28+ Irresistible Summer Short Rib Recipes That Sizzle with Flavor

There’s just something magical about summer and the way it brings people together—especially around the grill.

If you’re looking to elevate your BBQ game and bring bold, unforgettable flavor to your summer cookouts, short ribs are the way to go.

These tender, juicy cuts of beef are incredibly versatile, whether you’re marinating, smoking, braising, or grilling them.

In this ultimate roundup, we’ve gathered 28+ mouthwatering summer short rib recipes that range from smoky and spicy to sweet and tropical.

Whether you’re cooking for a backyard bash, a casual family dinner, or a sunset beach bonfire, you’ll find a short rib recipe here that’s perfect for the occasion.

28+ Irresistible Summer Short Rib Recipes That Sizzle with Flavor

Short ribs might be one of the most underrated stars of summer grilling, but after working your way through this list, we’re sure you’ll agree: they deserve a top spot at every BBQ.

These 28+ summer short rib recipes offer a wide range of flavors, from tropical and tangy to smoky and sweet, proving just how versatile this cut can be.

Whether you’re going all out with a layered marinade or keeping it simple with a classic dry rub, short ribs bring the kind of flavor and tenderness that makes people come back for seconds—and thirds.

Grilled Korean-Style Short Ribs (Galbi)

These Korean-style short ribs, also known as “galbi,” are marinated in a sweet and savory soy-based sauce, then grilled to perfection.

With hints of garlic, sesame, and a touch of brown sugar, they’re a flavorful and tender highlight of any summer cookout.

Ingredients:

• 3 lbs beef short ribs (flanken cut)
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp sesame oil
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1/4 cup rice vinegar
• 1/4 cup water
• 1 Asian pear, grated (or use a ripe pear/apple)
• 2 green onions, chopped
• 1 tbsp toasted sesame seeds
• Freshly ground black pepper

Instructions:

1. In a large bowl, whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, water, and grated pear.
2. Add the short ribs to the marinade and mix well. Cover and refrigerate for at least 4 hours, ideally overnight.
3. Preheat a grill to high heat. Remove the ribs from the marinade and let excess drip off.
4. Grill the ribs for about 2–3 minutes per side, until nicely charred but still tender.
5. Sprinkle with green onions and sesame seeds before serving.

Korean-style grilled short ribs are the ultimate mix of smoky, sweet, and salty.

Serve them alongside kimchi, steamed rice, and cold beer for a summer feast that hits all the right notes.

Red Wine-Braised Short Ribs with Summer Herb Chimichurri

Rich and deeply flavored, these red wine-braised short ribs are balanced by a bright, herbaceous chimichurri made with summer herbs like parsley and basil.

Perfect for a slower, relaxed weekend meal, they bring bold comfort to your summer table.

Ingredients (Short Ribs):

• 3 lbs bone-in beef short ribs
• Salt and pepper
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups dry red wine
• 2 cups beef broth
• 2 sprigs thyme
• 1 sprig rosemary

Ingredients (Chimichurri):

• 1 cup parsley
• 1/2 cup basil leaves
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 garlic clove
• Salt and pepper to taste
• Pinch of red pepper flakes

Instructions:

1. Preheat oven to 325°F (163°C). Season short ribs with salt and pepper.
2. In a large Dutch oven, heat olive oil and sear short ribs on all sides. Remove and set aside.
3. Add onions and carrots; cook until softened. Stir in garlic and tomato paste; cook 1 minute.
4. Pour in wine and scrape the bottom of the pot. Simmer 5 minutes.
5. Add beef broth and herbs. Return ribs to pot. Cover and braise in the oven for 2.5–3 hours, until tender.
6. While ribs cook, blend all chimichurri ingredients in a food processor until chunky and vibrant.
7. Serve short ribs with a generous drizzle of chimichurri and crusty bread or roasted potatoes.

This dish brings the best of both worlds: slow-cooked comfort with a fresh summer twist.

The bright chimichurri cuts through the richness, making this a stunning centerpiece for al fresco dining.

Sticky Pineapple BBQ Short Ribs

A tropical twist on classic BBQ, these sticky pineapple-glazed short ribs are sweet, tangy, and utterly addictive.

Perfect for summer parties, they’re finger-licking good and surprisingly easy to prepare on the grill or in the oven.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1 cup pineapple juice
• 1/2 cup ketchup
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tsp cornstarch + 2 tbsp water (optional, for thickening)

Instructions:

1. Season ribs with salt and pepper. Sear in olive oil in a skillet or grill until browned.
2. In a saucepan, combine pineapple juice, ketchup, soy sauce, brown sugar, vinegar, garlic powder, and paprika. Simmer for 10–15 minutes until slightly thickened.
3. Optional: mix cornstarch and water, stir into sauce, and simmer for another 2 minutes until glossy.
4. Brush ribs with sauce and grill or bake at 350°F (177°C) for 30 minutes, basting every 10 minutes.
5. Finish with a final glaze and a quick sear for caramelization.

These ribs are a vibrant balance of sweet and smoky, with the tropical flavor of pineapple making them a summer standout.

Serve them with grilled corn, slaw, and a fruity cocktail for full island vibes.

Bourbon-Maple Glazed Short Ribs

These short ribs are bathed in a rich bourbon and maple syrup glaze, giving them a perfect balance of deep, savory flavors with a hint of sweetness.

The combination of smoky char from grilling and a touch of sweetness makes this recipe ideal for a summer evening under the stars.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 2 tbsp olive oil
• 1/4 cup bourbon
• 1/2 cup maple syrup
• 1/4 cup soy sauce
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat grill to medium-high heat. Season short ribs with salt and pepper.
2. In a small saucepan, combine bourbon, maple syrup, soy sauce, Dijon mustard, Worcestershire sauce, garlic, and thyme. Simmer over medium heat for 10 minutes, allowing it to thicken slightly.
3. Grill short ribs for about 4–5 minutes per side, basting generously with the bourbon-maple glaze as you cook.
4. Once ribs are nicely caramelized and tender, remove from the grill and let rest for 5 minutes before serving.

These ribs are a crowd-pleaser with their bold, smoky, and sweet flavors.

Pair them with roasted vegetables or a tangy green salad for a well-rounded summer meal. The bourbon-maple glaze adds an elevated, comforting touch to any gathering.

Spicy Orange-Honey Short Ribs

If you’re craving a bold, spicy kick to balance with sweetness, these orange-honey short ribs are the perfect choice.

The citrusy orange glaze pairs beautifully with a touch of heat from chili flakes, creating a unique flavor profile that will have everyone asking for seconds.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 2 tbsp olive oil
• 1 cup fresh orange juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• 1–2 tsp chili flakes (adjust to your spice level)
• 2 cloves garlic, minced
• 1 tsp sesame oil

Instructions:

1. Preheat oven to 350°F (177°C). Season short ribs with salt and pepper.
2. Heat olive oil in a large skillet and sear the short ribs until browned on all sides. Transfer to a baking dish.
3. In the same skillet, combine orange juice, honey, soy sauce, rice vinegar, ginger, chili flakes, and garlic. Simmer for 5 minutes until the sauce thickens slightly.
4. Pour the orange-honey glaze over the ribs and cover with foil. Bake for 2.5 hours, basting every 30 minutes.
5. Once the ribs are tender, remove foil, and bake for an additional 10 minutes for caramelization.
6. Drizzle with sesame oil before serving.

These short ribs are tangy, sweet, and spicy—ideal for a summer dinner that stands out with a zesty twist.

Serve them with jasmine rice or a cucumber salad to complement the bold flavors.

Lemon-Basil Marinated Short Ribs

For a lighter, herbaceous take on short ribs, this lemon-basil marinade infuses the meat with a fresh, citrusy zing and fragrant basil.

Grilled to perfection, these short ribs are a refreshing and elegant dish that feels perfect for summer.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp red pepper flakes (optional)
• Fresh basil leaves for garnish

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, chopped basil, garlic, honey, mustard, and red pepper flakes. Season with salt and pepper.
2. Place short ribs in a shallow dish or resealable bag and pour the marinade over them. Refrigerate for at least 3 hours, ideally overnight.
3. Preheat the grill to medium heat. Remove short ribs from the marinade, letting any excess drip off.
4. Grill the ribs for about 4–5 minutes per side, turning occasionally, until nicely charred and tender.
5. Garnish with fresh basil leaves before serving.

These lemon-basil short ribs are wonderfully light yet packed with flavor.

The citrusy marinade helps tenderize the meat while offering a refreshing note that pairs beautifully with grilled vegetables or a light summer salad.

Smoked Coffee & Chipotle Short Ribs

For those who enjoy deep, smoky flavors with a hint of heat, these coffee and chipotle short ribs are a perfect match.

The rich coffee and smoky chipotle create a flavor-packed glaze that’s perfect for a summer smoke session.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 2 tbsp ground coffee (preferably dark roast)
• 1 tbsp chipotle chili powder
• 1 tsp smoked paprika
• 1 tbsp brown sugar
• 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 tbsp honey
• 1/2 cup water

Instructions:

1. Preheat your smoker or grill to 225°F (107°C). Season short ribs with salt and pepper.
2. In a small bowl, mix the ground coffee, chipotle chili powder, smoked paprika, brown sugar, and a pinch of salt to create a rub.
3. Rub the spice mixture generously onto the short ribs, ensuring they’re fully coated.
4. Place the short ribs in the smoker or on the grill, bone-side down, and cook for about 4 hours, or until tender.
5. While the ribs smoke, make the glaze by combining soy sauce, apple cider vinegar, honey, and water in a saucepan. Simmer for 10–15 minutes until thickened.
6. Brush the ribs with the glaze during the last 30 minutes of cooking, allowing the flavors to meld and the glaze to caramelize.

The combination of coffee, chipotle, and the smoky flavor from the grill makes these short ribs a true showstopper.

Serve with grilled vegetables or a tangy slaw to balance the bold flavors.

Mango-Tequila Marinated Short Ribs

Transport yourself to the tropics with these juicy mango-tequila marinated short ribs.

The tropical sweetness of mango pairs perfectly with the zest of tequila, making for a unique summer barbecue dish that everyone will love.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1/2 cup fresh mango puree
• 1/4 cup tequila
• 1 tbsp lime juice
• 2 tbsp agave syrup
• 2 cloves garlic, minced
• 1/2 tsp cumin
• 1/4 tsp chili powder
• Fresh cilantro for garnish

Instructions:

1. In a bowl, whisk together the mango puree, tequila, lime juice, agave syrup, garlic, cumin, chili powder, and a pinch of salt and pepper.
2. Place the short ribs in a resealable bag or shallow dish and pour the marinade over the meat. Refrigerate for at least 4 hours, or overnight for best flavor.
3. Preheat your grill to medium heat. Remove the ribs from the marinade, allowing excess liquid to drip off.
4. Grill the ribs for about 5–6 minutes per side, until charred and cooked to your desired doneness.
5. Garnish with fresh cilantro before serving.

These mango-tequila short ribs are sweet, zesty, and a little bit spicy—perfect for a summer fiesta.

Pair them with grilled corn on the cob and a fresh avocado salad for a complete tropical meal.

Herb-Crusted Short Ribs with Garlic Lemon Butter

These herb-crusted short ribs are a sophisticated twist on traditional BBQ. The fresh herbs create a fragrant crust, while the garlic lemon butter adds a rich, savory finish.

This recipe is perfect for an elegant summer dinner.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 2 tbsp fresh parsley, chopped
• 3 cloves garlic, minced
• 1/4 cup Dijon mustard
• 1/2 cup breadcrumbs (preferably panko)
• 1/4 cup parmesan cheese, grated

Ingredients (Garlic Lemon Butter):

• 1/2 cup unsalted butter, melted
• 3 cloves garlic, minced
• Juice and zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Season the short ribs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat and sear the short ribs on all sides until browned.
3. In a small bowl, mix the chopped rosemary, thyme, parsley, garlic, Dijon mustard, breadcrumbs, and parmesan cheese.
4. Coat the seared ribs with the mustard mixture, pressing lightly so the herb crust sticks.
5. Place the ribs on a baking sheet and roast for 2–2.5 hours, until the meat is tender and the crust is golden.
6. In a small bowl, whisk together melted butter, garlic, lemon juice, and zest. Drizzle over the ribs before serving.

These herb-crusted short ribs with garlic lemon butter are perfect for a special occasion or a weekend dinner that calls for something more refined.

The fresh herbs bring a wonderful aroma, while the garlic lemon butter provides a finishing touch of richness that will leave everyone impressed.

Smoky Bourbon Peach Short Ribs

Sweet, smoky, and tender, these bourbon peach short ribs combine the rich flavor of bourbon with the fresh, juicy sweetness of peaches.

A perfect dish for an unforgettable summer BBQ that combines deep, savory flavors with a fruity, smoky twist.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1/2 cup bourbon
• 1 cup fresh peach puree (or mashed peaches)
• 1/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 2 tbsp soy sauce
• 2 tsp smoked paprika
• 2 cloves garlic, minced
• 1 tsp Dijon mustard

Instructions:

1. Preheat your grill or smoker to medium heat. Season short ribs with salt and pepper.
2. In a saucepan, combine bourbon, peach puree, brown sugar, apple cider vinegar, soy sauce, smoked paprika, garlic, and Dijon mustard. Bring to a simmer over medium heat and cook for 10-15 minutes until thickened into a glaze.
3. Sear the short ribs on the grill for 3-4 minutes per side, ensuring they are nicely browned.
4. Brush the bourbon peach glaze generously onto the ribs, then continue grilling for another 10–12 minutes, basting every 5 minutes, until the ribs are tender and caramelized.
5. Serve the ribs with extra peach glaze on the side for dipping.

These smoky bourbon peach short ribs are a true summer indulgence with their sweet and smoky layers of flavor.

Serve them with a side of cornbread or grilled veggies for a soul-satisfying meal.

Charred Lemon-Garlic Short Ribs with Mint Yogurt Sauce

For a light yet flavorful summer meal, these charred lemon-garlic short ribs are paired with a refreshing mint yogurt sauce.

The acidity of lemon balances the richness of the beef, and the mint yogurt sauce offers a cool contrast for a perfect summer BBQ experience.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 2 lemons (zest and juice)
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 cup fresh mint, chopped
• 1 cup plain Greek yogurt
• 1 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp ground cumin

Instructions:

1. Preheat grill to medium-high heat. Season short ribs with salt and pepper.
2. In a small bowl, mix olive oil, lemon zest, lemon juice, minced garlic, oregano, and a pinch of salt to create the marinade.
3. Coat the ribs with the marinade and refrigerate for 1-2 hours.
4. Grill the short ribs for 4–5 minutes per side, charring them until they’re cooked to your preferred doneness.
5. While the ribs cook, mix Greek yogurt, chopped mint, honey, lemon juice, cumin, and a pinch of salt to make the mint yogurt sauce.
6. Once ribs are done, serve with the mint yogurt sauce on the side.

These charred lemon-garlic short ribs with mint yogurt sauce are a perfect balance of zesty and rich flavors.

The tangy yogurt sauce is refreshing and pairs perfectly with the smoky, juicy meat. Serve with a Mediterranean salad or couscous for a light yet filling meal.

Sweet and Spicy Pineapple-Jalapeño Short Ribs

A perfect combination of sweet and spicy, these pineapple-jalapeño short ribs feature a tangy pineapple glaze with a kick from fresh jalapeños.

This dish is great for those who love a bold and flavorful BBQ with a touch of heat.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1 cup pineapple juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1–2 fresh jalapeños, minced (seeds removed for less heat)
• 2 cloves garlic, minced
• 1/4 cup cilantro, chopped (for garnish)

Instructions:

1. Preheat grill to medium-high heat. Season short ribs with salt and pepper.
2. In a small saucepan, combine pineapple juice, honey, soy sauce, rice vinegar, minced jalapeños, and garlic. Simmer over medium heat for 10–15 minutes until the sauce thickens slightly.
3. Sear short ribs on the grill for 3–4 minutes per side until browned and slightly charred.
4. Brush the ribs with the pineapple-jalapeño glaze during the last few minutes of cooking, basting frequently.
5. Once ribs are tender and caramelized, remove from the grill and garnish with fresh cilantro before serving.

These sweet and spicy pineapple-jalapeño short ribs are bursting with bold flavors.

The sweetness of the pineapple balances out the heat of the jalapeños, making it a crowd-pleasing BBQ dish. Pair them with a side of grilled corn or a creamy potato salad for a complete summer meal.

Cilantro-Lime Short Ribs with Avocado Salsa

Fresh, zesty, and vibrant, these cilantro-lime short ribs are the perfect dish for a summer evening.

The bright flavors of lime and cilantro perfectly complement the richness of the beef, while the creamy avocado salsa adds a refreshing touch.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• Juice and zest of 2 limes
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp chili powder

Ingredients (Avocado Salsa):

• 2 ripe avocados, diced
• 1/2 cup red onion, finely chopped
• 1 small tomato, diced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Season short ribs with salt and pepper.
2. In a small bowl, combine lime juice, lime zest, garlic, cilantro, honey, cumin, and chili powder. Coat short ribs with the marinade and let them rest for at least 30 minutes (or refrigerate for a few hours).
3. Grill the short ribs for about 4–5 minutes per side, turning until they are nicely browned and cooked to your desired level of doneness.
4. While the ribs cook, prepare the avocado salsa by mixing together the diced avocado, onion, tomato, cilantro, and lime juice. Season with salt and pepper.
5. Once ribs are done, serve with a generous spoonful of avocado salsa on top.

These cilantro-lime short ribs with avocado salsa are fresh and vibrant, perfect for a warm summer day.

The zesty lime marinade adds a burst of flavor, while the creamy avocado salsa balances the richness of the meat.

BBQ Bourbon Pecan Short Ribs

These bourbon pecan short ribs are the perfect balance of sweet, smoky, and nutty.

The bourbon glaze brings out the depth of flavor in the ribs, while the pecans add an unexpected crunch, making them a unique dish to serve at any summer BBQ.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1/4 cup bourbon
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 cup BBQ sauce (your favorite variety)
• 1/2 cup chopped pecans
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika

Instructions:

1. Preheat oven to 325°F (163°C). Season short ribs with salt and pepper.
2. Heat olive oil in a large oven-safe pan or Dutch oven. Sear the short ribs on all sides until browned.
3. In a bowl, mix together bourbon, brown sugar, apple cider vinegar, BBQ sauce, Worcestershire sauce, and smoked paprika. Pour the mixture over the seared short ribs.
4. Cover the pan and braise in the oven for about 2.5–3 hours, or until the ribs are tender.
5. While the ribs cook, toast the chopped pecans in a dry skillet over medium heat for about 3–5 minutes until fragrant.
6. Once the ribs are tender, remove them from the oven, and sprinkle with toasted pecans before serving.

These BBQ bourbon pecan short ribs are a luxurious and indulgent treat, perfect for impressing your guests at your next summer gathering.

The smoky, sweet bourbon glaze paired with the crunch of toasted pecans creates a dish that’s both rich and satisfying.

Garlic Herb Butter Short Ribs with Grilled Asparagus

These garlic herb butter short ribs are rich, flavorful, and perfect for a simple yet elegant summer meal.

The herb-infused butter adds a luxurious finish, and the grilled asparagus brings a fresh, light complement to the dish.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 2 cloves garlic, minced
• 1/2 cup unsalted butter, softened
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 bunch asparagus, trimmed

Instructions:

1. Preheat grill to medium-high heat. Season short ribs with salt and pepper.
2. In a small bowl, combine olive oil, parsley, thyme, garlic, butter, lemon juice, and lemon zest to make the garlic herb butter.
3. Grill the short ribs for about 5–6 minutes per side until they are beautifully charred and cooked to your desired doneness.
4. While the ribs cook, toss the asparagus with olive oil, salt, and pepper, and grill for 3–4 minutes until tender and slightly charred.
5. Once the ribs are done, top them with a generous dollop of garlic herb butter, allowing it to melt over the meat.
6. Serve with the grilled asparagus on the side.

The garlic herb butter adds a decadent richness to these short ribs, while the grilled asparagus brings a refreshing, smoky bite.

This recipe is perfect for a lighter yet indulgent summer meal that’s easy to prepare and full of flavor.

Pineapple-Coconut Short Ribs

These pineapple-coconut short ribs are a tropical dream! The sweetness of pineapple combined with the creamy richness of coconut creates a perfect balance of flavors.

Grilled to perfection, these ribs are ideal for a summer BBQ with an exotic twist.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1 cup pineapple juice
• 1/2 cup coconut milk
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp chili flakes (optional)

Instructions:

1. Preheat grill to medium-high heat. Season the short ribs with salt and pepper.
2. In a bowl, combine pineapple juice, coconut milk, brown sugar, soy sauce, garlic, ginger, and chili flakes (if using). Stir until sugar dissolves.
3. Place the short ribs in a resealable bag or shallow dish and pour the marinade over them. Let it marinate for at least 2 hours or overnight.
4. Grill the ribs for 4–5 minutes per side, basting frequently with the pineapple-coconut marinade until the ribs are tender and caramelized.
5. Serve with a sprinkle of fresh cilantro for a pop of color and extra flavor.

These pineapple-coconut short ribs are full of tropical flavors and will transport you to a sunny island paradise.

Pair them with grilled plantains or a mango salsa for an unforgettable summer meal.

Balsamic-Glazed Short Ribs with Roasted Vegetables

For a more savory, rich flavor profile, these balsamic-glazed short ribs are an excellent choice.

The balsamic reduction creates a deeply flavorful glaze that pairs beautifully with roasted vegetables. This dish is perfect for a family dinner or a special gathering.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 2 tbsp olive oil
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1/2 cup beef broth
• 2 sprigs rosemary
• 1/2 tsp thyme
• 2 cloves garlic, minced
• 1 lb mixed root vegetables (carrots, parsnips, potatoes), cut into chunks

Instructions:

1. Preheat oven to 350°F (175°C). Season short ribs with salt and pepper.
2. Heat olive oil in a large oven-safe skillet or Dutch oven. Sear the short ribs on all sides until browned.
3. In a small saucepan, combine balsamic vinegar, honey, beef broth, rosemary, thyme, and garlic. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly.
4. Pour the balsamic glaze over the seared short ribs and cover with foil. Roast in the oven for about 2.5 hours, basting every 30 minutes.
5. During the last 30 minutes of cooking, add the mixed root vegetables to the skillet, tossing them in any remaining glaze and allowing them to roast alongside the ribs.
6. Once the ribs are tender and the vegetables are caramelized, remove from the oven and serve.

These balsamic-glazed short ribs with roasted vegetables make for a hearty and satisfying meal.

The tangy, sweet balsamic glaze enhances the rich beef, while the roasted vegetables provide the perfect side dish. This recipe is ideal for a cozy dinner or holiday meal.

Cilantro-Paprika Grilled Short Ribs with Lime Crema

This recipe gives short ribs a fresh, zesty twist with a combination of cilantro and paprika, followed by a creamy lime crema to balance the heat.

It’s a perfect choice for a light summer dinner that still packs in bold flavors.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1 tbsp paprika
• 1 tsp cumin
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime zest
• 2 cloves garlic, minced
• 1/4 cup lime juice
• 1/2 cup sour cream

Instructions:

1. Preheat grill to medium-high heat. Season short ribs with salt and pepper.
2. In a small bowl, mix paprika, cumin, cilantro, lime zest, and garlic. Rub this spice mix generously over the short ribs.
3. Drizzle olive oil over the ribs and grill for 5–6 minutes per side, or until you get nice grill marks and the ribs are cooked to your desired doneness.
4. While the ribs are grilling, make the lime crema by combining sour cream, lime juice, a pinch of salt, and pepper in a bowl. Stir until smooth and creamy.
5. Once the ribs are done, serve them with a generous drizzle of lime crema on top.

These cilantro-paprika grilled short ribs with lime crema offer a refreshing and smoky flavor combination.

The cilantro and paprika rub adds a bold flavor, while the lime crema provides a cooling finish, making them a great choice for a summer BBQ. Pair with a fresh tomato salad or grilled corn on the cob for a complete meal.

Charred Orange-Glazed Short Ribs

Sweet, tangy, and slightly smoky, these charred orange-glazed short ribs are a perfect way to infuse citrusy brightness into your summer BBQ.

The orange glaze adds a layer of caramelized sweetness that pairs wonderfully with the richness of the beef.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 2 tbsp olive oil
• 1/2 cup fresh orange juice
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1/2 tsp ground ginger
• 1 clove garlic, minced
• Zest of 1 orange
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat. Season short ribs with salt and pepper.
2. In a saucepan, combine orange juice, honey, soy sauce, rice vinegar, ground ginger, garlic, and orange zest. Bring to a simmer and cook for 8–10 minutes until the glaze thickens.
3. Brush the short ribs with olive oil and grill for 4–5 minutes per side, allowing them to char slightly and cook to your desired level of doneness.
4. During the last few minutes of grilling, brush the ribs generously with the orange glaze, allowing the sauce to caramelize on the ribs.
5. Remove from the grill and garnish with freshly chopped parsley.

These charred orange-glazed short ribs are the perfect balance of sweet and tangy.

The citrusy glaze enhances the beef’s natural flavors, and the char from the grill adds a smoky finish. Serve them with a side of grilled veggies or a fresh salad for a light yet flavorful meal.

Mediterranean Herb-Infused Short Ribs with Tzatziki Sauce

For a Mediterranean twist, these herb-infused short ribs are bursting with aromatic herbs like rosemary and oregano.

Paired with a cooling tzatziki sauce, this dish makes a delicious and refreshing choice for a summer meal.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh oregano, chopped
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 cup plain Greek yogurt
• 1/4 cup cucumber, finely grated and squeezed dry
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice

Instructions:

1. Preheat the grill to medium-high heat. Season the short ribs with salt and pepper.
2. In a small bowl, combine olive oil, rosemary, oregano, garlic, and lemon zest. Rub this mixture onto the short ribs and let them marinate for at least 30 minutes.
3. Grill the short ribs for about 5–6 minutes per side, or until they develop a nice crust and are cooked to your desired level of doneness.
4. While the ribs are grilling, make the tzatziki sauce by mixing Greek yogurt, cucumber, dill, lemon juice, red wine vinegar, and a pinch of salt in a bowl.
5. Once the short ribs are done, serve them with a generous dollop of tzatziki sauce on the side.

The Mediterranean herb-infused short ribs with tzatziki sauce are aromatic, refreshing, and full of flavor. The cool and creamy tzatziki complements the savory, grilled ribs perfectly.

Pair them with a light couscous or grilled pita for a Mediterranean-inspired feast.

Spicy Sriracha-Honey Short Ribs

Sweet, spicy, and sticky, these sriracha-honey short ribs pack a flavorful punch.

The perfect balance of heat and sweetness makes them an addictive dish that will be a hit at any summer gathering.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 3 tbsp sriracha sauce
• 1/4 cup honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp sesame seeds (for garnish)
• Green onions, chopped (for garnish)

Instructions:

1. Preheat your grill to medium-high heat. Season short ribs with salt and pepper.
2. In a bowl, combine sriracha sauce, honey, soy sauce, rice vinegar, sesame oil, and garlic. Stir well to create the spicy glaze.
3. Grill the short ribs for 4–5 minutes per side, brushing them with the sriracha-honey glaze every few minutes to build up the sticky coating.
4. Once the ribs are cooked to your preferred doneness, remove them from the grill and drizzle with extra glaze.
5. Garnish with sesame seeds and chopped green onions before serving.

These spicy sriracha-honey short ribs are full of bold flavors.

The combination of heat from the sriracha and sweetness from the honey creates a sticky glaze that clings to the tender ribs, making each bite a flavor explosion. Serve with a side of steamed rice or grilled corn for a complete meal.

Sweet Chili-Ginger Short Ribs

The perfect blend of sweetness and heat, these sweet chili-ginger short ribs are a delightful combination of bold flavors.

The sweet chili sauce, combined with the aromatic ginger, creates a beautifully sticky glaze for the ribs that everyone will love.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1/4 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp sesame oil
• Chopped cilantro for garnish

Instructions:

1. Preheat the grill to medium-high heat. Season short ribs with salt and pepper.
2. In a small bowl, combine sweet chili sauce, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil. Stir well to create the glaze.
3. Grill the short ribs for 4–5 minutes per side, brushing the glaze on generously during the last few minutes of grilling to create a sticky coating.
4. Once the ribs are done, remove from the grill and garnish with fresh chopped cilantro.

These sweet chili-ginger short ribs are a crowd-pleasing hit, with the sweet chili sauce offering a tantalizing sweetness and the ginger adding an aromatic, spicy kick.

Serve with a side of jasmine rice or a simple cucumber salad for a balanced, flavorful meal.

Herb-Crusted Short Ribs with Lemon Garlic Butter

A beautiful, herb-crusted exterior with a rich, buttery finish, these short ribs are a decadent treat.

The fresh herb crust gives the ribs a savory, aromatic flavor, while the lemon garlic butter adds an irresistible, rich finish.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1 cup fresh parsley, chopped
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 4 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/2 cup unsalted butter, softened
• Zest of 1 lemon
• 1 tbsp lemon juice

Instructions:

1. Preheat your grill to medium-high heat. Season short ribs with salt and pepper.
2. In a small bowl, mix together parsley, rosemary, thyme, garlic, and Parmesan cheese to make the herb crust.
3. Rub the short ribs with olive oil, then coat generously with the herb mixture.
4. Grill the short ribs for 4–5 minutes per side, until the crust is golden and crispy, and the ribs are cooked to your preferred doneness.
5. While the ribs cook, combine softened butter, lemon zest, and lemon juice in a bowl to make the lemon garlic butter.
6. Once the ribs are cooked, remove them from the grill and serve with a generous dollop of lemon garlic butter on top.

These herb-crusted short ribs with lemon garlic butter are rich and flavorful, with the herbs bringing out a savory aroma and the butter adding a luxurious finish.

Serve them with roasted potatoes or grilled vegetables for an elegant summer meal.

Smoky Chipotle-Raspberry Short Ribs

If you’re a fan of smoky and spicy flavors, this recipe is for you! The smoky chipotle paired with the sweetness of raspberries creates a rich, deep flavor that elevates the beef short ribs.

A perfect dish for anyone who enjoys a balance of sweet and spicy.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper
• 1 tbsp olive oil
• 1/4 cup chipotle pepper in adobo sauce (minced)
• 1 cup fresh raspberries
• 1/4 cup honey
• 2 tbsp red wine vinegar
• 1 tbsp soy sauce
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika

Instructions:

1. Preheat grill to medium-high heat. Season short ribs with salt and pepper.
2. In a small saucepan, combine chipotle pepper, raspberries, honey, red wine vinegar, soy sauce, garlic, and smoked paprika. Cook over medium heat for about 10–12 minutes, mashing the raspberries and reducing the sauce to a glaze.
3. Brush the short ribs with olive oil and grill for 4–5 minutes per side, basting frequently with the smoky chipotle-raspberry glaze.
4. Once the ribs are cooked to your desired level, remove them from the grill and drizzle with additional glaze.

These smoky chipotle-raspberry short ribs offer a unique combination of sweet, smoky, and spicy flavors that’ll have your guests asking for seconds.

The chipotle brings a depth of flavor, while the raspberries add a refreshing sweetness. Pair with a light coleslaw or grilled corn for a perfectly balanced meal.