooktop surrounding the center grill grate.
2. Cook for an additional 10-15 minutes, turning occasionally, until they reach an internal temperature of about 130°F (for medium-rare) or your desired doneness.

Step 5: Rest and serve

1. Remove the short ribs from the grill when they are 15°F below your target internal temperature.
2. Let them rest for about 5-10 minutes to allow for carryover cooking and retain juices.
3. Garnish with fresh parsley and serve hot.

Tips

• Always let the meat rest before slicing to retain juices.
• For extra flavor, use mesquite or hickory firewood for a richer smokiness.
• Use a meat thermometer to ensure your ribs reach the perfect doneness.
• Keep butter handy to baste the ribs while cooking for additional richness.

Variations

1. Asian-Inspired: Substitute soy sauce with teriyaki sauce and add sesame seeds and ginger.
2. Texas BBQ: Use a dry rub of chili powder, brown sugar, and cumin for a Texas-style flavor.
3. Spicy Kick: Double the cayenne pepper and add a dash of hot sauce in the marinade.
4. Honey Garlic: Mix in honey and minced garlic for a sweet and savory twist.
5. Korean-Style: Add gochujang and rice vinegar to bring a Korean BBQ flair to the ribs.

Conclusion

Cooking beef short ribs on the Arteflame grill ensures a perfect steakhouse-quality crust while keeping the meat juicy and flavorful. The reverse searing method locks in the juiciness while achieving a deep, smoky char. Whether you're grilling for a weekend cookout or a special gathering, these Iowa-style short ribs are guaranteed to impress.

Best pairings

• Grilled corn on the cob with butter
• Roasted sweet potatoes
• Grilled asparagus
• Garlic bread
• Coleslaw
• A bold red wine or a craft IPA