GRILLED SHORT RIBS WITH LEMON AND PARSLEY

Grilled Short Ribs with Lemon and Parsley image

Yield 4 servings

Number Of Ingredients 9

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3 English-style bone-in beef short ribs (about 3 1/2 pound)
Kosher salt, freshly ground pepper
1 medium sweet onion (such as Vidalia), thinly sliced
3/4 cup fresh orange juice
1/3 cup fresh lime juice
1/3 cup olive oil
1/2 cup chopped fresh flat-leaf parsley, plus leaves for serving
Flaky sea salt (such as Maldon)
1 teaspoon finely grated lemon zest

Steps:

Season ribs generously with kosher salt and pepper. Place in a shallow baking dish with onion, orange juice, lime juice, oil, and 1/2 cup chopped parsley; toss to coat.
Cover and chill at least 3 hours.
Let ribs sit at room temperature 1 hour before grilling.
Prepare grill for 2-zone heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 or 2 burners off).
Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15-20 minutes.
Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130° for medium-rare, 5-10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.
Cut meat from bone and slice thinly against the grain (this step is key for pleasantly chewy bites); season with sea salt and pepper. Serve topped with lemon zest and parsley leaves.
Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.