Short Ribs On A Bull Grill

By Anthony Serrano

Anytime I see short ribs on a menu I just have to order them. It’s always been one of my favorite entrees to order at a restaurant but the reality is it’s super easy to make using a Bull Grill! All you need is a little bit of time and the right ingredients to create an amazing and elevated dinner. Using a smoke box and the indirect heat method will help you grill succulent and tasty short ribs every time on a Bull Grill.

  • 1-2 slabs of Beef Short Ribs
  • 1/4 cup Salt
  • 1/4 cup Black Pepper
  • 1/4 cup Garlic Powder
  • 1/2 cup Yellow Mustard
  • 2 quarts beef stock
  • 1 pint red wine
  1. Start by trimming away any silver skin and the fat cap slightly.
  2. Coat the entire slab with mustard and heavily season with salt, pepper, and garlic powder. Place the meat on a foil lined sheet tray. (You can refrigerate up to 12 hours before cooking for concentrated flavors but it’s not needed.)
  3. Place in the middle of a Bull Grill that has been preheated to 250° using the indirect heat method.
  4. Grill for 2 hours with the lid closed (Use a smoke box to give the meat a smokier flavor).
  5. Carefully transfer the meat into a large heavy duty pan. Fill pan with beef stock and wine until the meat is mostly covered. Cover with foil and place the pan back in the grill.
  6. Grill for another 3-4 hours or until the meat is fork tender. Allow the meat to rest for 30 minutes before slicing.
  7. Serve with pasta, roasted veggies, risotto, or greens.