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Beef Ribs Recipe AKA Brontosaurus Bones

If you are not familiar with meaty beef ribs you are missing out—they are literally a steak on a stick.

If you can get these in the longer bone version that still has the thick meat of the short ribs that would be most ideal here. They are harder to find, but well worth the hassle! These ribs don’t need much in the way of seasoning to be fantastic so if you are a purist just use salt, pepper, garlic powder and onion powder for the rub, and for the braising liquid you can use just a 50/50 mixture of Worcestershire and beef broth or even use soy sauce and beef broth. For our beef ribs on the grill we made a recipe that kicks it up a little.


Ingredients - Braising Liquid

  • 4 C beef stock
  • 2 C red wine
  • 8 cloves of garlic, rough chopped
  • 2 sprigs rosemary
  • 1 bay leaf
  • 2 sprigs of thyme
  • 1 onion, quartered
  • 12 button mushrooms, whole stem removed
  • 4 carrots, cut into chunks
  • 2 ribs of celery
  • ½ C Worcestershire


Remove the ribs from their package, rinse and coat with the rub. If you want more of a bark on the ribs, add more granulated garlic and onion and more black pepper with the rub. Preheat your Silverbac or Grilla to 275 degrees. Combine all the ingredients in the braising liquid and place in a large pan that will fit in your grill. Cook time will be 4 to 6 hours (depending on the size of ribs purchased and how thick the meat is).

Once your ribs start to pull back from the bone quite a bit and you are happy with the color, place the ribs in the braising liquid and use foil to cover. You can put the pan back on the grill or even finish in the oven if you wish. It’s ok to crank up your wood pellet grill to 300 to 325 degrees at this point. You will cook the ribs in the liquid for about 2 hours. Check them after about 45 minutes into the 2-hour cook. If you have smaller ribs they will get done much more quickly.

Once the ribs are done, remove them from the pan and strain the liquid into a saucepan. You can add some balsamic vinegar and reduce the sauce for an amazing finishing sauce.

Patience Makes Perfect When Grilling Beef Short Ribs

Tempted to try to shorten the cooking time of beef ribs on your Grilla Grill? Let us be the first to say that low and slow is definitely the way to go for this recipe. The longer you cook these brontosaurus bones at a moderate temperature, the better they will taste.

What should you do in the meantime while you’re waiting to dig in? Prepare some of these great side dishes that partner brilliantly with grilled beef short ribs:

  • Corn on the cob: Bonus points if you use your smoker to grill up your corn in the husk.
  • Baked beans: Who says you have to open a can of the already prepped stuff? Making baked beans from scratch is fun and allows you to switch up the flavors.
  • Salads: From pasta salads to traditional tossed salad, a lighter side dish makes an attractive complement to hearty beef ribs straight from the grill.
  • Potatoes: Mash them, smoosh them, bake ’em once or bake ’em twice. Potatoes have been a traditional companion to grilled beef short ribs since dinosaurs were a common sight.
  • Beer: Okay, while beer is not necessarily a food, it does go well with brontosaurus bones. Always drink in moderation, of course.

Ready to get started? Fire up the Grilla Grill — those beef short ribs won’t grill themselves!

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558 E. 64th Street
Holland, Michigan 49423