Chef Wil Gilson introduces us to what could be your new favorite grilling recipe for the summer with his Grilled Marinated Beef Short Ribs.  This summer, we teamed up with Yankee Magazine and well-known Boston Chef Wil Gilson for this new favorite summer grilling recipe.

Chef Gilson’s Grilled Marinated Beef Short Ribs recipe is uniquely New England with a special ingredient. Read on for his easy and tasty recipe plus some quick grilling tips from the chef himself.

Photo Credit – Mark Fleming

• “The goal of great grill marks is to make diamonds so clear that Elizabeth Taylor would be jealous.” –Chef Gilson

• The key to getting the best grill marks is to start with a very hot grill. Set the meat on the grill for 2 minutes and then turn the meat at a 90-degree angle. Picture it this way: treat the grill like a clock-face. Start with the tip of the meat facing 2 o’clock. Then turn that tip to face 10 0’clock.

• Quick cooking meats (like pork chops, chicken tenders, steak tips, and Korean short beef ribs) cook beautifully on electric grills like the City Grill because of the grill’s high heat and its non-stick surface.

• Delicate proteins like swordfish, salmon, and tuna can easily come apart on a traditional grill. Use a fish spatula and wait for the fish to become firm before flipping. Electric grills with their non-stick surface are ideal for grilling fish—the fish is not likely to stick to the grate, giving you a fully intact piece filet of salmon for dinner.

• Be aware of grilling sugary sweet glazed meats. People love to slather their meats with a sugary sauce before putting it on the grill. When working over a propane or charcoal grill, this can lead to burnt meats. But with an electric grill with a non-stick surface and quick cooking meats, your meats will not stick or burn.

Photo Credit – Mark Fleming

Grilled Marinated Beef Short Ribs

Yield: 4-6 servings
Total time: 4 hours
Active time: 30 minutes

Ingredients

5 lbs. Korean-style beef short ribs*
1 bunch Thai basil, picked leaves, half reserved for garnish
1 bunch cilantro, picked leaves, half reserved for garnish
1 cup maple syrup
1 cup soy sauce
½ cup red wine (or water)
¼ cup balsamic vinegar
1 bunch scallions, sliced finely
2 tablespoons peeled and chopped ginger
4 tablespoons minced garlic
1 jalapeno, diced or sliced finely

Directions

Place beef short ribs in a freezer bag or a plastic tub that can be sealed (you may need to separate the ribs from one another depending on how they are packed). Put a layer of picked herb leaves on top of the ribs. Flip the ribs over and place more herbs on the other side. The ribs should have fresh herbs on the bottom and the top now.

Combine the remaining ingredients for the marinade in a bowl and whisk together. Pour the marinade over the ribs and allow them to marinate for at least 3 hours or overnight in the refrigerator.

Heat your electric grill to a medium-high heat. Remove the ribs from the marinade and place on a rack to let them drain any excess marinade. Grill ribs for 4-5 minutes per side. Garnish with basil and cilantro leaves.

*Korean-style short ribs can be found at most Asian markets. The cut refers to a strip of beef cut across the bone from the chuck end of the short ribs. Unlike American short ribs, which are best for braising and include a thick slice of bone-in beef, Korean-style short ribs are cut lengthwise across the rib bones. The result is a thin strip of meat, about 8 to 10 inches in length, lined on 1 side with 1/2-inch thick rib bones. The thin slices make for fast cooking on the grill.

Photo Credit – Mark Fleming

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