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Italian Grilled Short Ribs Recipe

Recipe by Pedro M. A. Neves

Braciole di costine alla griglia showcases Italian mastery of simple, bold flavors applied to beef short ribs. These ribs are marinated in a herbaceous mixture of rosemary, garlic, and red wine, then grilled over charcoal until caramelized outside and tender within. This rustic preparation highlights the quality of the meat and reflects the Italian philosophy of letting premium ingredients speak for themselves.

Ingredients

• 2 kg beef short ribs, cut between bones (8 ribs total)
• 120 ml extra-virgin olive oil
• 60 ml dry red wine (Sangiovese or Barbera)
• 6 cloves garlic, minced
• 4 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon black peppercorns, crushed
• 1 teaspoon sea salt, plus more for finishing
• ½ teaspoon red pepper flakes
• 2 tablespoons balsamic vinegar
• 1 lemon, halved

Instructions

1. Combine olive oil, red wine, minced garlic, rosemary, thyme, bay leaves, crushed peppercorns, sea salt, and red pepper flakes in a large bowl. Whisk together to create the marinade.

2. Pat the short ribs dry with paper towels. Place them in a large non-reactive container and pour the marinade over them, ensuring each rib is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.

3. Remove the ribs from the refrigerator 1 hour before grilling to bring them to room temperature. Reserve 60 ml of marinade in a small bowl for basting.

4. Preheat a charcoal or gas grill to medium-high heat (approximately 200°C or 400°F). Oil the grill grates lightly with a high-heat oil.

5. Place the ribs directly on the hot grill, bone-side down. Grill for 12-15 minutes without moving, allowing a caramelized crust to develop.

6. Flip the ribs to the meat side and brush generously with the reserved marinade. Continue grilling for another 12-15 minutes until the internal temperature reaches 60-63°C (140-145°F) for medium-rare, basting once more halfway through.

7. Transfer the grilled ribs to a warm cutting board or serving platter. Drizzle with balsamic vinegar and squeeze fresh lemon juice over the top. Season with finishing sea salt.

8. Rest the ribs for 5-7 minutes before serving, allowing the juices to redistribute through the meat.

Substitutions

• Use white wine instead of red wine for a lighter, less tannic marinade—substitute Pinot Grigio or Vermentino in equal measure.
• Replace fresh rosemary and thyme with 2 teaspoons dried Italian herb blend if fresh herbs are unavailable.
• Substitute beef short ribs with lamb ribs, reducing grill time by 5-7 minutes due to smaller mass.
• Use balsamic glaze (reduction) instead of vinegar for a sweeter, more concentrated finish.

Tips

• Allow ribs to reach room temperature before grilling to ensure even cooking throughout; cold meat will have a cold center when the exterior is done.
• Do not move the ribs constantly; let them sit undisturbed on the grill to develop the flavorful, caramelized crust that characterizes proper grilling.
• If using a gas grill, maintain consistent medium-high heat; if using charcoal, avoid direct flame by moving ribs to a cooler side if flare-ups occur.
• Save leftover grilled ribs for a simple pasta alla griglia by shredding the meat and tossing with olive oil, garlic, and pasta water.

In Italian cuisine, particularly in Tuscany and Emilia-Romagna, grilled meats feature prominently in traditional osteria cooking. Short ribs prepared this way—with minimal intervention and reliance on quality beef and fresh herbs—embody the regional philosophy of cucina povera elevated through technique and ingredient quality.

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