25+ Delicious Summer Beef Short Rib Recipes to Wow Your Guests

As the summer months roll in, it’s time to fire up the grill and indulge in some of the best flavors the season has to offer.

And what better way to elevate your summer cookouts than with juicy, tender beef short ribs?

Known for their rich, savory flavor and melt-in-your-mouth texture, beef short ribs are the perfect cut of meat for grilling, slow cooking, or even smoking.

Whether you’re a seasoned grill master or a beginner, there’s a recipe here for every palate—from smoky and spicy to sweet and tangy.

In this article, we’ve gathered over 25+ incredible summer beef short rib recipes that are sure to impress your friends and family at your next BBQ.

Get ready to explore creative marinades, rubs, sauces, and side dishes that will make your beef short ribs the star of the show!

25+ Delicious Summer Beef Short Rib Recipes to Wow Your Guests

With these 25+ summer beef short rib recipes, you’re equipped with everything you need to create mouthwatering dishes that will be the highlight of any summer gathering.

From the savory richness of classic BBQ short ribs to bold and adventurous flavors like chipotle-lime or bourbon-maple glazed ribs, there’s no shortage of inspiration for your next cookout.

Beef short ribs offer endless possibilities—whether you prefer them grilled, smoked, or slow-cooked.

The key is to experiment with flavors, spices, and sides to create a memorable meal.

So grab your tongs, fire up the grill, and let these recipes inspire your next summer feast!

Grilled Citrus-Marinated Beef Short Ribs

Nothing says summer like the smoky aroma of grilled beef, and these citrus-marinated short ribs bring a vibrant, tangy flavor that’s perfect for backyard gatherings.

The marinade is packed with orange, lime, and a hint of spice, making each bite juicy and unforgettable.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon chili flakes
  • Salt and pepper, to taste
• Instructions:
  1. In a large bowl, whisk together orange juice, lime juice, soy sauce, brown sugar, garlic, and chili flakes.
  2. Add the short ribs, ensuring they are fully coated. Cover and marinate in the fridge for at least 4 hours or overnight.
  3. Preheat your grill to medium-high heat.
  4. Remove the ribs from the marinade and season with salt and pepper.
  5. Grill the ribs for 4–5 minutes per side, or until they develop a nice char and reach your desired doneness.
  6. Let the ribs rest for 5 minutes before serving.

The result is a mouthwatering combination of smoky, sweet, and zesty flavors that taste like pure summer.

Serve them with a chilled cucumber salad or grilled corn on the cob for a perfect warm-weather feast.

Slow-Cooked Short Rib Tacos with Summer Slaw

If you love tacos but want to kick them up a notch, these slow-cooked beef short rib tacos are the answer.

Tender, juicy meat is paired with a crisp, refreshing summer slaw, making each bite a celebration of bold textures and flavors.

• Ingredients:
  • 2 pounds beef short ribs
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1/2 cup BBQ sauce
  • 8 small corn tortillas
• For the Summer Slaw:
  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup chopped cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • Salt and pepper, to taste
• Instructions:
  1. Heat olive oil in a skillet over medium-high heat. Sear the short ribs on all sides until browned.
  2. Place ribs, onion, garlic, beef broth, and BBQ sauce in a slow cooker. Cook on low for 6–8 hours, until meat is tender.
  3. Meanwhile, in a large bowl, combine the cabbage, carrots, cilantro, lime juice, and honey. Toss and season to taste.
  4. Shred the beef and discard the bones.
  5. Warm the tortillas and fill each with beef and a generous handful of slaw.

These tacos are juicy, satisfying, and bursting with the brightness of summer.

Perfect for pool parties or laid-back evenings with friends, they’re guaranteed to disappear fast.

Asian-Inspired Sticky Short Ribs with Grilled Pineapple

Craving something a little more adventurous?

These Asian-inspired sticky short ribs bring sweet, salty, and savory flavors together, finished with caramelized grilled pineapple for an extra tropical twist that’s sure to impress.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1/2 fresh pineapple, sliced
• Instructions:
  1. In a small bowl, mix together hoisin sauce, soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
  2. Marinate the ribs in the sauce for at least 4 hours or overnight.
  3. Preheat grill to medium heat.
  4. Grill ribs for about 4–5 minutes per side, basting with the marinade.
  5. Grill pineapple slices for 2–3 minutes per side until caramelized.
  6. Serve ribs hot with grilled pineapple on the side.

Every bite of these sticky, succulent ribs will transport you straight to an island getaway.

The sweet smokiness of the grilled pineapple perfectly balances the umami richness of the ribs, making this an unforgettable centerpiece for your next summer cookout.

Smoked Beef Short Ribs with Garlic Herb Butter

For those who love the deep, smoky flavor of slow-cooked meat, this smoked beef short ribs recipe is an absolute winner.

The garlic herb butter adds an indulgent touch that elevates the beef to a whole new level, making it the star of your summer barbecue.

• Ingredients:
  • 3 pounds beef short ribs
  • 1/4 cup olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/2 cup butter, softened
  • 2 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh thyme, chopped
• Instructions:
  1. Preheat your smoker to 225°F (107°C).
  2. Rub the short ribs with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Place the ribs in the smoker and cook for 4–5 hours, or until the meat is tender and has a deep, smoky color.
  4. While the ribs smoke, combine the softened butter, garlic, parsley, and thyme in a small bowl.
  5. Once the ribs are done, remove from the smoker and rest for 10 minutes. Top with the garlic herb butter before serving.

The combination of the smoky, tender ribs and the rich, flavorful garlic herb butter is pure summer perfection.

These ribs will be the talk of any cookout, and they pair beautifully with a side of roasted vegetables or mashed potatoes.

Sweet and Spicy Beef Short Ribs with Mango Salsa

If you’re a fan of bold and exciting flavors, these sweet and spicy beef short ribs with mango salsa are a must-try.

The sweetness of the mango salsa balances the heat of the chili marinade, while the beef short ribs provide a rich, juicy base.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon sriracha
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 mango, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper, to taste
• Instructions:
  1. In a bowl, whisk together soy sauce, honey, sriracha, rice vinegar, garlic, and ginger.
  2. Marinate the short ribs in this mixture for at least 2 hours or overnight for deeper flavor.
  3. Preheat your grill to medium-high heat.
  4. Grill the ribs for 4–5 minutes per side, or until they reach your desired level of doneness.
  5. While the ribs cook, mix the diced mango, red onion, cilantro, lime juice, salt, and pepper in a separate bowl to make the salsa.
  6. Serve the short ribs hot, topped with a generous scoop of mango salsa.

These sweet and spicy ribs are bursting with flavor and perfect for summer evenings.

The fresh, zesty mango salsa provides a refreshing contrast to the smoky, savory meat, making every bite an exciting experience.

Beef Short Ribs with Bourbon BBQ Sauce

For those who love a classic American BBQ, this recipe for beef short ribs with bourbon BBQ sauce is everything you need.

The rich, tangy bourbon-infused sauce gives the ribs a deep, bold flavor that’s perfect for any summer occasion.

• Ingredients:
  • 2 pounds beef short ribs
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup bourbon
  • 1 cup BBQ sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon smoked paprika
• Instructions:
  1. Preheat your grill or smoker to medium-high heat.
  2. Rub the beef short ribs with olive oil, salt, and pepper.
  3. Grill the ribs for 4–5 minutes per side to get a nice sear.
  4. While the ribs are cooking, combine the bourbon, BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and smoked paprika in a saucepan over medium heat. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens.
  5. Brush the sauce onto the ribs during the last few minutes of grilling, allowing it to caramelize.
  6. Remove the ribs from the grill and let them rest for a few minutes before serving.

These ribs are sticky, sweet, and smoky with a kick from the bourbon BBQ sauce.

They make the perfect dish for any summer celebration, whether it’s a holiday or just a relaxing weekend cookout with friends and family.

Beer-Braised Beef Short Ribs with Caramelized Onions

Beer and beef are a match made in heaven, and these beer-braised short ribs with caramelized onions bring out the best of both.

The slow braising process results in melt-in-your-mouth tenderness, while the rich, deep flavors from the beer and onions make this dish an irresistible summer dinner.

• Ingredients:
  • 2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 2 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 bottle (12 oz) dark beer (stout or porter)
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste
  • Fresh thyme, for garnish
• Instructions:
  1. Preheat oven to 325°F (163°C).
  2. Heat olive oil in a large, ovenproof pot over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.
  3. In the same pot, add the onions and cook over medium heat for 10–15 minutes until caramelized. Add the garlic and cook for another minute.
  4. Add the beer, beef broth, Worcestershire sauce, and brown sugar, scraping up any browned bits from the pot.
  5. Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and place in the oven.
  6. Braise for 3–4 hours, or until the meat is tender and falls off the bone.
  7. Garnish with fresh thyme before serving.

These beer-braised short ribs are rich, savory, and deeply satisfying.

The caramelized onions and beer create a sauce that perfectly complements the beef, making it a great option for an easy yet elegant summer meal.

Spicy Korean Short Ribs with Kimchi Slaw

For a fusion twist on summer BBQ, these spicy Korean short ribs paired with tangy kimchi slaw are bursting with flavor.

The marinade is packed with umami, spice, and sweetness, and the kimchi slaw adds a refreshing crunch to balance the richness of the ribs.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon sesame seeds (for garnish)
  • 2 cups kimchi, chopped
  • 1/2 cup shredded cabbage
  • 1/4 cup green onions, chopped
  • 1 tablespoon lime juice
  • Salt and pepper, to taste
• Instructions:
  1. In a bowl, mix together soy sauce, brown sugar, sesame oil, gochujang, rice vinegar, garlic, and ginger. Marinate the short ribs in the sauce for at least 2 hours or overnight.
  2. Preheat your grill to medium-high heat. Grill the ribs for 4–5 minutes per side, or until they are cooked to your preferred level of doneness.
  3. While the ribs cook, prepare the kimchi slaw by combining chopped kimchi, shredded cabbage, green onions, and lime juice. Toss well and season with salt and pepper.
  4. Serve the ribs with a generous helping of kimchi slaw on top. Garnish with sesame seeds.

The spicy, smoky flavor of these Korean-inspired short ribs paired with the zesty kimchi slaw makes for an unforgettable summer dish.

It’s perfect for anyone who loves a little heat with their BBQ.

Chimichurri Beef Short Ribs with Grilled Vegetables

Chimichurri is a classic Argentinian sauce that pairs beautifully with grilled beef, and these chimichurri beef short ribs with grilled vegetables make the perfect summer meal.

The vibrant herbaceous sauce adds a burst of flavor, while the charred vegetables complete the dish with a smoky finish.

• Ingredients:
  • 2 pounds beef short ribs
  • Salt and pepper, to taste
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon cumin
  • 1 zucchini, sliced
  • 1 bell pepper, sliced
  • 1 red onion, sliced
  • 1 tablespoon balsamic vinegar (for vegetables)
• Instructions:
  1. Preheat your grill to medium-high heat.
  2. Season the beef short ribs with salt and pepper, then grill them for 4–5 minutes per side until nicely charred and cooked to your desired level of doneness.
  3. While the ribs are cooking, make the chimichurri by whisking together olive oil, red wine vinegar, parsley, garlic, oregano, red pepper flakes, cumin, salt, and pepper in a small bowl.
  4. Toss the sliced vegetables with balsamic vinegar and grill them for 3–4 minutes per side until they are tender and slightly charred.
  5. Serve the short ribs hot, drizzled with chimichurri and accompanied by the grilled vegetables.

This dish is a vibrant celebration of summer, with the herby, tangy chimichurri balancing perfectly with the juicy beef and the smoky, caramelized vegetables.

It’s ideal for a barbecue or any casual summer gathering.

BBQ Beef Short Ribs with Jalapeño Cornbread

For a classic summer BBQ experience, these tender BBQ beef short ribs paired with spicy jalapeño cornbread are the perfect duo.

The smoky, tangy ribs melt in your mouth, and the cornbread adds a spicy kick and a touch of sweetness that pairs beautifully with the rich, smoky beef.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/2 cup BBQ sauce (your favorite variety)
  • 1 tablespoon smoked paprika
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup melted butter
  • 1/4 cup chopped jalapeños
• Instructions:
  1. Preheat your grill or smoker to medium-high heat.
  2. Season the short ribs with smoked paprika, salt, and pepper. Grill for about 4–5 minutes per side, basting with BBQ sauce during the last few minutes of cooking.
  3. While the ribs are cooking, prepare the cornbread by mixing cornmeal, flour, sugar, baking powder, and salt in a large bowl.
  4. In another bowl, whisk together the buttermilk, eggs, and melted butter. Add the wet ingredients to the dry ingredients and stir in the chopped jalapeños.
  5. Pour the batter into a greased baking dish and bake at 375°F (190°C) for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  6. Serve the hot BBQ short ribs with a side of freshly baked jalapeño cornbread.

This combo of smoky, sticky short ribs and spicy cornbread is perfect for any summer BBQ.

The ribs bring all the flavors you love about a classic cookout, and the cornbread adds an irresistible kick and comfort to the meal.

Spiced Coffee and Molasses Beef Short Ribs

For a unique, bold flavor experience, these spiced coffee and molasses beef short ribs bring an intriguing combination of coffee richness, molasses sweetness, and warming spices.

The flavors meld beautifully, creating a deeply flavorful dish perfect for cooler summer evenings.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/2 cup strong brewed coffee
  • 1/4 cup molasses
  • 2 tablespoons soy sauce
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
• Instructions:
  1. Preheat your oven to 300°F (150°C).
  2. In a small bowl, mix the coffee, molasses, soy sauce, cinnamon, cumin, and cloves.
  3. Heat olive oil in a large ovenproof pot over medium-high heat. Sear the short ribs on all sides until browned.
  4. Pour the coffee-molasses mixture over the ribs, then cover the pot with a lid and transfer to the oven.
  5. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
  6. Remove the ribs from the pot and let them rest for a few minutes before serving.

These spiced coffee and molasses short ribs are a perfect dish for those looking for something different.

The rich coffee flavor and sweet molasses sauce create an unforgettable depth of flavor, ideal for a summer evening meal.

Grilled Beef Short Ribs with Lemon-Garlic Aioli

Simple, yet full of flavor, these grilled beef short ribs paired with a fresh lemon-garlic aioli make for a fantastic summer meal.

The citrusy aioli adds a tangy, creamy contrast to the smoky, juicy beef, creating a balanced and irresistible dish.

• Ingredients:
  • 2 pounds beef short ribs
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon lemon zest
  • 3 cloves garlic, minced
  • 1/2 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley, chopped
• Instructions:
  1. Preheat your grill to medium-high heat.
  2. Season the short ribs with olive oil, salt, and pepper. Grill the ribs for 4–5 minutes per side, or until they reach your desired level of doneness.
  3. While the ribs are grilling, prepare the aioli by combining mayonnaise, lemon zest, lemon juice, garlic, and parsley in a small bowl. Stir well.
  4. Serve the hot grilled ribs with a generous dollop of lemon-garlic aioli on top or on the side for dipping.

This dish is light, fresh, and packed with flavor.

The grilled short ribs are juicy and smoky, while the tangy lemon-garlic aioli offers a delightful contrast that makes each bite a refreshing experience.

Miso-Glazed Beef Short Ribs with Cucumber Salad

For a unique, umami-packed twist on summer BBQ, these miso-glazed beef short ribs are savory, sweet, and utterly irresistible.

The miso glaze is rich with fermented flavors, while the crisp cucumber salad provides a refreshing contrast that enhances the overall dish.

• Ingredients:
  • 2 pounds beef short ribs
  • 2 tablespoons white miso paste
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 cucumber, thinly sliced
  • 1/4 cup rice vinegar
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon sesame seeds
• Instructions:
  1. In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to create the glaze.
  2. Preheat your grill to medium-high heat.
  3. Season the short ribs with salt and pepper, then brush with the miso glaze.
  4. Grill the ribs for 4–5 minutes per side, basting with more glaze during the last few minutes of cooking.
  5. While the ribs are grilling, make the cucumber salad by tossing the sliced cucumber with rice vinegar, cilantro, and sesame seeds.
  6. Serve the miso-glazed short ribs with the fresh cucumber salad on the side.

The savory depth of the miso glaze complements the juicy short ribs beautifully, while the cool, tangy cucumber salad adds a refreshing crunch.

This dish is perfect for a summer evening with an Asian-inspired twist.

Cajun-Style Beef Short Ribs with Corn on the Cob

These Cajun-style beef short ribs bring a kick of spice to your summer BBQ!

The bold seasoning gives the ribs a savory, zesty flavor, and when paired with sweet, buttery corn on the cob, it makes for a well-rounded, satisfying meal.

• Ingredients:
  • 2 pounds beef short ribs
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • Salt and pepper, to taste
  • 4 ears of corn, husked
  • 1/4 cup butter, melted
  • 1 tablespoon chopped fresh parsley
• Instructions:
  1. Preheat your grill to medium-high heat.
  2. In a small bowl, mix together Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper. Rub the spice mixture generously over the short ribs.
  3. Grill the short ribs for 4–5 minutes per side, or until they’re nicely charred and cooked to your preferred doneness.
  4. While the ribs are grilling, place the corn on the grill, turning every 2–3 minutes, for about 10 minutes, until lightly charred and tender.
  5. Once the corn is done, brush with melted butter and sprinkle with chopped parsley.
  6. Serve the Cajun short ribs with the buttery corn on the cob.

These Cajun-style ribs are packed with flavor, and the sweet corn perfectly balances the heat, creating a satisfying summer meal that will spice up any gathering.

Roasted Garlic and Rosemary Beef Short Ribs with Grilled Asparagus

A classic flavor pairing, roasted garlic and rosemary bring out the natural richness of beef short ribs.

When paired with charred grilled asparagus, this recipe creates a sophisticated yet simple dish that’s perfect for an upscale summer dinner or special occasion.

• Ingredients:
  • 2 pounds beef short ribs
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1/4 cup olive oil
  • Salt and pepper, to taste
  • 1 bunch asparagus, trimmed
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon lemon zest
• Instructions:
  1. Preheat your grill or oven to 350°F (175°C).
  2. In a small bowl, mix together garlic, rosemary, olive oil, salt, and pepper. Rub the mixture all over the short ribs.
  3. If grilling, grill the ribs for 4–5 minutes per side, or until cooked to your desired doneness. If using the oven, roast the ribs for about 2.5 hours, basting occasionally with any leftover garlic-rosemary mixture.
  4. While the ribs cook, toss the asparagus with a little olive oil, salt, and pepper. Grill or roast for about 5–7 minutes, or until tender and lightly charred.
  5. Drizzle the grilled asparagus with balsamic vinegar and sprinkle with lemon zest before serving.
  6. Serve the roasted garlic and rosemary short ribs alongside the grilled asparagus.

This dish brings a touch of elegance to your summer BBQ.

The savory garlic and rosemary flavors enhance the beef, while the grilled asparagus adds a fresh, smoky bite that perfectly complements the richness of the ribs.

Garlic Parmesan Beef Short Ribs with Herb-Infused Olive Oil

A simple yet indulgent recipe, these garlic parmesan beef short ribs are perfect for those who love a savory, cheesy twist.

The garlic and parmesan flavors are rich and aromatic, while the herb-infused olive oil adds a touch of freshness and extra depth to the dish.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/4 cup olive oil
  • 1 tablespoon garlic, minced
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
• Instructions:
  1. Preheat your grill or oven to medium-high heat.
  2. Season the beef short ribs with salt and pepper.
  3. In a small bowl, mix olive oil, garlic, basil, thyme, and lemon juice. Brush the mixture over the short ribs.
  4. Grill the ribs for 4–5 minutes per side, or until they’re nicely browned and cooked to your preferred doneness.
  5. During the last minute of grilling, sprinkle the grated parmesan cheese over the ribs and allow it to melt.
  6. Serve hot, garnished with extra fresh herbs, if desired.

These garlic parmesan short ribs are full of flavor and simple to prepare.

The rich, cheesy topping complements the savory beef, making it the perfect choice for a flavorful summer dish.

Citrus-Glazed Beef Short Ribs with Avocado Salad

For a refreshing and tangy twist, these citrus-glazed beef short ribs are a must-try.

The bright, citrusy glaze brings a zesty contrast to the tender, smoky ribs, while the creamy avocado salad adds a light, cooling balance to the dish.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 1 avocado, diced
  • 1/4 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup cilantro, chopped
  • Salt and pepper, to taste
• Instructions:
  1. In a small saucepan, combine orange juice, lime juice, honey, soy sauce, and olive oil. Bring to a simmer and cook for 5–7 minutes, or until the sauce thickens.
  2. Preheat your grill to medium-high heat. Season the short ribs with salt and pepper.
  3. Grill the ribs for 4–5 minutes per side, basting with the citrus glaze during the last few minutes of cooking.
  4. While the ribs cook, prepare the avocado salad by mixing the diced avocado, cherry tomatoes, red onion, cilantro, salt, and pepper in a bowl.
  5. Serve the ribs with a side of fresh avocado salad.

These citrus-glazed short ribs are a great way to bring a fresh, zesty flavor to your summer BBQ.

The sweet-tart glaze pairs beautifully with the creamy avocado salad, creating a well-balanced meal.

Smoked Paprika and Honey Beef Short Ribs with Roasted Potatoes

These smoked paprika and honey beef short ribs are the perfect balance of smoky, sweet, and savory.

The smoky paprika and the richness of honey come together in the glaze, creating a deeply flavorful crust that coats the juicy ribs. Paired with roasted potatoes, this is a hearty and satisfying summer dish.

• Ingredients:
  • 2 pounds beef short ribs
  • 2 tablespoons smoked paprika
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 4 medium potatoes, cubed
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon olive oil (for potatoes)
• Instructions:
  1. Preheat your oven to 375°F (190°C) for the potatoes, or set your grill to medium-high heat.
  2. Season the short ribs with smoked paprika, honey, olive oil, salt, and pepper. Let the ribs marinate for at least 30 minutes.
  3. Grill the ribs for about 4–5 minutes per side until cooked to your desired doneness, basting with more honey glaze during the last few minutes.
  4. While the ribs cook, toss the cubed potatoes with olive oil, rosemary, salt, and pepper. Roast the potatoes in the oven for 25–30 minutes, or until they are golden and crispy.
  5. Serve the smoked paprika and honey short ribs with a side of roasted potatoes.

This dish has a great combination of smoky, sweet flavors from the short ribs and the hearty, crisp potatoes that complement the richness of the beef.

It’s perfect for any summer meal, whether for a family dinner or a special occasion.

Chili-Lime Beef Short Ribs with Mango Salsa

A tangy, spicy, and refreshing recipe perfect for summer BBQs, these chili-lime beef short ribs are grilled to perfection and topped with a zesty, fruity mango salsa.

The combination of heat from the chili and sweetness from the mango creates a vibrant and exciting flavor profile.

• Ingredients:
  • 2 pounds beef short ribs
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • Zest and juice of 2 limes
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 1 ripe mango, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon lime juice (for salsa)
  • 1 small jalapeño, deseeded and finely chopped (optional)
• Instructions:
  1. Preheat your grill to medium-high heat.
  2. In a small bowl, combine chili powder, paprika, cumin, lime zest, lime juice, olive oil, salt, and pepper to form a marinade.
  3. Rub the marinade all over the short ribs and let them marinate for at least 30 minutes.
  4. Grill the short ribs for 4–5 minutes per side, or until cooked to your desired level of doneness.
  5. While the ribs are grilling, prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, and jalapeño in a bowl. Season with salt and pepper.
  6. Serve the chili-lime short ribs topped with the fresh mango salsa.

The bold, smoky chili-lime seasoning perfectly complements the sweet, juicy mango salsa, making these short ribs a standout dish for your summer BBQ.

Balsamic Glazed Beef Short Ribs with Grilled Peaches

This recipe combines the richness of balsamic vinegar with the sweetness of grilled peaches, creating a unique and flavorful dish.

The tangy balsamic glaze enhances the savory beef short ribs, while the caramelized peaches add a delightful contrast.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/2 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 ripe peaches, halved and pitted
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon olive oil (for grilling peaches)
• Instructions:
  1. Preheat your grill to medium-high heat.
  2. In a small saucepan, bring the balsamic vinegar and honey to a simmer over medium heat. Let it reduce for 10–15 minutes, or until it thickens into a syrupy glaze.
  3. Season the short ribs with salt, pepper, and olive oil, then grill them for 4–5 minutes per side, or until they’re cooked to your desired level of doneness, basting with the balsamic glaze during the last few minutes of grilling.
  4. While the ribs are grilling, brush the peach halves with olive oil and grill for about 2–3 minutes per side, or until they are lightly charred and softened.
  5. Serve the balsamic-glazed short ribs with grilled peaches and a sprinkle of fresh thyme.

The combination of the tangy balsamic glaze and the sweet grilled peaches creates a beautiful contrast that elevates the beef short ribs.

This dish is perfect for a special summer gathering or a romantic dinner.

Chipotle and Orange Beef Short Ribs with Cilantro Rice

For a smoky, spicy, and citrusy flavor profile, these chipotle and orange beef short ribs are a fantastic choice.

The heat from the chipotle and the citrusy sweetness of orange combine to create a vibrant and flavorful marinade. Paired with fresh cilantro rice, this dish is both hearty and refreshing.

• Ingredients:
  • 2 pounds beef short ribs
  • 2 chipotle peppers in adobo sauce, minced
  • 1/4 cup orange juice
  • 1 tablespoon orange zest
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 1 cup rice (jasmine or basmati)
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon lime juice
• Instructions:
  1. Preheat your grill to medium-high heat.
  2. In a bowl, mix the minced chipotle peppers, orange juice, orange zest, olive oil, garlic, cumin, salt, and pepper to create a marinade.
  3. Marinate the short ribs in the mixture for at least 30 minutes, or preferably overnight for more intense flavor.
  4. Grill the ribs for 4–5 minutes per side, basting with the marinade during the last few minutes of grilling.
  5. While the ribs are grilling, cook the rice according to package instructions. Once cooked, stir in the fresh cilantro and lime juice.
  6. Serve the chipotle and orange short ribs over a bed of cilantro rice.

The smoky chipotle and sweet orange marinade makes these ribs bold and delicious, and the fresh cilantro rice provides a cooling balance.

This dish is perfect for a summer BBQ with a Latin-inspired flair.

Herb-Crusted Beef Short Ribs with Roasted Garlic Mashed Potatoes

This recipe features tender beef short ribs with a crispy herb crust, paired with creamy roasted garlic mashed potatoes.

The herb crust brings a wonderful burst of flavor to the rich, juicy ribs, while the roasted garlic mashed potatoes are the perfect, comforting side.

• Ingredients:
  • 2 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 4 large russet potatoes, peeled and cubed
  • 1/4 cup butter
  • 1/4 cup heavy cream
  • 1 head of garlic, roasted
• Instructions:
  1. Preheat your grill or oven to 350°F (175°C).
  2. In a small bowl, combine olive oil, rosemary, thyme, garlic, salt, and pepper. Rub the mixture onto the beef short ribs.
  3. Grill the ribs for 4–5 minutes per side, or roast them in the oven for about 2 hours, or until tender.
  4. While the ribs are cooking, prepare the roasted garlic mashed potatoes. Roast the garlic by cutting off the top of the garlic head, drizzling with olive oil, and wrapping in foil. Roast in the oven for about 40 minutes, or until soft.
  5. Boil the cubed potatoes in salted water for about 10–12 minutes, or until fork-tender.
  6. Drain the potatoes and mash them with butter, heavy cream, and the roasted garlic. Season with salt and pepper.
  7. Serve the herb-crusted short ribs with the creamy roasted garlic mashed potatoes.

The fragrant herb crust enhances the beef’s richness, and the roasted garlic mashed potatoes add a decadent, creamy side.

This dish is perfect for a hearty and satisfying summer meal.

Thai-Inspired Beef Short Ribs with Cucumber and Peanut Salad

For a zesty, fresh summer dish, these Thai-inspired beef short ribs offer a perfect balance of savory, sweet, and spicy flavors.

The beef is paired with a crunchy cucumber and peanut salad, bringing a cooling contrast to the bold flavors of the ribs.

• Ingredients:
  • 2 pounds beef short ribs
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon lime juice
  • 1 teaspoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 cucumber, thinly sliced
  • 1/4 cup roasted peanuts, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili flakes (optional)
  • Salt and pepper, to taste
• Instructions:
  1. Preheat your grill to medium-high heat.
  2. In a small bowl, whisk together fish sauce, soy sauce, brown sugar, lime juice, sesame oil, ginger, and garlic. Marinate the short ribs in the mixture for at least 30 minutes.
  3. Grill the short ribs for 4–5 minutes per side, or until cooked to your preferred level of doneness.
  4. While the ribs are grilling, prepare the cucumber and peanut salad by tossing the cucumber slices with rice vinegar, chopped peanuts, cilantro, chili flakes, salt, and pepper.
  5. Serve the Thai-inspired short ribs with the cucumber and peanut salad on the side.

The bold, aromatic flavors from the marinade make these short ribs a standout, while the refreshing cucumber and peanut salad adds the perfect cooling and crunchy contrast.

It’s an ideal dish for a light and vibrant summer meal.

BBQ Bourbon-Maple Beef Short Ribs with Grilled Corn and Coleslaw

This recipe brings together the deep flavors of bourbon and maple syrup, creating a rich, smoky glaze for the beef short ribs.

Paired with sweet, charred corn on the cob and a creamy, tangy coleslaw, this dish is a perfect summer BBQ feast.

• Ingredients:
  • 2 pounds beef short ribs
  • 1/4 cup bourbon
  • 1/4 cup maple syrup
  • 1/4 cup BBQ sauce
  • 1 tablespoon apple cider vinegar
  • Salt and pepper, to taste
  • 4 ears of corn, husked
  • 1 tablespoon olive oil (for corn)
  • 2 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar (for coleslaw)
  • Salt and pepper, to taste
• Instructions:
  1. Preheat your grill to medium-high heat.
  2. In a small saucepan, combine bourbon, maple syrup, BBQ sauce, and apple cider vinegar. Simmer for about 10 minutes, or until the glaze thickens slightly.
  3. Season the short ribs with salt and pepper, then grill for 4–5 minutes per side, basting with the bourbon-maple glaze during the last few minutes of grilling.
  4. While the ribs cook, grill the corn for about 10 minutes, turning occasionally, until lightly charred. Brush with olive oil and season with salt and pepper.
  5. For the coleslaw, mix shredded cabbage, shredded carrots, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper in a bowl. Toss to combine.
  6. Serve the BBQ bourbon-maple short ribs with grilled corn on the cob and creamy coleslaw.

The rich bourbon-maple glaze brings a deep sweetness to the tender beef short ribs, and the pairing with grilled corn and coleslaw gives the dish a perfect balance of smoky, creamy, and crunchy textures.