Grilled Short Ribs With Lemon And Parsley

1. 1

   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.

2. 2

   Cover and chill at least 3 hours.

3. 3

   Let ribs sit at room temperature 1 hour before grilling.

4. 4

   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).

5. 5

   Remove ribs from marinade, scraping off excess, and grill over direct heat, turning occasionally, until charred on all sides, 15-20 minutes.

6. 6

   Move ribs to indirect heat and grill, bone side down, until an instant-read thermometer inserted into thickest part registers 130u00b0 for medium-rare, 5-10 minutes (cooking past this point will yield tough meat). Transfer to a cutting board and let rest 10 minutes.

7. 7

   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.

8. 8

   Do ahead: Ribs can be marinated 1 day ahead. Keep chilled.

* Per serving · 4 servings · Values may vary.